Rhubarb jelly

First make the rhubarb jelly. Rinse the rhubarb and slice finely. Put in pan with the 300ml white wine, water, sugar, elderflower cordial and the red colouring.

Cook until the rhubarb is soft. Strain into a pouring jug and set aside the rhubarb.

Soak the gelatine in cold water then add the sheets to the warm rhubarb liquid. Fill individual moulds with the jelly and leave to set in fridge for at least 3 hours.

Elderflower fritters

Next make the fritter batter. In one bowl add two eggs, flour, tsp sugar, pinch of salt and lemon zest. In another bowl add 20ml milk and 20ml white wine and whisk together. Add the wet ingredients to the dry, mix and leave to rest in fridge.

Wash elderflower blooms and strain in colander. Dry carefully on a tea towel. Heat the sunflower oil in wok – not too full. Dust the elderflower blooms in flour and dip into the batter, allowing the excess to drip off. Dip in the hot oil using a spider spoon and remove as soon as the batter crisps up.

Serve

When the fritters are ready, un-mould the jellies and place on a plate with a little of the strained rhubarb, a fritter and a scoop of vanilla ice cream. Dust with icing sugar.