Stewed Rhubarb With Ginger And Vanilla

• 8 cups sliced, trimmed rhubarb (about 3 pounds)
• 2 cups (packed) light brown sugar
• 1/2 cup water
• 1 1/2 tablespoons finely chopped, pealed fresh ginger
• 1 vanilla bean, split lengthwise

1. Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat.
2. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
3. Remove the vanilla bean.
4. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
5. Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.

rhubarb, light brown sugar, water, ginger, vanilla bean

Taken from cooking.nytimes.com/recipes/10786 (may not work)