I wanted to do something with my rhubarb that wasn't a pie. I know, I know. You can never have enough rhubarb pie! But I can only serve pie for breakfast - with a clean conscience - on rare occasions. So, I decided to poach them and serve them over steel-cut oats. Delicious!
Put the sugar and water in a large flat, bottom pan. Split the vanilla pods lengthwise with a sharp knife and scrape the caviar from the inside of the pod with the dull side of the blade. Add the caviar and the pod to the pan. Bring it all to a simmer, stirring regularly as the sugar dissolves.
Remove the rhubarb with a slotted spoon, leaving the syrup in the pan. Serve slightly warm or at room temperature. Save the syrup...it makes a fabulous, pink simple syrup for cocktails or whatever you can imagine!