Make your rhubarb compote:
- Wash and cut the rhubarb at both ends and, using a knife, remove the stringy fibres (no need if your rhubarb has a thinner skin). Cut into chunks about 3cm and place in a bowl with the rose syrup, and cover with the sugar. Leave to stand for about 3 hours (or overnight).
- Sieve off the juice into a saucepan. Add the tea bag and bring to the boil. Reduce the liquid down to a third then add the rhubarb.
- Cook over a gentle heat for 15-20 minutes until the fruit is soft.
- Remove from the heat and leave to cool.
For the white chocolate mousse:
- Place a mixing bowl in the freezer for 10 minutes
- Break 120g of the white chocolate into a saucepan and heat very gently together with 50ml of the cream and the orange flower water. As soon as it’s melted (after about 5 minutes), set aside to cool slightly.
- Using your cold bowl and an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. Gradually pour in the melted chocolate mixture and continue whisking until completely mixed together.
- Place in fridge until you are ready to assemble the crumbles.
For the toasted oat crumble:
- Preheat the oven to 200°C/400°F/Gas 6/180°C fan. Place all the crumble ingredients in a large bowl and rub them together until they resemble breadcrumbs.
- Spread an even layer of the crumble mix on a baking sheet lined with baking paper or a silicon mat and bake in the oven for 10-15 minutes until golden. Set aside to cool.
To assemble your mini crumbles, spoon a third of each glass with the rhubarb compote, top with the cooled crumble then finish with the airy white chocolate mousse. Decorate with whatever is in season: a strawberry, an edible pansy, a rose petal, or a rose macaron.
Jill Colonna is from Edinburgh but for the past 25 years has been living the French-Scottish life in Paris with her Corsican husband and teenage girls. Jill is author of two patisserie recipe books, ‘Mad About Macarons’ and ‘Teatime in Paris’ and writes at MadAboutMacarons.com