Step 1

Trim the ends of the rhubarb and roughly chop into even chunks

Step 2

Bring the sugar and water to a simmer in a pan, stirring to dissolve the sugar

Step 3

Once at a boil, add the rhubarb, rose, juniper berries and black pepper. Remove the pan from the heat and leave to infuse for 20 minutes

Step 4

Add the thyme and squeeze in the lemon, then add the lemon half into the mix. Transfer to a container, cover and, once cool, let infuse in the fridge for three days.

Step 5

After three days pass the infused rhubarb cordial through a fine sieve and set aside

Step 6

Juice the diced apples – you should get around 500ml of juice. Cook the 500ml juice down until syrupy, and then pass through a sieve

Step 7

Bloom the gelatin in water, and then set aside

Step 8

Heat up a small amount of the reduced apple juice with the caster sugar, and cook over a low heat until the sugar has dissolved. Add the gelatin and stir until the gelatin has dissolved, then add the rest of the apple juice and the citric acid

Step 9

Pass the juice mixture through a sieve. Add the juice mixture to a whipping siphon and add a charger

Step 10

Serve the rhubarb cordial in a small glass, topped with the apple foam