Brae’s rhubarb and strawberry-gum spider

1.For soda, add rhubarb and 2.5 litres water to a large saucepan over medium heat. Bring to a simmer and gently simmer until rhubarb is very tender (20-30 minutes). Remove from heat, add strawberry gum, cover, and leave to steep for at least 2 hours. Strain, reserving cooking water. Combine cooking water, honey and whey, and stir to dissolve honey. Pour into sterilised preserving bottles with flip-top lids and leave at room temperature (no more than 23°C) to ferment until carbonated to your liking (about 1 week; the bottles are under pressure and can occasionally explode so keep them in a safe place and carefully remove the lid every second day for a brief moment to release a little pressure). Refrigerate to stop fermentation (rhubarb and strawberry-gum soda will keep refrigerated for 1-2 weeks).

2.For rhubarb and rose granita, combine ingredients with 50ml water and ½ tsp salt flakes and stir to dissolve sugar. Freeze mixture in a shallow tray, scraping with a fork every 20 minutes or so, until fluffy and frozen (6 hours or overnight). Cover granita and keep frozen until needed.

3.For strawberry syrup, combine strawberry juice and sugar and stir until sugar dissolves. Refrigerate until needed. 4 Place a scoop of ice-cream into tumblers and drizzle a little strawberry syrup over the top. Cover with a few scoops of granita, add mint, then pour over rhubarb and strawberry-gum soda. Add vodka by eye, if you’re feeling like it