Chop the rhubarb into short lengths. Toss with the sugar and rosewater and spread out on a tray. Cover with foil and place in the oven for 10 minutes.
200 g rhubarb, 2 tablespoons caster sugar, ½ teaspoon rosewater
Remove the foil from the rhubarb and return to the oven for a further 5 minutes until tender and the juices are syrupy. Leave to cool.
Rhubarb Layer
Puree half of the roasted rhubarb - you should have about ½ cup. Whisk together the rhubarb, coconut cream, sugar and rosewater until well combined. Place in the freezer to chill for up to an hour whilst you prepare the chocolate layer.
½ roasted rhubarb, 120 ml coconut cream, 2 tablespoons icing sugar, ½ teaspoon rosewater
Chocolate Layer
Melt the chocolate over a pan of gently simmering water.
120 g dark chocolate
Whisk together the chocolate, coconut cream, cocoa powder and a pinch of salt, if liked.
240 ml coconut cream, 1 tablespoon cocoa powder
Place into the freezer for 20 minutes until the mixture has set. Whip using a stand mixer or hand mixer until light and fluffy.
To assemble
Pour the chocolate mixture into a freezer bag, snip off the corner and use as a makeshift piping bag to decant the mixture into serving glasses.
Place a couple of pieces of rhubarb on top of the chocolate layer and then pour the rhubarb mixture over the top. Finish with some more roasted rhubarb, chocolate shavings and a few rose petals if you want to make them extra pretty.
Refrigerate for at least 4 hours before serving.
Notes
The rhubarb mixture won't set up as much as the chocolate mixture, but it has a lovely soft consistency which sits perfectly on top.