I get as excited about the start of the new rhubarb season as a child does about Christmas! I think part of my excitement is because for me it symbolises the beginning of a new year and ultimately a new season. The winter months produce a limited supply of seasonal ingredients, then forced rhubarb appears and it has such a vibrant and wonderful colour, hence the excitement.
I have written two methods for cooking the rhubarb in this recipe, if you have the sous-vide tools, then give this recipe a go (see Chef’s Notes); it works for me every time, but if not, then the conventional method is just as good. The results are slightly different because with the conventional method the rhubarb may lose a bit of its shape if the heat is too fierce, but just use your commonsense with this one – I have given timings,