• 45 ml (1½ fl oz) rhubarb juice
• 110 g (3¾ oz/½ cup) caster (superfine) sugar
• 90 g (3¼ oz) liquid glucose
• 3 sheets gelatine, titanium strength
• 5 g (⅙ oz) tartaric acid
• 1 teaspoon rosewater
• 55 g (2 oz) corn flour (cornstarch)
• 5 g (⅙ oz) icing (confectioner’s) sugar

Reduce the rhubarb juice over medium heat until 20 ml (⅔ fl oz). Place the sugar, glucose and 60 ml (2 fl oz/¼ cup) water in a saucepan and heat to 125°C (257°F).

Meanwhile, soak the gelatine in cold water for 5 minutes or until softened, then squeeze out the excess water and add the gelatine to the pan with the tartaric acid and stir until dissolved. Remove from the heat and cool to 60°C (140°F). Stir in the rosewater and reduced rhubarb juice.

Transfer the liquid to a sauce bottle with a 3 mm (⅛ inch) opening. Place 50 g (1¾ oz) corn flour in a 15 × 10 cm (6 × 4 inch) plastic container. Squeeze small drops (about ½ teaspoon) of liquid into the corn flour to make about 60 drops. Refrigerate for 2 hours or until set.

Sift together the icing sugar and remaining corn flour in a bowl. Tip the drops into a sieve, shaking to remove the excess corn flour, then tip into the icing sugar mixture and toss to coat, shaking off excess.