Rhubarb Compote with Vanilla and Star Anise

For the rhubarb compote, peel the rhubarb and cut into small pieces.

Cut the vanilla pod in half lengthwise and scrape out the pulp. Bring the remaining vanilla pod, vanilla pulp, sugar, apple juice, white wine, cassissée and star anise to the boil. Mix the cornstarch with a little water and stir into the boiling broth, continue to boil for 2 to 3 minutes, stirring constantly.

Then add the rhubarb and continue to simmer on low heat for another 5 minutes. Remove the star anise again.

Allow the rhubarb compote to cool and pour into jam jars.

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