Step 1

Place the rhubarb pieces in a saucepan with the apple juice and caster sugar and simmer until the rhubarb is soft - around 5 minutes. Mash it with a fork, then strain the liquid out and allow to cool before dividing between 4 glasses

Step 2

To make the panna cotta, combine the coconut milk in a saucepan with the agar agar, sugar and vanilla and bring to the boil. Allow to cool slightly before pouring on top of the compote and transferring to the fridge to set - this can take anything from 2 to 4 hours

Step 3

To make the ginger crumble, preheat the oven to 180°C/gas mark Rub the flour, butter, ginger powder and ground almonds together with your fingers until you have a fine crumb, then stir in the light brown sugar

Step 4

Bake until lightly golden and check every 15 minutes, breaking up the crumble at the same time. Set aside to cool

Step 5

To make the jelly, slice the rhubarb into 2mm slices. Bring the rhubarb up to boil with the sugar and apple juice, then simmer with a lid on for 2 minutes

Step 6

Use a stick blender to whizz until smooth, then allow to cool

Step 7

When cold whisk in the agar agar and then bring up to the boil while whisking. Allow to boil for 2 minutes while whisking to activate the agar agar. Allow to cool, then pour a 2mm layer on top of the set panna cotta. Return to the fridge to allow the agar agar to set for 20 minutes

Step 8

To make the garnish, combine the apple juice and sugar in a saucepan and bring to the boil. Add the rhubarb and simmer until just cooked but still holding its shape - a minute or so. Remove from the liquid and leave to cool before slicing

Step 9

Place the rhubarb slices on top of the panna cotta, and garnish with the ginger crumb, cornflower petals, red veined sorrel and gold leaf