Jean-Georges's Minimalist Rhubarb Soup

• 2 pounds rhubarb
• 1 cup sugar
• 2 vanilla beans

1. String the rhubarb, then cut it into roughly 2-inch lengths.
2. Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high.
3. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot.
4. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb.
5. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
6. Cool to room temperature, then cover and refrigerate overnight.
7. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk.
8. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.

rhubarb, sugar, vanilla beans

Taken from cooking.nytimes.com/recipes/1015588 (may not work)