Rose Coconut Creams with Rhubarb

Serves 4

Soak the gelatine in cold water.
Put coconut cream, cream and sugar into a saucepan and bring to the boil.
Remove from heat and stir in the rose extract and vanilla.
Lift the softened gelatine out of the water and add to the coconut mixture.
Stir until the gelatine is dissolved.
Allow to cool slightly before pouring into four serving glasses.
Set in the fridge.
Top with the rhubarb mixture before serving.

RHUBARB:
Put the rhubarb, grenadine, water and castor sugar into a small saucepan and simmer gently until the rhubarb is soft.
Remove and cool before putting it on top of the coconut creams.