Perfect Poaching Tip...

Stop your rhubarb collapsing into a stringy mush by cutting the washed rhubarb into short batons, then arranging in a single layer in a baking dish. Dredge with sugar and cover the dish with foil. Bake for 15 mins at 160°C/325°F/Gas Mark 3 or until al dente. Leave to cool, still covered, by which time it will be perfectly cooked.