Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g rhubarb, prepared ready to cook, cut into slices
- 120 g suar
- 2 tablespoon rose water
- 150 ml water
- 1 pinch (s) cinnamon powder
Print Recipe
Pin Recipe Instructions
- Heat the rhubarb with the sugar and water in the saucepan, then switch to a low flame and cook until soft for about 10 minutes with the saucepan lid closed.
- Let the rhubarb cool down to lukewarm, then put it in the food processor together with the cooking liquid and puree it finely, possibly also strain it through a sieve.
- Flavor the puree with rose water and cinnamon, place in the freezer for about 4 hours, stir every 20 minutes with a fork or whisk.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below