Rosie Rhubarb

Ingredients (4 servings)

• 3-4 rhubarb
• 100ml rose syrup
• 150ml water
• 1-2 tsp. dried rose petals

Method

1. Cut the rhubarb into around 5cm pieces and place in a saucepan together with the rose syrup and water.
2. Bring to the boil then simmer for 15-20 minutes until the rhubarb is soft but not mushy.
3. Take the saucepan off the heat, add the rose petals and stir gently.

Serve warm with custard or cold with Greek yoghurt or soured cream such as creme fraiche or smietana.

© 2013 Setonaikai Trading