For the poached rhubarb
- Put the rhubarb into a saucepan on top of the vanilla pod and add a splash of water and the Pernod. Put on a low heat for about 20 minutes, until the rhubarb is soft but not collapsed. Add sugar to taste, bearing in mind what you are going to serve it with. It’s nice to combine tart rhubarb with a sweet flan.