Rhubarb Cardamom Purée

1/2 cup sugar
4 oz chopped rhubarb stalk
1/2 tsp cardamom seeds

Mix sugar with half a cup of water in a small saucepan, then add rhubarb stalk [Do not use the leaves. They are poisonous.]. Place 1/2 teaspoon of cardamom seeds into a reusable teabag or into a bouquet garni using cheesecloth, then toss it into the pan. Bring the mixture to a boil over medium high heat, reduce it to low and simmer for five minutes, then turn off the heat, let it cool for ten minutes, then purée using a handheld mixer.