For the rhubarb and syrup: Using the tip of a paring knife, secure 22 situation vanilla seeds into a saucepan, reserving pod for one other consume. Add water and sugar, and produce to a simmer, stirring to dissolve sugar. Spend remote from warmth, and stir in rhubarb. Let frigid. Spend away rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook dinner unless diminished by half, 5 to eight minutes. Let frigid a runt, then return rhubarb to syrup. (Rhubarb is also refrigerated in syrup for up to 1 week; bring to room temperature or gently reheat before serving.)