Rhubarb and roses are English cottage garden classics, and you will love this flavour combination.
7 rose geranium leaves (Pelargonium capitatum,Ã¢€˜Attar of RosesÃ¢€™)*
1 (6-8g) red rose (I use Dublin Bay)
500g rhubarb, washed and cut into 3-4cm lengths
8-12 tbsp oat crunch (recipe follows)
8-12 tbsp Greek yoghurt, to serve
1 cup rolled oats
¼ cup oat bran
4 tbsp brown sugar
2 tbsp cream
2 tbsp canola oil
For the compote: Preheat oven to 180C. Sprinkle ¹/3 of the sugar on the base of a 1.5-2 litre gratin dish.
Scatter geranium leaves and ½ the rose petals on the sugar and top with half the rhubarb.
Repeat layers of sugar, rose petals and rhubarb, finishing with the remaining sugar. Cover loosely with tinfoil then bake for 35-45 minutes (depending on how thick the rhubarb stalks are) or until tender. Cover and chill overnight so the flavours can develop.
Discard the rose petals and geranium leaves.
Place 3 tablespoons of compote (at room temperature) into 4-6 nice glasses then sprinkle each with 2 tablespoons of oat crunch (recipe follows) and top with 2 tablespoons of Greek-style yoghurt (bought or make your own by sitting natural yoghurt in a muslin-lined sieve over a bowl in the fridge overnight).
Repeat so that you have 2 layers of each ingredient.
For the oat crunch
Preheat oven to 180ºC. In a medium bowl, mix the rolled oats, oat bran and sugar.
Make a well in the centre, pour in cream and oil and combine well. Transfer to a shallow baking tray and bake for 20-25 minutes, stirring every 5 minutes. Cool and store in an airtight container until ready to use.
Makes 1½ cups.
Serve immediately so the oat crunch is still crunchy.
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