Ingredients
- 2 pounds rhubarb
- 1 cup sugar
- 2 vanilla beans
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
248 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 52 grams sugars; 2 grams protein; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- String the rhubarb, then cut it into roughly 2-inch lengths.
- Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
- Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.
Dining and Cooking