Rhubarb stew
Peel the rhubarb and cut into 1cm cubes, mix with the sugar and warm slowly to release the juices cook until just tender, strain well in a colander and add lemon juice to taste.
Rhubarb sorbet
Cut the rhubarb into even sized chunks coat in the sugar and gently cook, puree, add lemon to taste. Chill and reserve.
1k puree
1k stock syrup
Combine both the puree and stock syrup in a pan. Warm. Pass into paco jet containers. Freeze.
Poached Rhubarb
Bring the pomegranate and grenadine to a rapid boil remove from the heat and add the juniper and gin, pour over the rhubarb. Seal tightly and leave alone at room temperature for 2 hours. Then remove rhubarb and reduce the liquid to a syrup, chill and glaze the rhubarb.
Buckwheat set cream
Toast the buckwheat at 180⁰c for 8-10mins until dark golden and very aromatic. Bring the milk to the boil add the buckwheat, cover and infuse for 30mins, pass into the thermos mix, weigh and replace any lost milk (should only be a small quantity) add the cream, sugar and carrageen then add the sugar and gently warm to dissolve. Bring to 90⁰c and set in the moulds.
Sorrel gel
Set the apple juice with the agar agar. Once set firm blend with the fresh sorrel quickly to maintain a good colour. Transfer to a bottle and vacuum pack any remaining gel.
Juniper berry shortbread
Pulse all in the robo coupe until brought together into a dough. Knead, and roll out into 3 rectangles. Chill. Cut out circular biscuits, prick a hole with a toothpick in the centre of each biscuit and bake at 160 degrees fan 2 for 8 minutes. Finish with caster sugar whilst warm.
Sorrel sugar
Dehydrate large leaf sorrel, blitz to a powder and mix with caster sugar and citric acid
Sorrel cress
X3 various cresses to finish
e.g. Buckler/Red vein/Wood/Lemon/butterfly