The Art of French Pastry

chunks. Split the vanilla
bean in half and scrape
out the seeds with the tip
of a paring knife. Place the
water and the 295 grams
of granulated sugar in a
saucepan, add the vanilla
bean and seeds, and bring
to a boil over medium
heat. When the syrup
comes to a boil add the
rhubarb and poach on
medium heat for 5