Sous vide, or cooking in a waterbath, is a lovely method for cooking rhubarb, as it ensures that the stems retain their wonderful flavour and nutrients as well as their shape. For this reason, bear in mind that you will not need to add as many additional flavourings as you would with other cooking methods.
Why not have a go at this technique and then try Daniels Clifford's Vanilla pannacotta, rhubarb and ginger or James Mackenzie's Liquorice panna cotta with rhubarb and parkin crumb.
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