Rhubarb Vanilla Bean Jam
4 cups (480 grams) rhubarb, diced into 1-inch pieces
1/2 cup (100 grams) granulated sugar (or more to taste)
Juice of 1/2 lemon
1 vanilla bean, seeds scrapped from the pod
In a large saucepan, sprinkle the sugar over the rhubarb pieces. Add the lemon juice and vanilla bean seeds. Throw in the vanilla bean pod while it cooks for extra flavor. Bring to a boil over medium-high heat, reduce heat, and simmer for 20-30 minutes, or until the jam has thickened. If the jam is too tart for your liking, add more sugar a T. at a time until it reaches your desired sweetness. Remove the jam from heat just before it reaches your ideal consistency. Serve warm or chilled, spread over hot toast, spooned over vanilla ice cream, or stirred into Greek yogurt. The jam will keep for several weeks in the refrigerator.