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Poached rhubarb
( SERVES 8 )

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Trim off the rhubarb leaves, then use a small knife to pull away the stringy outside skin.
Cut the stalks into 3cm lengths, then place in a deep saucepan.
Grate the zest from the lemon and add to the pan.
Squeeze the juice from the lemon, then add to the rhubarb with the sugar.
Place the pan over a medium heat and cook until the sugar is dissolved - about 15 minutes. (The rhubarb should have released a lot of its juices.)
Carefully lift the stalks from the syrup and place in a container.
Bring the syrup to a simmer and cook for 4 minutes or until lightly thickened, then allow to cool.
Pour the syrup over the cold rhubarb.
Refrigerate for up to 2 weeks.