Pour the water and sugar into a saucepan and heat until the sugar is dissolved.
Remove any leaves and dispose of them appropriately (rhubarb leaves are poisonous to humans and some pets). I compost mine.
Scrub the stems under running water to clean.
Cut the rhubarb into 1 inch pieces, then add to the pan.
Put the lid onto the pan, reduce the heat until it’s just gently simmering, and let the rhubarb poach for 5 or 6 minutes.
When it is soft, but before it gets mushy, remove from the heat.
It can be served hot or cold.
Open the cold can of coconut milk and scoop out the thick, hard white part.
Place into a bowl and immediately beat with an electric hand mixer.
After 4 or 5 minutes, the structure will change and the cream will be quite frothy, much like whipped cream.
Slice the vanilla pod in half lengthways, and use the back of the knife to scrape out the tiny little vanilla seeds.
Add them to the whipped cream and give another quick mix to blend evenly.
Serve immediately, or store in a covered tun in the fridge for up to days.
Please enjoy my recipe! Jane | hedgecombers.com