Chop the rhubarb and place in a pan with the rose syrup. Simmer until soft (about 7 minutes). Stir until semi mashed-up. Leave to cool.
Melt the chocolate in a bowl suspended over hot water (make sure the bowl doesn’t touch the water). Stir in 100g of the condensed milk.
Whip the double cream until soft peaks form, taking care not to over whip. Add the rest of the condensed milk and whip again to ensure peaks remain.
Add the white chocolate and stir in.
Fold in the fruit mixture to create a ripple effect. Spoon into a 1 litre freezer container and freeze for a minimum of two hours.
Notes
Yields 1 litre.Will keep well in the freezer for a couple of months.* My homemade rose syrup is really easy to make. But if you don't have any you can always use two tablespoons of granulated or caster sugar instead and either add some rose water or rose extract. Or just leave the rose element out altogether. It will still be delicious.