For the poached rhubarb
1kg rhubarb, cut into 8–10cm pieces
250g caster sugar
2 vanilla pods
For the Verjus crème fraîche
600ml full-fat crème fraîche
100g icing sugar
Preheat your oven to 200°C/Gas 6.
Place the rhubarb, sugar, Verjus and about 100ml water into a deep roasting tray. Put the tray into the oven and cook the rhubarb until soft, approximately 5-6 minutes.
When the rhubarb is cooked, remove it from the oven and let it cool down in the liquid.
To make the Verjus crème fraîche, place the crème, icing sugar, Verjus into a bowl and whisk the ingredients together. Reserve in the fridge until serving.
Serve warm or cold with crème fraîche over or on the side.