Instructions: Put the sugar lemon juice split vanilla pod and water into a pan stir and. bring to the boil.

Turn down the heat and simmer until all the sugar has dissolved.

Add the rhubarb and stir to coat.

Simmer for about 3 minutes without turning.

Add the rosewater gently turn over the rhubarb and cover with a lid.

Turn off the heat and leave to go cold.

The rhubarb will be soft but still retain its shape.

Sieve the ricotta and scrape the remaining seeds from the used vanilla pod into the ricotta.

Beat together.

Dissolve the caster sugar in the cream and beat into the ricotta.

Chill.

Spoon the rhubarb and rosewater juices into bowls and serve with the vanilla ricotta.

Or halffill tumblers with ricotta and spoon the rhubarb and syrup on top.

The idea here is to keep the chopped rhubarb stems intact and you wont end up with a pan of ugly schooldinner mush. If you cant get hold of buffalo ricotta use regular (cows milk) ricotta.

Serves 4

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