1 cup Sugar
1 cup Water
1 Vanilla Bean split
2 cups sliced Rhubarb
Add the sugar, water and split vanilla bean to a saucepan over medium heat.
Stir until sugar is dissolved and syrup begins to boil.
Add in rhubarb and stir for two minutes.
Cut the heat and let rhubarb sit in the syrup until tender.
Remove rhubarb from syrup and store rhubarb and syrup separately. If you continue to allow the rhubarb to sit in the syrup, it will start to disintegrate. Once cooled to room temperature, store refrigerated.