Marinated fresh strawberries
Wash and cut the strawberries in half. Place in a clean bowl. In a pan place the water, sugar and vanilla seeds and pod and bring to boil. Add the peppercorns and set aside.
When slightly cool, pour onto the strawberries and let marinate for 15 minutes.
To make the caramel, place the sugar and glucose in a pan and cook until golden caramel like. Take off the heat and let cool slightly. Add the black olives puree and set aside.
Strain the sugar syrup from the strawberries and bring to boil. Add the diced rhubarb and gently cook for 3-5 minutes. Drain and set aside until ready to serve.
Put the clotted cream in a clean bowl and whisk with little icing sugar until firm.