2-4stickrhubarbcleaned and trimmed - number depends on how big they are
2tbsprose syrup or to taste (or 1 tbsp rose sugar)
¼tsprose powder
Rhubarb Cream
150mldouble cream (heavy cream)
1tbsprose syrup
1pinchrose powder
Instructions
Rhubarb and Rose Compote
Cut the rhubarb into small batons, about 1 cm by 4 cm.
Simmer the rhubarb in the rose syrup for 5 to 10 minutes or until just soft. If using rose sugar instead, you'll need to add 1 tbsp of water. Add the rose powder a couple of minutes or so before the rhubarb's finished cooking.
Serve with a goodly dollop of rose cream.
Rose Cream
Whip the cream and rose syrup in a bowl until soft peaks form. Be careful not to over whip.
Spoon into a serving dish and dust with the rose powder.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.