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1. Set in round pvc moulds lined with acetate
2. Place the rhubarb in aluminuim Foil, sprinkled with sugar ,close and bake until soft but not discoloured. cool
3. Puree rhubarb, reserve 250g for bavarois
4. Boil water and sugar together until sugar is dissolved, skim
5. Bloom the gelatine, stir into the syrup until dissolved, cool to room temp
6. Mix rhubarb through cooled syrup, sit aside until just starts to set
7. Whip the cream to soft peak, fold gently through the rhubarb mix
8. Pour into PVC pipes lined with acetate to set in the cool room