Method

• 1.
  Place zest, vanilla, sugar and 400ml water in a pan over low heat, stirring until sugar dissolves.
• 2.
  Add rhubarb and poach over low heat for 5 minutes or until rhubarb gives easily when pricked with a sharp knife.
• 3.
  Transfer the rhubarb to a bowl, then boil remaining liquid rapidly for 5 minutes or until syrupy. Add the raspberries and, while still warm, pour over rhubarb.
• 4.
  Set aside to cool before serving with milk jelly.