John Myers
Ingredients for 4 servings:
- 500 g rhubarb
- 2 tbsp orange juice
- 75 g sugar
- 1 pinch(s) ground vanilla (plenty)
- 4 stalks of lemon balm
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
Wash and trim the rhubarb. Cut into 1 cm pieces. In a saucepan, combine the rhubarb with orange juice, sugar, and ground vanilla and let it marinate for about 4 hours. During this time, the rhubarb will absorb the liquid; no more water needs to be added for cooking. Wash and dry the lemon balm, pick off the leaves, and finely chop them. After the marinating time, bring the rhubarb to a boil and cook for about 5 minutes, until the rhubarb is tender (experience shows that this takes time depending on the variety). Then add the lemon balm and cook for another minute, then immediately transfer the compote to a bowl to cool. If you want to preserve the compote, transfer it while it’s still boiling hot to clean screw-top jars and seal them immediately – it will keep for several months.
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