Strawberries and rhubarb are one of my favourite all tim fruit combinations, which partner well with the foral notes of rosewater.

Ingredients

• ¾ cup sugar
• 1 cup water
• 500 grams rhubarb, washed and chopped
• 250 grams (1 punnet) strawberries
• 2 cups cream
• 1 teaspoon rosewater

Method

1. Stir ½ cup of sugar with the water in a saucepan over a low heat until the sugar has dissolved. Add the rhubarb and poach gently for 5-8 minutes or until tender. Add the strawberries, turn off the heat and stand until cool. Mouli or sieve to make a very smooth puree. Taste and sweeten with remaining ¼ cup sugar, if necessary. The puree needs to be on the sweet side.
2. Whip together the cream and rosewater to form firm, soft peaks. Do not overwhip.
3. Swirl together the fruit puree and cream. Serve in tall glasses, garnished with extra poached rhubarb, if wished.