Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) water
  • 2 tbsp (30ml) fresh orange juice
  • 1 tsp (5ml) vanilla extract
  • 1 strip (2cm) orange zest
  • 1 lb (450g) fresh rhubarb stalks, trimmed and cut into 2-inch (5cm) lengths
  • 1 pinch (1g) salt

Instructions:

  1. Trim the ends of the rhubarb stalks and cut them into uniform 2-inch (5cm) lengths to ensure even cooking.
  2. Combine the granulated sugar, water, orange juice, and orange zest in a saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the liquid begins to simmer gently.
  3. Carefully slide the rhubarb stalks into the simmering syrup. Lower the heat to a very gentle simmer. Cook for 8–12 minutes, rotating occasionally with a slotted spoon, until the stalks look translucent and can be pierced easily with a fork while still holding their shape.
  4. Remove the rhubarb to a serving plate. Increase the heat under the remaining syrup and boil for 3–5 minutes until the liquid reduces into a thick, syrupy glaze.
  5. Stir the vanilla extract into the reduced syrup just before pouring over the rhubarb to keep the aroma potent.