Ingredients:

  • 4 cups (600g) fresh rhubarb, chopped into 1-inch pieces
  • 1 cup (200g) granulated sugar
  • 2 tbsp (30ml) water
  • 1/8 tsp (0.75g) fine sea salt
  • 2 tsp (10ml) pure vanilla extract

Instructions:

  1. Wash the rhubarb thoroughly and pat dry. Chop the stalks into uniform 1-inch pieces to ensure even breakdown during cooking.
  2. Combine the chopped rhubarb, sugar, water, and salt in a medium heavy-bottomed saucepan.
  3. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low-medium.
  4. Simmer for 10–15 minutes, stirring occasionally, until the rhubarb has softened and released its juices to create a glossy syrup.
  5. Remove the pan from the heat immediately and stir in the vanilla extract to preserve the aromatic compounds.