175g rhubarb

130ml water

75g sugar

orange zest

a drop of vanilla extract

As I am crazy about rhubarb, I couldn’t fail to use it in my recipes this year.

Clean about 3 rhubarb stalks and cut them into small pieces; then, boil them in the water mixed with the sugar and the orange zest (must be organic!), on medium heat.

When the rhubarb starts disintegrating, remove the mix from the heat and add the vanilla extract.

The rhubarb sauce keeps well in the fridge and can be served with other desserts, like this homemade vanilla pudding.

...and I’m craving it now! J