Ingredients

Steps

• Preheat the oven to 200°C.
• Place rhubarb on a roasting tray and sprinkle with sugar and apple juice.
• Roast for 8-12 minutes until tender.
• Blend 125g of roasted rhubarb into a purée and reserve the rest.
• Simmer sugar and cream in a pan until dissolved.
• Whisk in the softened gelatine until dissolved.
• Stir in the rhubarb purée and allow to cool slightly.
• Incorporate the buttermilk into the mixture.
• Place rhubarb pieces in moulds, pour mixture over, and chill until set.
• Dip moulds in hot water, unmold onto plates, and garnish with remaining rhubarb.