Preserve some of this year's gorgeous rhubarb in a jar as a luscious gelée.
Cook rhubarb with a good splash of water and vanilla in a pot until completely tender and juicy. Strain through a sieve lined with a cheesecloth or just purée it. (Straining will give you a clearer result but will also produce some wastage unless you use the leftover pulp in a pie or cake.)
Bring back to boil and add jam sugar according to packet instructions, otherwise it might not set properly. Boil for a few minutes and fill up the jars. Now you're all set for winter!
Four different varieties of rhubarb growing in my garden. Hopefully I will be able to collect some soon, for a cake or two.