Rhubarb compote recipe. Rhubarb compote: recipe

Now rhubarb seems exotic from British cuisine, although not so long ago this herb was widely used in Russia. The thick stems of rhubarb have a pleasant sour taste, are rich in vitamins, and can substitute for fruit before it's time. British breeders have developed many varieties of rhubarb with pink and red stems. In Russia, rhubarb is usually found in the form of nondescript green thin stems. When I suddenly see rhubarb in the market, I buy everything - no one knows when the next time will be. In the refrigerator, rhubarb stalks are well stored, and you can have time to cook a lot of tasty things: rhubarb pie. rhubarb and ginger pie. sweet sauce. compote.

Ingredients for rhubarb compote

for 1 liter of water:

• 1 cup rhubarb stems
• 1 tbsp Sahara,
• 1 vanilla pod
• lemon juice, honey to taste

How to cook rhubarb compote

Put sugar and cut vanilla pod in cold water, cover and bring to a boil. Cut the rhubarb stalks into 1-1.5 cm pieces, place them in boiling water, wait for a boil and turn off the heat. Leave the compote to cool under the lid for 5-7 minutes. When serving, adjust the taste with lemon juice or honey.

A cold rhubarb compote is a great way to cool off on a hot day, and a mug of warm compote complements a homemade muffin.

How to cook rhubarb compote?

Rhubarb compote is a healing vitamin drink that will not only quench your thirst in summer, but also increase your appetite and improve digestion.

How to cook rhubarb compote?

• rhubarb - 500 g;
• sugar - 6 tbsp. spoons;
• water - 2 l;
• light raisins - 0.5 tbsp.;
• lemon zest to taste.

So, take the stems of rhubarb and cut off all the leaves, leaving only thick pinkish petioles. Then carefully peel off the top dirty layer and cut the stem into cubes. Pour sugar into boiled water and cook for 5 minutes at a low boil, stirring occasionally. Then add the rhubarb pieces, toss in the raisins and cook for another 5 minutes. After that, remove the compote from the heat, add the grated lemon zest if desired and cover the pan with a lid. We leave the compote to cool, and then pour it into glasses and serve it to the table.

Rhubarb compote with apples

We process the petioles and cut into small strips. We wash the apples, process and remove the core. Throw sugar, cloves into a pot of water, put on the smallest heat and bring to a boil. Then carefully put the apples, rhubarb and boil, stirring occasionally, for 25 minutes. Remove the finished rhubarb compote for children from the stove and refrigerate.

Rhubarb and strawberry compote

• rhubarb - 400 g;
• strawberries - 250 g;
• sugar - 500 g;
• flower honey - 3 tbsp. spoons;
• fresh water - 3 liters.

Peel the stems of leaves and cut into cubes. Rinse the strawberries and remove the stalks. Boil water, add granulated sugar and put flower honey. Boil the syrup for 5 minutes, then add the rhubarb and simmer for a few more minutes. At the very end, throw in the strawberries, boil the compote for 3 minutes and remove the pan from the stove.

Rhubarb compote recipe for the winter

• rhubarb - 1.5 kg;
• sugar - 500 g;
• fresh water - 1 liter.

We wash the petioles, process them from the skin and cut into pieces. After that, we soak them in cold water and leave for about 10 hours. Blanch the prepared rhubarb for 40 seconds, put it in a colander, and then put it in banks. Prepare sweet syrup from water and granulated sugar, fill it with rhubarb, cover with lids on top and sterilize the jars. Next, roll them up with lids, turn the lids down and leave them to cool completely, wrapping them in a blanket. Approximately the next day we put the workpiece into the cellar.

Rhubarb compote. How to cook compote from rhubarb. Rhubarb compote for the winter.

Rhubarb is an ornamental, medicinal and food plant. To always have a variety of healthy and tasty food on our table, we will prepare rhubarb compote for future use. To begin with, collect its young petioles, rinse, peel and cut into pieces of 1.5-2 cm.

Making Rhubarb Compote

To make the compote tasty and without the aftertaste of slight bitterness, soak the rhubarb in cold water for 10-12 hours, while changing the water once or twice.

