~from Savoring Time in the Kitchen
Makes 1 pint
1 pound rhubarb stalks, cut into pieces
1 large apple, chopped and cored
½ cup sugar
pinch salt
½ vanilla bean, seeds scraped (I used 1/2 teaspoon cardamom)
In a food processor, blend rhubarb, apple, sugar and salt until as smooth as possible.
In a heavy, not aluminum, saucepan, heat fruit over medium-low heat until simmering. Add scraped vanilla bean seeds and the pod (or cardamom). Stir frequently and cook until thick and spreadable, about 20 minutes.
Store in a glass jar in the fridge for up to a week or freeze indefinitely.
Adapted from this recipe.