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["Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out four 7 cm cookie cutters onto the parchment paper/silicone.", "Drain your roasted rhubarb, letting the juices strain through a sieve.", "Arrange the rhubarb pieces at the bottom of each cookie cutter, ensuring there are no gaps. This will be the top of the dessert so try to tart them up if you can.", "Top the rhubarb bases in each cookie cutter with the stabilised cream till almost full in a smooth even layer, leaving a bit of space for the cookie", "Spread the rhubarb jam on one side of each cookie and carefully place jam-side down, on to the cream. The cookie may not fit into the cookie cutter but that's fine", "Put the tray in the freezer and let it set for 10 minutes.", "When ready to serve, gently invert the cookie rings unto a plate.and remove", "Sprinkle with some icing sugar and a drizzle of caramel sauce and serve immediately", "To roast rhubarb, toss chunks with sugar and place in an oven tray. Roast at 200 deg C for 12 - 15 minutes till your rhubarb is soft. Let cool down and place in a bowl, with its juices. Refrigerate till ready to use", "For the rhubarb jam, take 1/3 of the roasted rhubarb and 3 tablespoons of juice. Combine in a small pan with sugar and freshly grated ginger. Let cook for about 10 minutes and remove off the heat. Refrigerate till ready to use", "For the Pate Sablee - In a food processor fitted with a steel blade, mix the flour, sugar and salt. Then add the frozen pieces of butter and process till the butter is incorporated in the dough. Break up the egg yolks and add to the mixture with the vanilla extract. Process again, till the mixture just comes together. Process again till the mixture begins to look homogeneous.
