Strawberry Compote with Rhubarb
Cut the vanilla bean in half lengthwise and scrape out the seeds.
Rinse and clean the rhubarb, cut off the ends, pull the threads and cut diagonally into approximately 1-inch pieces. Combine the sugar, vanilla seeds, and apple juice in a saucepan and simmer for about 10 minutes. Rinse and clean the strawberries, cut in half, and reserve a few to slice for garnishiing. Wash the sweet woodruff and shake dry. Let the rhubarb cool and remove the vanilla pod. Mix in the strawberries and serve together with the woodruff and its flowers on plates.