- 2 stalks rhubarb, cut into 2-inch pieces
- 1 teaspoon rosewater
- 2 tablespoons caster (powdered) sugar
- 5 cups whole milk
- 1 cup blue cornmeal
- 1 tablespoon agave nectar
- 2 teaspoons coconut oil
- 1 tablespoon rosewater
- 1/4 cup crushed pistachios
Preheat oven to 350ºF. Place the rhubarb on a roasting tray, and sprinkle with the rosewater and sugar. Roast about 20 minutes; rhubarb will be soft but should retain its shape.
Add milk to a large saucepan and set over high heat. Sprinkle in cornmeal while whisking (milk does not have to be boiling). Bring to a boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat to prevent spitting and continue to cook, stirring frequently with a silicone spatula and scraping bottom to prevent scorching. Cook until polenta becomes thick and pulls away from the side of the saucepan, about 40 minutes.
Stir in agave, coconut oil, and rosewater using a whisk. If the polenta forms lumps, beat vigorously with a stiff whisk to remove. If the polenta becomes too firm or begins to set, add a small amount of milk and beat with a whisk until liquid is fully incorporated and no lumps remain.
Serve immediately with rose-roasted rhubarb and garnish with pistachios and rose petals. Scrape any leftover polenta into a casserole dish and chill until set, then cut into pieces for grilling, searing, or frying.