James Mackenzie strikes a halfway house between poaching and roasting with the poached rhubarb in his liquorice panna cotta recipe with Yorkshire rhubarb. He arranges small batons in a deep, ovenproof tray, flooding it with water and sugar, and then baking.
Leftover rhubarb-flavoured syrup works well in cocktails. Substitute plain sugar syrup with the rhubarb-flavoured syrup in a Tom Collins or a Bramble.
The sugar syrup can be substituted for a pickling-style liquid to poach rhubarb as a savoury garnish. See James Ramsden's recipe which poaches rhubarb in white wine, sugar, star anise and orange zest to go with his pork chops and crispy kale.
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