This is how you do it:
Slice the rhubarb and place it in a pan. Slice the vanilla pod and scrape the seeds
from it. Add water, sugar, star anise and the vanilla pod and seeds to the pan.
Bring to boil and simmer for a few minutes. Season with lime zest and juice.
Meanwhile, let your friend gently melt 3/4 of the white chocolate over the burner
or glow. Make sure you choose a pan with non stick coating. Stir continuously
and remove from the heat if too hot. Let it melt and go from white to golden and
a bit crumble. Season with sea salt.
Serve the rhubarb soup in your Add-a-Twist medium container. Add a generous
dollop of caramelized chocolate and the rest of the chocolate buttons.