Peel the rhubarbs, cut off the ends, and slice into ½-1 in (1–2 cm) wide pieces.
Bring the white wine, water, vanilla sugar, granulated sugar, lemon juice, and vanilla bean to a boil.
Place the rhubarb pieces in the boiling liquid and then remove from heat.
Chop the lemon balm coarsely and place in a spice bag.
Add the spice bag to the rhubarbs, cover with foil, and let sit overnight in a cool place.
Remove the spice bag.
Fill hot rinsed canning jars, heat the rum, light it, pour over the rhubarbs, and close the jars tightly.
Notes / Tips / Wine Advice:
The Barbarian Root
The ancient Greeks called this sour stalk—somewhat disrespectfully— “Rha barbarous” or “root of a foreign tuber,” though its delicately bitter taste is perfect for taking the edge off sweetness. Whether in compote or cake, old Viennese dessert cuisine loves the rhubarb, particularly in the time between April and July, as a non-musical counterpoint. After August, rhubarbs should be avoided for health reasons.
