I didn't want to waste the poaching liquid from my Vanilla-Poached Rhubarb, so I decided to make a syrup.
Strain the poaching liquid to remove the pulp and vanilla pod. Return the syrup to the pan and bring to a boil. Reduce the heat to a simmer. Simmer for 10 minutes.
Let cool, then pour into a sterilized bottle.
Think Rhubarb-ellini! Or...I'll use this in a new cocktail recipe soon. Stay tuned.