Nutrition per serving may change if servings are adjusted.
2 cups chopped fresh rhubarb
½ cup sugar
½ cup water
½ vanilla bean
Combine rhubarb, sugar and water in a medium saucepan. Split vanilla bean, scrape out the sticky black seeds with the tip of a small, sharp knife and add them and the pod to the pan. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rhubarb is very soft, 15 to 25 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the rhubarb to extract all the syrup.
89 calories;0 g fat(0 g sat); 1 g fiber; 22 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 21 g sugars; 20 g added sugars; 50 IU vitamin A; 4 mg vitamin C; 43 mg calcium; 0 mg iron; 3 mg sodium; 141 mg potassium