Method

• 1.
  Place half the sugar and 3/4 cup water in a saucepan over low heat, stirring until the sugar dissolves. Increase heat to medium and simmer for 5 minutes. Add rhubarb and half the rosewater and cook for 1 minute further or until rhubarb just starts to soften. Remove from heat and allow to cool. Drain, reserving the syrup.
• 2.
  Preheat oven to 180°C. Grease a 12-hole muffin pan.
• 3.
  Sift the flour and baking powder into a large bowl and stir in remaining sugar. Whisk together the buttermilk, egg and oil. Make a well in the centre of the dry ingredients, then add the liquid and stir until just combined. Stir in the rhubarb and remaining rosewater, then spoon mixture into muffin pan and bake for 25 minutes. Meanwhile, return the reserved syrup to the stove and boil for 5 minutes until reduced and syrupy. To serve, spoon the rosewater syrup over the warm muffins and accompany with cream or yoghurt, if desired.