Poached Rhubarb

1. 1

   Combine 1 1/4 cups water and the sugar in medium saucepan.

2. 2

   Add vanilla seeds and pod.

3. 3

   Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.

4. 4

   Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact.

5. 5

   Do not overcook, or else rhubarb will fall apart.

6. 6

   Strain rhubarb over a bowl.

7. 7

   Store syrup and poached rhubarb separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.