Start by washing and chopping the rhubarb into small pieces.

In a medium-sized pot, combine the chopped rhubarb and water. Bring it to a boil over medium heat, then reduce to a simmer. Stir occasionally for about 10 minutes, until the rhubarb is tender.

Add the scraped seeds of the vanilla bean and the pod itself to the pot.

Stir in the sugar and fruit pectin, making sure everything is well combined. Return the mixture to a rolling boil and let it cook for an additional minute, stirring constantly.

Remove the pot from heat and let it cool slightly. Test the consistency of the jelly by dropping a spoonful onto a cold plate.

If needed, strain the mixture through a fine mesh sieve to remove any solids.

Pour the hot jelly into sterilized jars, leaving a little headspace at the top. Seal them tightly.

Let the jars cool to room temperature before transferring them to the refrigerator.