2 lb rhubarb, cut into small pieces
1 vanilla pod
2 pints of water
1 lb white sugar
Place the chopped rhubarb in a large pan. Add the vanilla pod and 2 pints of water, bring to boil.
Add the white sugar, stir until dissolved and simmer for 20 minutes.
Leave for a couple of hours, or overnight.
Scrape out the vanilla seeds, add to liquid and discard the pod.
Blend and sieve into a large jug.
Pour into sterilised bottles, refrigerate and use within 2 weeks.