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1
Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
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2
Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan.
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3
Add the vanilla pod, sugar, and 2 tablespoons water.
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4
Without stirring, bring the ingredients to a boil over medium heat.
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5
Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel.
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6
Immediately toss in half the rhubarb and all the wine.
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7
The caramel will seize up and harden slightly.
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8
Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until its jammy.
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9
Stir in the rest of the rhubarb and c cup water.
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10
Cook a few minutes until the rhubarb is tender but not mushy.
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11
Remove the pan from the heat, and strain the rhubarb over a bowl.
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12
Return the liquid to the pan, and bring it to a boil over medium-high heat.
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13
Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
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14
Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously.
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15
Cook over medium heat a few minutes, until the liquid is shiny and thickened.
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16
Pour the liquid back into the bowl, and stir in the rhubarb.
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17
Chill before serving.
