This Rhubarb compote is simple and quick to make and has only three ingredients. The splash of rosewater counters the sharp tartness of the rhubarb and lends a lovely floral note to the sauce. —Seasons in Vermont
In a heavy saucepan, bring the rhubarb and sugar to a simmer, stirring occasionally, until the sugar melts and the rhubarb breaks down into the consistency of a sauce. Remove from heat and stir in the rosewater.Ne
Lightly brush 6 ramekins or teacups with oil. I use my silicone baking cups for panna cotta and they work great.
In a bowl, stir the gelatin into the water. Allow to sit for a few minutes until it firms up a bit.
In a saucepan, heat the heavy cream and sugar, stirring until the sugar is dissolved. Take the pan off the heat and stir in the vanilla and rosewater.
Pour the cream mixture over the gelatin and stir until the gelatin is dissolved. Divide the mixture into the six prepared cups and chill them in the fridge for several hours until firm.
When ready to serve, run a sharp knife around the edge of the cups and carefully unmold onto plates. Serve with Rosewater and rhubarb compote and a dash of sumac on top!