Makes aorund two jars
10 minutes plus overnight storage
Cut up your rhubarb into small chunks and give them a rinse. Place these in a pan along with the sugar, cover and leave overnight.
In the morning, add in the vanilla pod, lemon juice and, and over a medium heat, bring this to the boil.
At this point your sugar will start to crystallise – continue to leave this to boil for another 5 minutes, making sure to stir frequently.
Once the jam has stewed and started to become a golden colour, bring it off the heat and pour into jam jars.
Once they have cooled, store the jars in the fridge or a dry cupboard.