Rhubarb, orange and cinnamon pots
Serves: 8
Prep time: 10 mins Total time: 
Recipe photograph by Tara Fisher
Rhubarb, orange and cinnamon pots
A lovely springtime dessert that's really easy to make. Serve with madeleines, or crisp buttery biscuits
Serves: 8
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
308Kcal
Fat
25gr
Saturates
16gr
Carbs
18gr
Sugars
18gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Dick and Angel Strawbridge, Escape To The Chateau
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Dick and Angel Strawbridge, Escape To The Chateau
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Ingredients
- 400g rhubarb, cut into 2.5cm lengths
- ½ tsp ground cinnamon
- 125g caster sugar
- grated zest and juice of 1 orange
- 500ml whipping or double cream
Step by step
Get ahead
Bake the rhubarb up to 4 days ahead and keep chilled. Assemble the puds up to 4 hrs before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Arrange the rhubarb in a large dish, in a single layer. Mix the cinnamon and sugar together and sprinkle evenly over the rhubarb. Squeeze over the orange juice. Bake for 20-25 minutes until the rhubarb is soft but still holding its shape. Allow to cool, saving all the delicious syrup around it.
- Whip the cream into soft peaks. Spoon in about 5 tablespoons of the syrup from the baking dish plus most of the orange zest and gently fold in. Divide the cream between 8 serving glasses, and top with chunks of the rhubarb, a drizzle more rhubarb syrup and a little extra orange zest.
