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.
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