Poached Rhubarb

• 1 cup/200 grams sugar
• 1 vanilla bean, split and scraped
• 2 cups diced rhubarb (1/2-inch dice)

1. Combine 1 1/4 cups water and the sugar in medium saucepan.
2. Add vanilla seeds and pod.
3. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
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. Do not overcook, or else rhubarb will fall apart.
6. Strain rhubarb over a bowl.
7. Store syrup and poached rhubarb separately.

sugar, vanilla bean, rhubarb

Taken from cooking.nytimes.com/recipes/1017464 (may not work)