What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded ... difficult to source, but candied angelica is widely ...

Cut the rhubarb into 2cm pieces. Place the sugar, water and grenadine in a saucepan and simmer until the sugar has dissolved. Add the rhubarb and cook gently until just soft. Scoop out the rhubarb ...