Clean the rhubarb stalks. Remove any withered parts and dirt. Cut into smaller chunks so it’s easier to place in a saucepan.

Place the rhubarb in a medium saucepan along with the sweetener of choice.

Add in the lemon juice and vanilla. Bring to a boil over medium heat, while stirring frequently.

Once the rhubarb releases its juices turn down the heat a bit.

Let the rhubarb simmer until the rhubarb chunks dissolve and the texture becomes jam-like.

Once the mixture sticks to a ladle, the jam is done.

It’s important to cook it long enough so the excess water in the fruit can evaporate.

This should take about 20-25 minutes. If the rhubarb heats up too fast and starts to burn, add one teaspoon of water at a time to prevent burning.

Turn off the heat, let the jam cool, and then place into jars.

Let cool on the counter and once cooled off, place in the refrigerator for at least 3 hours to thicken.