I keep a bowl of poached rhubarb in my fridge as I love it for breakfast with granola and natural yoghurt or with pancakes. Simply chop 350g of rhubarb and place in a saucepan with a ΒΌ pint of water and 100g of caster sugar, simmer gently until the rhubarb is tender. I also like to add a teaspoon of ground ginger or the zest of an orange and allow to cool. This will keep in the fridge for four days.
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