On a trip to Italy we teamed roasted peaches with crumbled amaretto biscuits and some dark chocolate for dessert. Here, I have roasted the rhubarb, which seems to be flourishing in the garden at present, with that gorgeously Mediterranean fragrance of rosewater. Be sure to use rosewater sparingly — too much and it will taste like perfume — and have a bit of fun plating all the textures on top, using nuts, other fruit and a few petals if you have them.