Ingredients

• 500 g rhubarb cut into approximately 2 cm pieces
• 2 tablespoons lemon juice
• sugar to taste, approximately 5 tablespoons (you can use stevia)
• 1 cup frozen berries (black and red currants, raspberries, cherries, blackberries, strawberries) or fresh berries, a mix of different types or one kind
• 1/2 teaspoon cinnamon
• 1 packet vanilla sugar
• approximately 1 liter of mineral or tap water

Preparation

1. Put the rhubarb into a wide pot, add lemon juice, sugar and heat for about 5 minutes, stirring occasionally with a wooden spoon, until the rhubarb softens but is still in pieces.
2. Add the berry mixture and mix, fry together for a minute, add cinnamon, vanilla sugar. Then pour in water and bring to boil.
3. Cook on low heat for about a minute, remove from heat and after about 5 minutes strain into a clean vessel. You can put some pieces of rhubarb, a lemon slice, a few berries from the mixture into the compote.