Jean-Georges's Minimalist Rhubarb Soup

Directions

1. 1
   String the rhubarb, then cut it into roughly 2-inch lengths.
2. 2
   Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high.
3. 3
   Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot.
4. 4
   When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb.
5. 5
   Cook another 5 minutes or so, until the rhubarb begins to fall apart.
6. 6
   Cool to room temperature, then cover and refrigerate overnight.
7. 7
   The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk.
8. 8
   Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.