Peel the rhubarb, trim the ends. Then wash the stalks and cut them into 2-3 cm pieces.
Put the rhubarb in a saucepan, cover with the sugar, stir and leave to infuse for 15-30 minutes.
Slit the vanilla bean and add it. Add the lemon zest and cinnamon as well and pour everything with white wine. Steam the mixture in a closed pot over low heat until the rhubarb is almost cooked. Stir now and then.
Pour the compote into glasses and close tightly.
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