Method

1. 1 Wash and cut the rhubarb into 1 inch pieces.
2. 2 Bring the water, sugar and raspberries to a simmer in a pan to make a stock syrup.
3. 3 Simmer for 5 minutes then remove from the heat.
4. 4 Add the rhubarb and leave to infuse for 1 hour.
5. 5 Warm the cream and vanilla pod together in a heavy bottomed pan over a low heat until it just starts to bubble. Do not boil. Remove from the heat and leave to cool slightly.
6. 6 Beat the egg yolks and sugar together in a heatproof bowl. Remove the vanilla pod from the cream and slowly pour into the egg mixture whisking all the time.
7. 7 Stir in the rose water. Remove the rhubarb from the stock syrup and pat dry on paper towel.
8. 8 Place 3 or 4 pieces of rhubarb into each ramekin and sit these in a deep baking tray. Pour the brulee custard into the ramekins carefully so you don’t disturb the rhubarb.
9. 9 Place the tray onto the middle shelf of your oven and pour in boiling water from your kettle to reach halfway up the ramekins.
10. 10 Bake for 45 minutes until the custard has set but still has a slight wobble in the centre.
11. 11 Remove from the baking tray and leave to cool at room temperature for about 20 minutes, then chill in the fridge for at least 2 hours before serving.
12. 12 Before serving add a sprinkle of brown sugar on the top and caramelise under a hot grill. Leave to cool slightly and serve with fresh berries.