1 vanilla bean, split lengthwise, seeds scraped and pod reservedVegetable oil, for greasing7 oz. strawberries, hulledPosition a rack in the center of the oven and preheat to 200°F. In a small bowl, rub the vanilla seeds into the raw sugar until incorporated. Pour in the Shrubb and stir to combine. Using a silicone spatula, spread the sugar mixture in an even layer on a parchment-lined baking sheet. Bake with the oven door slightly ajar until dried, about 30 minutes.
Oil an 8-by-8-inch baking pan and line with parchment. In a small bowl, whisk together the pectin and ¼ cup of the sugar; set aside. To a pot set over medium-high heat, add the vanilla pod, rhubarb, and 1 cup of the sugar and cook until the rhubarb is soft, 8–10 minutes; set aside to cool, about 45 minutes.
Discard the vanilla pod and transfer the rhubarb mixture to a blender . Add the corn syrup and strawberries and purée, then pour back into the pot and turn the heat to high. When the liquid boils, whisk in the pectin mixture and cook, stirring continuously, until dissolved, 1–2 minutes. Whisk in 1 cup of the sugar and cook, stirring continuously, until dissolved, 1–2 minutes more. Repeat with another 1 cup of sugar, stirring until dissolved, followed by the remaining sugar.
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