Wash and peel the rhubarb and cut into 1 - 2 cm thick pieces. Cook to puree with 50 g sugar and approx. 3 tablespoons water. Carefully pluck the petals from the rose petals and place in a sieve / bowl. Leave to stand for a moment, as a few small beetles & Co. usually leave the petals. Put the rose petals and 1 liter of water in a second saucepan, bring to the boil briefly and then add the juice of 3 lemons and the preserving sugar. The color deepens. Then add the rhubarb compote and stir well with the whisk. Let simmer gently for another 6 - 8 minutes, stir from time to time with a whisk and then pour into clean rinsed glasses and close. Historic rose varieties are particularly suitable for making jam, as they usually have a very intense scent. I prefer the varieties Rose de Resht, Rosa officinalis, Gipsy boy, Cardinal Richelieu and Louise Odier for the jam. Picked early in the morning, they smell the most intense.
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