Serves 4

1kg/2lb rhubarb, cut into 4in/10cm shards
1 cup caster sugar
1/2 cup water
1 cup verjuice
1 vanilla pod, split in half lengthwise
2 fresh bay leaves
Place the sugar, water, vanilla pod and bay leaves into a saucepan large enough to hold all of your ingredients. Place over a gentle heat and cook until the sugar has dissolved and it is gently simmering. Add the rhubarb and poach for 10 minutes. Serve at room temperature.

Importers and distributors of Verjuice in the UK

Carr Taylor Wines Ltd, tel: 01424 752 501

MD Wine - fine South African wines, contact: Dorothee Kirchner, tel: 020 8546 2066, or email

Mail order from Kai Kitchen, tel: 0845 157 6654 or 01273 732 981,