HOW TO POACH RHUBARB

Rhubarb is back and getting comfortable with this technique is a great asset as you will be able to turn this into so many great dishes.

450g rhubarb

110g caster or soft brown sugar

Method

150C

Slice the rhubarb into 2.5cm lengths and lay in an ovenproof dish (one that will fit the rhubarb in a fairly tight single layer).

Scatter over the sugar.

Bake the rhubarb for 15-20 minutes, until it is almost (but not quite) cooked through.

Take the dish out of the oven, turn the rhubarb pieces and leave to cool. The rhubarb will finish cooking as it cools.

This will keep in the fridge for up to 3 days.