Elegant simplicity

Rhubarb is rarely elegant. When growing it is generally rampant, with solid, ribbed stems and aggressively bushy heads. When cooked it disintegrates quickly into soft, stringy strands, of an unappealing green. Poached though, lightly cooked in a boiling syrup for a minute or two, it retains its shape, with just the tiniest bite to it. The colours are more nuanced too, with the pinker pieces standing out against the murkier green ones, adding a flash of colour. The result is almost dainty. Served with yoghurt or a tiny shortbread biscuit this makes an elegant dessert for those of you with rhubarb stashed in your freezer.

Poached rhubarb
From Chocolate and Zucchini

Ingredients
5 tablespoons sugar
250ml water
1 head lemon verbena
4 sticks rhubarb, chopped into 1-inch chunks

Method
1. In a small saucepan dissolve the sugar in the water and bring to a boil. Add the lemon verbena and carefully spoon the rhubarb pieces into the syrup, about 6 at a time, and poach for 2-3 minutes (4 if frozen) or until they give under a spoon but are still in tact. Remove with a slotted spoon and repeat with the remaining rhubarb.

Serves 2. Serve with yoghurt or shortbread. The poaching syrup can be used in cocktails.