Rhubarb Lemon Compote

For the rhubarb lemon compote, peel and wash the rhubarb and cut into cubes. Simmer in a pot with the remaining ingredients (squeeze the lemon), covered with water.

Remove cinnamon bark and cloves. Season to taste. Pour into jars while still hot and let cool upside down.

Preparation Tip:

Cook rhubarb only briefly - has a very short cooking time! Alternatively, add a few strawberries to the rhubarb-lemon compote at the end of cooking and cook briefly.

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