Rhubarb Compote with Lemon Balm

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and clean the rhubarb. Cut into 1 cm pieces. Mix the rhubarb with orange juice, sugar and ground vanilla in a saucepan and leave to marinate for about 4 hours. During this time, the rhubarb draws liquid, so no more water has to be added to cook it.
Wash and dry the lemon balm, pluck the leaves and chop finely.
After the marinating time, bring the rhubarb to the boil, cook for approx. 5 minutes, until the rhubarb is cooked (experience shows that this takes different lengths of time depending on the variety). Then add the lemon balm and cook for another minute, then immediately pour the compote into a bowl to cool.
If you want to preserve the compote, fill it boiling hot into clean screw-top jars and close them immediately - it will last for several months.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.