A really simple jam that's perfect for jazzing up desserts, rippling through ice cream or adding to natural yoghurt.
Equipment and preparation: For this recipe you will need three sterilised 450g/1lb jam jars.
Cut greaseproof paper into circles the size of the opening on the jam jars.
Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften.
Remove the vanilla pod.
Pour the hot jam into sterilised jam jars and cover the jam with the greaseproof paper circles. Screw on the lids and set aside to cool completely.
