Rhubarb Coulis is the perfect addition to a sweet dessert you want to add a little tart kick to.
- 250 grams 9 oz rhubarb stalks cut into small cubes
- 100 grams 3 3/4 oz caster sugar (caster sugar is superfine sugar which dissolves easier)
- 100 grams 3 3/4 oz water
- 1 vanilla pod
Place the rhubarb, sugar, water and vanilla pod in pot and bring to the boil.
Cook until rhubarb is soft enough to easily pierce with a knife tip.
Remove vanilla bean.
Blend mixture in blender until smooth.
Pass the mixture through a fine sieve if needed to make it smooth.