Former Royal Gardener Jack Stooks explains that covering the rhubarb crown with a pot can yield a healthier, sweeter plant.

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Cook for 5 minutes, stirring occasionally, until syrupy and softening. Take off the heat, stir in the rhubarb and tip the mixture into a wide 2 litre/3½ pint baking dish. Preheat the oven to 190C ...