Clean the rhubarb and cut into coarse pieces. Halve the apples, core them and cut them into thick wedges.
Bring the white wine to a boil with the vanilla bean cut lengthwise and a slice of lemon. Add the prepared rhubarb and apple slices and cook until al dente.
Remove the vanilla pod and the slice of lemon and cool.
Add Aperol for flavoring.
Drain the curd in a sieve and then mix with vanilla sugar, finely grated zest of a whipped cream, powdered sugar, lemon and finely chopped lemon balm.
Fill the prepared compote into bowls.
Form the curd mixture into dumplings with two tablespoons and place them on the compote.
Decorate with lemon balm leaves.
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