Rhubarb & rose posset tart

1 Crush the biscuits in a bag with a rolling pin to make small crumbs and put in a bowl with the chocolate. Next, melt the butter in a small saucepan and combine with the biscuit mixture. Press the mixture fi rmly into a 23cm tart case, creating a base and sides for the tart.

2 Pour the cream into a small saucepan with the brown sugar and diced rhubarb. Heat over a medium temperature until it begins to simmer. Continue to simmer for 5 minutes, stirring frequently. Turn off the heat and leave to stand for 5 minutes. Add the lemon zest and juice; stir until it begins to thicken. Pour through a sieve into a jug, mashing the cream through the sieve with the back of a spoon. Add any rhubarb mash left in the sieve to the mixture, then pour into the biscuit base, loosely cover and chill for at least 4 hours, until set.

3 Cut the remaining rhubarb into 3cm rhombus shapes. Put in a saucepan with the honey and 1 tbsp water, then cover with a lid. Set over a medium heat and bring to a simmer. Cook for 4-5 minutes then, as soon as the rhubarb is al dente (cooked but firm to the bite), remove from the heat and allow to cool. Arrange on the chilled tart in a pattern, sprinkle with the rose petals and enjoy.