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.
