Step 1

Put the cream and milk into a small saucepan with the lemon zest. Simmer over a moderate heat for 5-6 minutes. The mixture will reduce a little. Soak the gelatine leaves in a bowl of cold water for a few minutes. They will soften and have a slippery texture.

Step 2

Remove the cream mixture from the heat and stir in the icing sugar. Once dissolved, squeeze out any excess moisture from the gelatine and add to the mixture. It should be warm enough to melt the gelatine, but not hot enough to affect its setting properties.

Step 3

Stir in the yogurt until smooth, then the rose water, to taste. Remove the lemon zest, then pour the mixture into 6 teacups and set aside. Once cool, cover and chill until set. Remove from the fridge 20 minutes before serving or they’ll be too firm.

Step 4

For the rhubarb, preheat the oven to 180ºC, gas mark 4. Trim the stalks, cut into 3cm lengths, then put into a large ovenproof dish. Sprinkle the sugar over and add the pomegranate juice. Cover tightly with foil and bake for 30-35 minutes, stirring gently halfway, or until tender but not falling apart. Uncover and leave to cool completely.

Step 5

To serve, spoon some of the rhubarb on top of each cream and, if there’s any left, offer the rest on the side.