Wash the rhubarb stalks, cut out injured areas. Remove the threads, but preserve as much of the red skin as possible (newer cultivars hardly have any threads). Cut the sticks crosswise into 1 cm wide slices. Mix with the sugar.
From the lemon - naturally untreated and washed - peel a few strips of peel thinly, squeeze half of it. Scrape out the vanilla pod, mix the pulp and pod as well as the cinnamon stick, lemon zest and lemon juice into the rhubarb.
Cook in the microwave at 650 watts for 4-6 minutes. Do not stir. Let cool in the stock, preferably overnight, then remove the peel, the cinnamon stick and the vanilla pod.
Note: In the experiments for this recipe, my aim was to sweeten the rhubarb, but to get a crunchy bite (and not the usual overcooked parts) and to get the most unadulterated rhubarb taste. This works most gently in the microwave (although the time and wattage can be adjusted). It is important to stir the cooked pieces as little as possible so that they do not disintegrate. It is not necessary to add a liquid, which is created by the sugar itself, but if you want more, you can add some water (no fruit juice, because it changes the taste).
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