📖 Instructions

1. Prep the Rhubarb: Wash the rhubarb stalks thoroughly. Trim off the ends and cut the stalks into 1/2-inch pieces. I find this size cooks evenly and creates a nice texture in the compote.
2. Combine Ingredients: In a medium saucepan, combine the rhubarb, granulated sugar, water, and lemon juice. The lemon juice not only adds a touch of brightness but also helps to preserve the beautiful color of the rhubarb.
3. Add Rose Geranium: Gently stir in the chopped rose geranium leaves. Remember, a little goes a long way with rose geranium, so don't overdo it! If you are using rose geranium extract, add it towards the end of cooking.
4. Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and continue to simmer for about 15-20 minutes, or until the rhubarb is tender but still holds its shape. The mixture should thicken slightly as it cooks.
5. Check for Doneness: To check if the compote is ready, take a small spoonful and let it cool slightly. The compote should be thick enough to coat the back of the spoon.
6. Adjust Sweetness (If Needed): Taste the compote and add more sugar if desired. Remember, rhubarb can be quite tart, so you may need to adjust the sweetness to your liking.
7. Add Rose Water (Optional): If using rose water, stir it in during the last minute of cooking. This adds a delicate floral aroma that complements the rose geranium beautifully. But really though, this is something you could skip.
8. Prepare Jars (If Canning): If you plan to can the compote, sterilize your jars and lids according to standard canning procedures. This typically involves boiling the jars and lids in water for 10 minutes.
9. Fill Jars: Carefully ladle the hot compote into the sterilized jars, leaving 1/4-inch headspace at the top. Remove any air bubbles by gently tapping the jars on the counter or using a bubble remover tool.
10. Process Jars (If Canning): Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath canner for 10 minutes. Adjust processing time as needed for higher altitudes.
11. Cool Jars (If Canning): Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, which indicates that they have sealed properly.
12. Store or Serve: If not canning, let the compote cool completely. Then, transfer it to an airtight container and store it in the refrigerator. Serve chilled or at room temperature.