1. Cut off the rhubarb tops, discard them and chop the remainder into small pieces.
2. Place in a pot with the redcurrants and a vanilla pod that has been sliced open.
3. Add water to cover the bottom of the pot so the contents don’t stick. About 100 milliliters.
4. Cover and boil until the fruit is very soft and juicy. The rhubarb will take 10-15 minutes.
5. Then add the sugar, lemon juice, lemon rind and star anise.
6. Simmer on low for another 20 minutes – or until you achieve the desired consistency.
7. Now pour into the jars.
Most jams can be made with a little twist. Especially with herbs or spices. For instance, pear and tarragon make a great combo. Strawberry, vanilla and mint. Apple and thyme. Or perhaps a fennel jam – it sounds odd, but tastes lovely with cheese and ham. And then there are all the liquorice flavours. Fennel, star anise or just plain liquorice root. These flavours go with almost anything. The same for vanilla. Here, rhubarb jam has been joined by redcurrants and star anise.