Trim all the leaves off of the rhubarb and discard them. Cut the rhubarb into small pieces.

In a separate medium-wised bowl, whisk together the thyme leaves with the oil. Season with salt and freshly ground pepper.

Cut the pork into small pieces, add to the bowl and toss to coat.

Cover the bowl with plastic wrap. Place the bowl in the refrigerator for one hour.

In a separate bowl, toss the rhubarb with the brown sugar and vanilla. Place in the refrigerator for 20 minutes.

Heat the oil in a large skillet.

Add the pork pieces to the pan and cook, stirring until they start to brown.

Add the sugared rhubarb to the pan. Stir to combine.

Cook for another 5 minutes or until the pork has been cooked thoroughly.

Season with salt and freshly ground pepper to taste.

Serve immediately.