Then pour over the rhubarb pieces with boiling water or blanch them a little in boiling water for 1-1.5 minutes, then let the water drain (you can skip this step if you wish).
We put the prepared pieces of rhubarb in sterilized jars at the rate of 1 / 4-1 / 3 of the total volume. Next, we choose in what way we will cook compote - with sterilization or in a faster way - without sterilization .

1. Rhubarb compote recipe for winter with sterilization.

Cooking syrup - pour sugar into a container with water and let the water boil a little. We determine the sweetness of the syrup according to personal tastes, it may be required for 1 liter of water from 100 g to 1 kg. It will be possible to prepare various drinks from the saturated syrup in winter, and the compote of low concentration can be consumed without diluting, and tender pieces of rhubarb from the compote are quite suitable for sweet pastries.

Pour the pre-packaged rhubarb pieces with hot syrup. To improve the aroma, you can add cinnamon, cloves, vanillin. Then we set to sterilize: half-liter cans for 10-15 minutes, liter cans - 20-25 minutes, two- and three-liter for 30-40 minutes.

At the end of sterilization, we roll up the jars with lids, turn them over. We put it chilled for storage in a cool place.

2. Recipe for rhubarb compote for the winter without sterilization.

This method of preparing compote for the winter without sterilization is good because it allows you to save more vitamins and nutrients and make it simple and very quick.

In a separate saucepan, boil water for the first pour. Then pour boiling water into jars prepared with rhubarb (previously described) and leave for 1–1.5 hours. After the water has cooled down and infused, pour into a saucepan and add sugar.

Cooking sugar syrup. For 1 liter of water we take 200 - 400 gr. Sahara. To improve the aroma, you can add cinnamon, cloves, vanillin or a lemon wedge, because lemon tends to enhance the taste of foods.

When the syrup boils, pour it back into the rhubarb jars with boiling water and immediately twist or roll up the prepared lids. We wrap it up. Let cool and store in a cool place.

Delicious rhubarb compote is ready for the winter! You can still make tasty and healthy preparations from rhubarb for the winter.

Rhubarb has long been used in cooking. Jam, desserts and compotes are made from the petioles. Rhubarb leaves are considered poisonous.

Rhubarb contains many vitamins and nutrients, and it is also beneficial for people with exhaustion. Often the plant cannot be eaten, since it contains a lot of oxalic acid. Sorrel, berries, oranges and fruits are added to rhubarb compote recipes. How to make compote and how much to cook - read the article.

Rhubarb compote

The drink is prepared for the winter. It turns out slightly sour and is prepared from young stems.

Ingredients:

• 700 g rhubarb;
• litere of water;
• hibiscus - 1 tsp;
• vanillin - on the tip of a knife;
• 260 g of sugar.

Preparation:

1. Pour sugar and hibiscus petals into boiling water, stir.
2. When the petals are boiled and the sugar dissolves, add the vanillin and leave to cool.
3. Rinse the petioles and peel them, cut into 3 cm long cubes.
4. Cover with water and let the petioles sit for five minutes, then change the water and let sit for 5 minutes.
5. Sterilize jar lids.
6. Place the rhubarb in the jars, strain the syrup and pour over the jars to the top.
7. Twist the jars of prepared rhubarb compote and place the compote to sterilize in a large saucepan.

Store the finished compote in the cellar. You will get 5-6 cans in total.

This is a fragrant vitamin compote. Increase the amount of sugar if desired.

Ingredients:

• 400 g rhubarb;
• 2 p. water;
• half stack Sahara;
• orange.

Preparation:

1. Peel the rhubarb and cut lengthwise and then into 2 cm long sticks.
2. Wash the orange and cut into thin slices with the peel, remove the seeds.
3. Put water on high heat and add sugar, when dissolved, put rhubarb with orange.
4. Close the lid and cook the rhubarb compote after boiling for seven minutes.
5. Remove the compote from heat and leave for 15 minutes.
6. Strain the orange compote and cool.

After boiling the compote, you can add ¼ tsp. citric acid, if you want the compote to become more acidic.

Ingredients:

• 2 liters of water;
• 200 g rhubarb;
• 1/2 cup strawberries
• 5 slices of orange;
• 1/2 stack. Sahara.

