Method

• For the panna cotta, put the gelatine in a shallow bowl and cover with cold water
• Leave to soften for 5 minutes
• Heat the milk in a small saucepan until hot but not boiling
• Squeeze the water from the gelatine and stir the gelatine into the hot milk to completely dissolve
• Mix in the buttermilk and honey
• Strain into a jug
• Very lightly grease a 20cm pudding basin with a little oil
• Pour the panna cotta mix in and pop in the fridge for 3 hours, or overnight, to set
• Cut the rhubarb into 3cm pieces, cutting them in half lengthways if they are particularly thick
• Put the caster sugar in a saucepan along with 200ml of water and the rose water
• Bring to the boil over high heat, reduce to a simmer and add the rhubarb
• Cook gently for 5 minutes
• Remove the rhubarb with a slotted spoon and chill in the fridge
• Place the pan back over the heat and cook the rhubarb juice for about 10–15 minutes, until it has reduced by about half and is the consistency of syrup
• Remove from the heat and leave to cool completely before putting in the fridge to chill
• To make the crumble, preheat the oven to 200°c and line a baking sheet with baking paper
• Beat together the butter and sugar until creamy
• Mix in the flour, almonds and thyme
• Scatter the crumble mix onto the prepared baking sheet and bake for 15 minutes, shaking the tray halfway through to ensure an even colour, until golden and crunchy
• Remove from the oven and allow to cool
• Remove the panna cotta from the fridge half an hour before serving
• To serve, place 2 scoops onto each plate
• Top with the poached rhubarb, pour over some syrup and finish with a scattering of crumble and some picked thyme