Rhubarb broth

500 grams	frozen rhubarb
50 grams	sugar
1/2	empty vanilla pod

First cut the empty vanilla pod in smaller pieces and mix it with the rhubarb and the sugar. Now transfer it in a bowl and cover it very tight with plastic wrap. Heat it up on a double boiler for around 3/4 hours on a low heat. Once that’s done remove the plastic and pour the broth on a sieve that’s lined with a kitchen paper. Let this drain overnight in your fridge. Then when necessary bind the broth with a knife tip of Xanthan gum to make it a big thicker and less fluid. This way the flavor will stick and not fade so fast.

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