Keyword: rhubarb conserve, rhubarb jam, rhubarb vanilla jam
1(500g)bunch rhubarbleaves trimmed, stalks cleaned and finely chopped
juice of half lemon
In a heavy bottomed saucepan, combine rhubarb, sugar, vanilla and lemon juice on low heat. Cook for 2-4 minutes until sugar has dissolved.
Increase heat to medium and cook for approximately 12-15 minutes until thick and sticky. Make sure you stir it constantly to avoid sticking and burning.
Reduce heat to low and cook for another 5 minutes, mixing occasionally. Remove from heat and cool completely.
Spoon in clean, dry, lidded glass jars. Cover and store in the fridge for up to a week.
I have used vanilla paste because it is more concentrated than extract and has the tiny tiny black vanilla seeds that I love seeing in my baked goodies. But extract is just fine too. If you can get a vanilla pod, even better.