YIELD: 8 portions
2g Ginger (micro planed)
100g stock syrup (equal parts of sugar and water, brought to the boil, so sugar dissolved, use unrefined sugar if possible)
Place rhubarb, ginger and syrup in to a sous vide bag.
Poach at 65 degress for 45mins until cooked but with a little bite.
Slice the rhubarb 5mm thick and preserve the poaching liquid.
Reduce down the cooking liquid to a glace and add the rhubarb.
Place in container with syrup and refrigerate until use.