Rhubarb Sorbet

2# 3 oz. Rhubarb, cut into batons
2 vanilla pods, split
2 quarts simple syrup
1 cup water
7.75 oz. sugar
2.25 oz. glucose

Prepare the rhubarb:

Heat the simple syrup to a simmer; add scraped vanilla pods & seeds. Add the rhubarb & poach until just soft, careful to not overcook. Remove the rhubarb from the simple syrup, purée until smooth & chill over an iced water bath.

Sorbet base:

Combine the water, sugar & glucose; bring to 183° F and cool completely in ice bath. Combine with the rhubarb purée and process.