Lemon and rhubarb posset with pistachio crumb from Great British Chefs - Blog Recipes by Victoria Glass

  • double cream
  • lemons
  • oranges
  • caster sugar
  • vanilla pods
  • pistachio nuts
  • rhubarb
  • EYB Comments

    Chill at least 4 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 4 hours.

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