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Food

Recipe Instructions:

8 3/4 ounces rhubarb
1 cup granulated sugar
2 tablespoons water
1 vanilla bean

Directions
Chop the rhubarb into small pieces and place in a heavy saucepan with the sugar and water.
Split the vanilla bean and scrape out the seeds with the flat side of a knife and drop into the pan. Add the bean.
Stir the mixture over medium heat until the sugar is dissolved, stirring to scrape the bottom. Continue cooking over medium heat, stirring and breaking up the fruit with the back of the spoon. Cook for about 20 minutes until the jam is thick, just shy of spreadable, as it will thicken when it cools.
Remove the vanilla bean and discard. Carefully spoon the hot jam into a half-pint jar and leave unsealed to cool. When cool, screw on the lid and refrigerate.