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

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.