Pistachio And Walnut Baklava With Rhubarb And Rose Delights

Name: Pistachio And Walnut Baklava With Rhubarb And Rose Delights
Ingredients: 225 g caster sugar; Juice of one lemon; 225 g rhubarb; 300 ml water; 4 leaves of gelatine; 25 g corn flour dissolved in 50ml cold water; 2 tbs rosewater; 125 g of the cooked rhubarb puree; 125 g russet apples, peeled; 100 ml water; 300 g pistachios; 300 g walnuts; 2 tsp ground cinnamon; 300 g soft brown sugar; 16 sheets of filo pastry (40cm x 30cm); 150 g unsalted butter, melted; 750 g caster sugar; 750 ml water; 1 cinnamon stick; Juice and zest of one lime and lemon; 45 g honey; 1 tsp whole cloves