Truly madly sweetly

Rhubarb, Raspberry and Rose Water Trifle with Praline

I love the combination of rhubarb, raspberries and rose water, but if you prefer something less floral simply substitute the rose water for vanilla extract.

FRUIT

800 grams rhubarb, washed and trimmed
2 tablespoons rose water
3 tablespoons caster sugar
2 tablespoons water
1½ cups fresh raspberries

TRIFLE

3 eggs, size 7, separated
½ cup plus 2 tablespoons
caster sugar
1 teaspoon vanilla bean paste
400 grams mascarpone
500ml cream
¾ cup water
⅓ cup caster sugar
1 tablespoon rose water
¼ cup Vanilla Galliano
reserved rhubarb syrup
300 grams trifle sponge

TO SERVE

Persian Fairy Floss; Praline (see recipe);

Preheat the oven to 180?C.

2.5 litre capacity dish.

FRUIT: Chop the rhubarb into 5cm lengths. Put in a single layer in a roasting pan and sprinkle with rose water, sugar and