My mom made the first rabarberkompot aka rhubarb sauce as soon as the rhubarbs from our yard was big enough to use. The thin short rhubarbs was sweet and a clear sign that the summer was begun.
500 g rhubarbs
225 g sugar
½ vanilla bean pod, the seeds from
Preheat the oven to 400℉ (200℃).
Clean the rhubarbs and cut them into bite-sized pieces, place the in an ovenproof dish. Scrape the seeds out of the vanilla pod and mix the seeds with the sugar. Sprinkle the sugar on top, and toss until the sugar is evenly distributed. Place the vanilla pod in between the rhubarbs.
Bake the rhubarbs for 20-40 minutes until soft, and the sauce is thickened. If the juices evaporate to quickly cover the dish with aluminum foil.
Let the rhubarb sauce cool and use as a jam, as a sauce in desserts or eaten with a meat dish.