Rhubarb and vanilla Jam

We make many different jams and preserves in the Water Lane Pantry. Rhubarb and vanilla is a favourite and is as perfect on buttered toast as it is spooned over cheesecake, trifle or pavlova. It’s also wonderful as the base of a fruity cocktail that can be served with either sparkling water or champagne, depending on your mood!


  • I kilo of rhubarb
  • 1 kilo of jam sugar
  • I vanilla pod, split in half lengthways
  • Juice of 1 lemon


Wash the rhubarb and cut in to 1-inch pieces. Poach the fruit with the lemon juice for 10 minutes and add the jam sugar and the vanilla seeds and pod. Cook until a jam thermometer reaches 105c and decant into sterilised jars.