Berry and Rhubarb Compote with Elderflower

Set aside 3-4 tablespoons of the apple juice. Place the remaining apple juice in a saucepan. Rinse the berries. Hull the strawberries and cut into pieces. Rinse and remove the strings from the rhubarb and cut into small pieces.

Add the lemon juice, vanilla sugar and elderflower syrup to the saucepan with the apple juice and bring to a boil. Add  the rhubarb, raspberries and strawberries, reduce to a simmer and cook until the fruit begins to fall apart, 5-10 minutes, gently stirring occasionally. Stir the cornstarch together  with the reserved apple juice until smooth and stir into the saucepan and simmer, stirring until lightly thickened. Let cool slightly, then spoon into jars and let cool.