On Tuesday 1 February 2011, top Welsh chef Bryn Williams talked about rhubarb as a seasonal ingredient. Here's his suggested recipe:

Bryn Williams' Buttermilk Pannacotta, Poached Rhubarb and Ginger

Ingredients:

250ml Buttermilk
250ml Double Cream
100g Caster Sugar
1 Fresh Vanilla Pod
3 Gelatine Leaves

200ml Ginger Wine
75g Light Soft Brown Sugar
Strip of Orange Zest
Rhubarb cut into 2cm batons

Method:

Soak the gelatine in cold water until soft.
In a large pan bring to the boil the double cream, 100g sugar and the vanilla pod.
When ready, remove the vanilla pod.
Add the softened gelatine to the hot liquid and stir until dissolved.
Pour the liquid onto the cold buttermilk and whisk together.
Pour into 4 glasses and place in the fridge to set for 1 - 2 hours.

While the pannacotta is in the fridge, gently heat the ginger wine with the sugar and orange zest in a large shallow pan until the sugar has dissolved.
Add the rhubarb and poach gently for 4-6 minutes or until soft. Leave the rhubarb to cool in the liquid.

To Serve:

When the pannacotta is set and the rhubarb is cold, divide the rhubarb into four and place on all four pannacotta.
Pour some of the liquid on top.