Rhubarb with Butterscotch Sauce

I love rhubarb but find that too many recipes try to mask its tartness. This easy recipe for poached rhubarb mellows that flavour but celebrates it at the same time.

I used some of last year’s rhubarb - frozen without sugar, cut into 2cm lengths - so the only cooking that was involved was reducing the liquid collected from the defrosted vegetable to which I added sugar. Using brown sugar and adding a little cream and a drop of vanilla to that reduced syrup provides the butterscotch flavour the author speaks of while still keeping the dessert light and refreshing.

I’ll definitely make this again once local rhubarb is available….