Rhubarb & rosewater panna cotta

The creaminess of this dessert is contrasted beautifully by the crunch of the rosewater-scented rhubarb on top. You will be left with extra rhubarb, which is delicious on porridge, pancakes, cooked into a crumble or even thrown into a smoothie.

300g rhubarb, thinly sliced

1⁄2 cup lemon or lime juice, plus 2 tsp extra 150g golden caster sugar, plus 2 tsp extra 11⁄2 cups cream

3 leaves gold grade gelatine (eg Equagold) 1 cup thick Greek-style yoghurt

1⁄2 tsp rosewater

Edible rose petals to serve (optional)

Put rhubarb in a bowl with lemon juice and 50g of the sugar. Let sit for an hour for the juices to draw out – this also results in lovely pink slices of rhubarb.

Put cream and remaining 100g sugar in a heavy-bottomed saucepan and heat gently until the sugar dissolves then take off heat.

Put gelatine leaves into cold water to soften. Remove from water, squeeze out excess water then put into a jug and dissolve with 2 tbsp boiling water. Whisk gelatine into cream then add yoghurt.

Pour off 1⁄2 cup of the rhubarb syrup, add to the cream mixture and whisk for another minute. Pour into one large mould or smaller moulds (makes up to 10 small desserts).

Spoon out 1⁄3 cup of the sliced rhubarb, add the extra 2 teaspoons lemon or lime juice and sugar to it, plus the rose water, and mix well. Serve this over the panna cotta. Garnish with rose petals if desired.

Serves 6-10