Advertisement
6
Complex
By Elaine Lemm
Published 2011
Recipe from Rudding Park Hotel, Harrogate
Peel the rhubarb and cut into batons of 5cm length, then cut the batons in three length wise. Place the sugar and the water in a saucepan and bring to the boil. Put in the rhubarb batons and cook for 30 seconds, remove the batons from the syrup and cool down. Reserve in the fridge.