Poached rhubarb or compote is delicious served over some overnight oats with a sprinkle of toasted seeds and coconut for a lovely breakfast.
For a great little starter or lunch, spoon some poached rhubarb over some thin slices of bresaola and top with a handful of rocket. Squeeze over a little lemon juice, drizzle with extra virgin olive oil and grate over some Parmesan then finish with a sprinkle of black pepper.
Add a spoonful of the rhubarb poaching liquor to a Champagne flute and top up with your favourite bubbly.
You could strain the poaching liquor and bottle it for a refreshing cordial.
Tweak the amount of sugar depending on the tartness of your rhubarb. If using forced rhubarb, you may find you need a little extra sweetness to balance out the acidity. Add another 50g sugar and keep tasting until it’s where you want it.