Elderflower, Rhubarb & Cider Jelly

For the jelly

1. Pour the cider into a saucepan over medium heat and simmer gently to cook off the alcohol.

2. Add the elderflower heads, maple syrup, rhubarb and water, then simmer gently until the rhubarb has softened, about 10 minutes.

   Then 10 min of waiting

3. Strain out the rhubarb and elderflower heads using a slotted spoon, placing the cooked rhubarb into a bowl to reserve for serving.

4. Return the strained liquid to the stove and bring it to a proper boil.

5. Add the agar agar powder and whisk vigorously until fully dissolved, boiling for 2 minutes.

6. Pour the hot liquid into jelly moulds or ramekins.

7. Place the moulds in the fridge to chill and set completely.

   Then 120 min of waiting

For serving

8. Turn each set jelly out onto a small serving plate.

9. Top each jelly with a few pieces of the reserved poached rhubarb and spoon over a little of the liquid.

10. Ensure the elderflower heads are gathered on a dry day, as rain washes away the fragrant pollen.

11. If you prefer an alcohol-free version, substitute apple juice for the cider and skip the step of simmering the cider to reduce the alcohol.

12. Agar agar requires boiling to activate its gelling properties, so ensure the liquid reaches a full boil before and after adding the powder.