Mary Berry Rhubarb And Lemon Pots

Mary Berry Rhubarb and Lemon Pots are light, creamy desserts made with tart rhubarb compote and smooth lemon cream. This no-bake treat serves 6 and takes about 20 minutes to prep (plus chilling time). It’s perfect for spring, summer, or elegant dinner parties.

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💛 Why You’ll Love Mary Berry Rhubarb and Lemon Pots:

Light, creamy, and refreshing—perfect for warm weather.
Combines sweet and tart flavors in one elegant glass.
No baking required, just chill and serve.
Simple ingredients, big flavor.
Great for dinner parties or afternoon tea.

🍋 Ingredients

For the rhubarb layer:

2 cups (250g) rhubarb, chopped
¼ cup (50g) caster sugar
1 tbsp lemon juice

For the lemon cream layer:

1 cup (240ml) double cream
¼ cup (50g) caster sugar
1 tbsp lemon zest
2 tbsp lemon juice

🍦 Directions

Cook the rhubarb: In a saucepan, add chopped rhubarb, sugar, and lemon juice. Simmer gently for 10–12 minutes until soft and thick. Let it cool.
Whip the cream: In a bowl, whisk the cream, sugar, lemon zest, and lemon juice until thick and soft peaks form.
Layer in glasses: Spoon cooled rhubarb compote into the bottom of serving glasses or jars.
Top with lemon cream: Spoon or pipe the lemon cream over the rhubarb layer.
Chill for at least 1 hour before serving to allow flavors to blend.
Serve cold, optionally garnished with lemon zest, mint leaves, or a biscuit on the side.

💡 Recipe Tips

Don’t overcook the rhubarb—it should be soft but still hold shape.
Use fresh lemon juice for the best bright flavor.
Make ahead: prepare the dessert up to a day in advance and store chilled.
Add crushed ginger biscuits to the bottom for extra texture.
For less sugar, reduce the amount in both layers slightly.

🍪 What To Serve With Rhubarb and Lemon Pots?

Serve Rhubarb and Lemon Pots with a crisp biscuit, like shortbread or ginger snaps for texture. A cup of herbal tea or a light sparkling drink pairs perfectly. Ideal as a refreshing end to a rich meal.

🧊 How To Store Leftovers Rhubarb and Lemon Pots?

In the fridge: Cover and refrigerate leftovers rhubarb and lemon pots for up to 2 days. Best served cold.
Not freezer-friendly: The cream may separate if frozen so it’s best enjoyed fresh.

❓FAQs

Can I make rhubarb and lemon pots ahead of time?

Yes, you can easily prepare rhubarb and lemon pots ahead of time. Prepare them up to 24 hours in advance, cover with plastic wrap or lids, and store in the fridge until ready to serve.

Can I use frozen rhubarb in rhubarb and lemon pots?

Absolutely! Frozen rhubarb works just as well as fresh. There’s no need to thaw it before cooking—just add it directly to your saucepan with sugar and lemon juice you may need to cook it a little longer and drain off any excess liquid before layering to avoid making the dessert watery.

What cream should I use in rhubarb and lemon pots?

The best cream to use is double cream or heavy whipping cream. These types of cream have a higher fat content, which allows them to whip to a thick, smooth consistency.

Can I serve rhubarb and lemon pots warm?

While this dessert is traditionally served chilled, you can serve it slightly warm if desired. Gently warm the rhubarb compote before spooning it into serving glasses, then top it with freshly whipped lemon cream.

Can I make a vegan version of rhubarb and lemon pots?

Definitely. Use plant-based alternatives like coconut cream or soy-based whipping cream. Sweeten with maple syrup or agave, and make sure any other ingredients used (like sugar) are vegan-friendly.

Do rhubarb and lemon pots need to be chilled before serving?

Yes, chilling is essential. It helps the lemon cream set and allows the layers to firm up slightly for clean spoonfuls. It also gives time for the flavors—especially lemon and rhubarb—to meld together. Chill for at least 1 hour before serving.

How do I thicken the cream in rhubarb and lemon pots?

To thicken the cream properly, use heavy or double cream and whip it until soft peaks form. Avoid overwhipping, which can cause curdling. The addition of lemon juice naturally helps tighten the cream because the acid encourages a firmer texture.

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