RHUBARB TART with Red Currant Glaze

1 – ½ cups water

1 – ½ cups vanilla sugar

1 lb rhubarb

Make simple syrup of water and sugar. Bring to boil. Cut rhubarb into 1/2 inch uniform pieces. Add to boiling syrup. Cook in non-metal pan on simmer for 5 minutes or till tender, stirring so pieces cook evenly. Strain, refrigerate. Liquid may be used to poach more rhubarb, berries, etc., or as a sweetener in a rhubarb sorbet.