Recipe by: Anthony Boyd, the Glasshouse Restaurant, Kew Busy:40 min, Total prep time: 1h15 min (plus overnight setting / marinating time) Serves: about 8

Start with the rhubarb compote:

Preheat oven to 130 degrees C.

Juice and zest the orange, chop the zest finely.

Wash and cut the rhubarb into inch size pieces.

Place in a tray or gratin dish with the sugar and orange and cover with tin foil.

Anthony says to cook for 45 mins or until soft, it took me almost 1 hour.

Prepare the lemon posset:

Place the cream, sugar, lemon juice and zest in a large heavy bottomed pan and bring to the boil, whisking constantly.

Once the cream is boiling, keep whisking for exactly two minutes while still on the burner. At boiling temperature, the lemon releases enzymes that will set the cream.

Take off the heat and pass through a fine sieve.

Set into moulds or glasses and refrigerate for 6 hours.

Prepare the crumble:

Preheat oven to 180 degrees C.

Place all the ingredients in a mixer and mix for about 5 min on slow speed. If you don’t have a mixer, mix all the dry ingredients together and sprinkle with small chunks of softened butter. With your fingers, mix the butter to the dry ingredients, pressing, kneading and fluffing the mixture with the tips of your fingers until obtaining a texture similar to that of ground almonds.

Cook in the oven until golden brown, for about 20 minutes. Stir the crumble halfway through for even colouring.

Serve the compote either warm or cold on top of the posset and topped with crumble.