<http://schema.org/recipeInstructions>
" Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat. Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard. Rhubarb and poaching liquid can be refrigerated together in an airtight container up to 1 week."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a12083/poached-rhubarb-recipe-mslo0610/?src=shelter_footer>