Rhubarb and Green Tomato Marmalade with Vanilla
500 g rhubarb (thoroughly washed)
200 g sugar
1 vanilla bean pod
1 dl water
1 pesticide free lemon
4 green tomatoes

Cut the rhubarb into small pieces and place it in a pot. Add the sugar, water, the split vanilla bean pod, the vanilla beans, the juice and finely grated zest from the lemons and the green tomatoes, diced small.

Bring the pot to a boil. Let it cook for 15-20 minutes on low heat with the lid on, so that the rhubarb and the tomatoes soften and cook together into a cohesive marmalade.
Take the pot off the heat and let the marmalade cool off a little. Taste and season with a little extra lemon juice or sugar, if needed.
Transfer the marmalade to a bowl or a glass and place it in the fridge.
Eat on toasted bread with cheese or pancakes.
The marmalade will keep for 2-3 weeks in the fridge.