Combine the sugar and rhubarb in a large pot and then cut a vanilla bean in half and scrape out the seeds with the flat side of the knife, put the seeds and the pod in with the rhubarb and turn the heat on medium low. Cook and stir occasionally until the rhubarb starts to give off it's juices. At that point stir constantly until the rhubarb breaks down and turns into a jam-like consistency, about 15 minutes. Place in a jar and put in the fridge to use whenever you need a rhubarb fix!
Keeps for about 2 weeks
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/05/rhubarb-conserve/