Rinse the rhubarb stalks and cut them into 3/4-inch lengths. Place them in a pan, barely covered with water and cook for about 15 minutes. Drain in a strainer, saving all the juice in another pan. Add the sugar, and the vanilla bean to the syrup and boil for about 15 minutes. At the end of this time, add the cornstarch dissolved in 1/4 cup cold water. Cook for a good 5 minutes, then cool. Serve the pudding in stemmed glasses, sprinkled with the slivered almonds. Serve confectioner╒s sugar and crÅme fraöche at the same time.
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2 1/4 lbs rhubarb
3 cups water
1 cup sugar
1 vanilla bean, split lengthwise
1 tbsp cornstarch
1 tbsp slivered almonds toasted
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15
mn
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35
mn
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Do not peel the rhubarb, if you want it to keep it╒s pretty pink color. Use the remaining rhubarb pulp for a tart or compote.
