Technically a vegetable, rhubarb offers a tart taste that is a scrumptious bite to enjoy. Mary Berry shares her recipe for rhubarb and lemon pots that have a pretty presentation for a weekend when you’re entertaining. Taken from the baker’s Cooks Up A Feast recipe book, there’s enough rhubarb and lemon pots to go around to feed up to six people.

What’s more, the lovely treat can be made up to 12 hours ahead of time if you don’t want to spend the day waiting for them to set in the fridge. While they need at least four hours in the refrigerator, the small desserts take just 12 minutes to prepare.

Rhubarb and lemon pots

750g rhubarb, sliced into 4cm pieces

Finely grated zest of half an orange, plus two tbsp orange juice

25g caster sugar

For the lemon topping

300ml double cream

50g caster sugar

Finely grated zest and juice of one-and-a-half lemons

Six mint leaves, to decorate

Method

Place the rhubarb, orange zest, orange juice, and sugar into a saucepan over a high heat. Stir. Cover with a lid and then lower the heat. Simmer for 10 minutes. Set aside to cool.

Make the topping

Put the cream, sugar, and lemon zest into a saucepan and gently heat over a low heat (until the sugar dissolves).

Once the mixture reaches a simmering point, remove the saucepan from the heat, stir in the lemon juice and set aside.

Now, spoon the rhubarb and a bit of the liquid into the base of a pretty glass or tumbler.

Pour the lemon mixture on top, then place the ready-made rhubarb and lemon pots into the fridge for a minimum of four hours to set.

Once chilled, serve the delicious dessert cold with a few mint leaves on top.