Place the rhubarb, 50g of the sugar,
lemon juice, rose water and 2 tbsp
water in a pan. Slowly cook over a
gentle heat for 10-15 mins until the
rhubarb has broken up. Continue
cooking, stirring gently, until you have
a thick compote. Add caster sugar to
taste, but leave tasting a little sharp.
Let cool. Divide compote between
6 ramekins and chill in the fridge.
In a saucepan, heat the cream and
vanilla pod and seeds. Remove from the
heat just before boiling point, allow to
infuse for 5 mins, then remove the pod.
In a large bowl, beat the yolks with the
remaining sugar until pale and, while still
whisking, pour over the hot cream, whisk
well, then strain through a sieve into a
clean jug. Let cool to room temperature.
Heat oven to 140C/120C fan/gas 1.
Remove ramekins from the fridge and
pour the custard over the compote. Put
ramekins in a large deep baking tray and
pour in enough water to come halfway
up the ramekins. Put the tray in the
middle of the oven and bake for 30 mins
until you can see a slight wobble.
Remove ramekins from the tray and chill
for at least 2 hrs or preferably overnight.
For the rose petals, mix the egg white
with 3 tbsp water. Using a fine
paintbrush, carefully brush the petals
with the egg white, then lightly dust with
the sugar. Place on baking trays lined with
baking parchment and sit somewhere
warm, an airing cupboard is ideal.
Alternatively, once you have finished
cooking, place trays in the warm oven
and keep the door ajar. Leave the petals
overnight or until they have completely
dried out. They will keep well in an airtight
jar for a few weeks. Serve the custards
scattered with the crystallised petals.