A great late winter early spring jam jam
Note: While the pectin levels in rhubarb are low many jam recipes do not use pectin with Rhubarb. I make my jam differently than other recipes as it suits me. I prefer to use it to give a better chance of getting a slightly firmer jam. Oranges are high in pectin so you may not need it if you want a less firm jam. In addition, most rhubarb recipes don't use water as it can water down the recipe too much. I do use a bit because when I was learning I found I burnt (and occasionally still do) the pan. Water helps protect the pan. It's up to you, try it both ways and see which you prefer.