- 1.5 " (3.5cm) pieces of Rhubarb
- Sugar ; 350gm / liter of water
- Vanilla bean ; 1 bean / 2 liter of water
Put all pieces into a pot and cover with water 2 inches above the Rhubarb
Then follow the recipe by adding the amount of sugar and vanille
per quantity of water
Cover the pot with
a lid and bring to a boil
point , keep the rhubarb simmering for another 5 to 10 minutes over low heat .
When ready , using a wire whisk , stirr energetically , decomposing the ru=hubarb .
Let ccol totally and refrigerate .