1 Cook the rhubarb: Place a medium-sized, heat-proof bowl on the counter subsequent to the range. In a large, deep skillet over medium warmth, stir collectively the sugar, orange zest and orange juice. Stir consistently till the combination liquefies and begins to boil. (It’s high quality if not all of the sugar is dissolved at this level.)
Raise the warmth to excessive and add the rhubarb. Cook, stirring consistently, till the rhubarb juices begin to stream, the liquid involves a boil, and the sugar dissolves fully.
Adjust the warmth to take care of a mild simmer. Cook, stirring typically, for an extra four to six minutes, or till the rhubarb begins to collapse, however about one-third of the chunks stay intact. Taste and add extra sugar, 1 tablespoon at a time, should you like.
2 Cool the rhubarb: Immediately pour the rhubarb puree into the heatproof bowl and stir within the rosewater, if utilizing. Cool to room temperature; the rhubarb will proceed to melt because it sits.
three Refrigerate the rhubarb for two to three hours, or till fully chilled. This rhubarb combination will also be ready a number of days prematurely and saved refrigerated, or frozen for as much as three months. (Thaw within the fridge in a single day, if frozen.)
four Whip the cream: In a calming bowl, whip the cream with an hand mixer or stand mixer till it types mushy peaks however is barely under-whipped. Whisk within the bitter cream simply till mixed (the cream ought to nonetheless type mushy peaks).
four Assemble the idiot: Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb collectively in order that the combination has streaks of rhubarb, however isn’t absolutely blended. Spoon the idiot into tall dessert dishes or wine glasses, and chill till able to serve.
The idiot is greatest eaten on the day it’s made, however leftovers will hold, coated, for just a few days.