Preparation:

1. Wash the stems and peel, cut into cubes.
2. Thinly cut the orange with the peel into slices, wash and peel the strawberries from the stalk.
3. Put rhubarb, orange and strawberries in boiling water, add sugar after a few minutes and stir.
4. Boil the compote for 3 minutes and strain.

If you add honey instead of sugar, you need to do this when the drink cools down a little so that the beneficial properties of honey do not disappear.

Ingredients:

• 300 gr. rhubarb;
• 200 gr. apples;
• 45 gr. honey;
• 45 ml. lemon juice;
• 1200 ml. water.

Preparation:

1. Add honey and juice to the water, mix. Put on fire and bring to a boil.
2. Chop the peeled rhubarb, place in boiling water and cook for 5 minutes.
3. Cut the apples into slices and add to the compote. Cook for 10 minutes.

Rhubarb and apple compote can be poured into jars and rolled up for the winter.

Rhubarb is a unique product from which you can cook a very tasty and healthy compote. Recipes for delicious drinks and methods of making compote are listed in this article.

Not everyone knows such a plant product as rhubarbb. Those who grow it actively make a variety of compotes and preserves from it... Moreover, this is a real delicacy with a huge supply of useful vitamins and minerals!

Important: Interestingly, only the stem of the plant should be used for food. Rhubarb leaves are considered poisonous.

Compote made from rhubarb can be safely called dietary, so the product itself is low-calorie and has only 100 grams 16 calories. If you count the calories of compote, then depending on the amount of sugar, it contains from 40 to 70 kcal per 100 ml.

Stem part of a plant intended for human consumption

Unique useful properties of rhubarb compote:

• The rich vitamin reserve of rhubarb is capable of normalize temperature a person if it is increased.
• Is able to weaken and fight even the most severe constipation, improve bowel function. The laxative effect of rhubarb is very mild and does not cause discomfort.
• In addition to normalizing the stool, as well improves the work of the stomach and the entire digestive system.
• Another property of this compote is have antimicrobial effect... Therefore, rhubarb is able to effectively fight seasonal colds and viruses.
• Rhubarb compote is capable of normalize the work of many internal organs: liver, gallbladder. Compote has a mild choleretic effect.

Frequently consuming rhubarb compote, a person can drink to himself that he will develop powerful immunity.

Plant stems are great for making drinks

Rhubarb compote harm:

• The harm that rhubarb can bring to a person is based on individual intolerance to the product, as well as a possible allergic reaction.
• Be careful to use compote for women who are pregnant, as well as during the feeding period. You can drink compote, but in small portions and not often.
• Carefully drink rhubarb compote and diabetics... It is necessary to estimate in advance its saturation with sugar, only then make a decision: to use it or not.

Video: "Proper cultivation and use of rhubarb in cooking"

Can rhubarb compote while breastfeeding?

The diet of a nursing mother is quite strict. On the one hand, she needs to drink plenty of fluids, and on the other hand, she needs to avoid a huge amount of foods that can cause allergies.

Rhubarb compote can become a godsend for a nursing mother, because he is capable not only quench thirst. Compote "gives" to the female body a huge supply of useful trace elementsnecessary for her and the child.

The only precaution is examine your susceptibility to rhubarb... Most often, it does not cause any negative reactions. Only in some cases is allergy present.

You can cook compote during lactation from rhubarb, adding apples and dried fruits. Such a compote will become about a great mild laxative, which is very important after the birth of a child. In addition, it will increase the flow of milk, make it saturated with vitamins - it is very beneficial for the child.

Start your "acquaintance" with compote with small portions. If you do not find itching, stomach cramps, feeling unwell, nausea - feel free to cook compote and use it during breastfeeding.

Compote is allowed for consumption during lactation

Rhubarb compote for children, at what age?

Rhubarb is a plant component. That is why it should be gently give to a small child... The best time to "get acquainted" with such a compote at the stage ten months of age. At this time, the baby begins his first feeding and compote cannot cause any negative reaction in him.

Giving rhubarb compote is necessary small portions once a day and carefully monitor the well-being of the child. "First" compote shouldn't be too concentrated, it is best to dilute it with clean water one to one. Such a drink will saturate the child's body with useful trace elements, improve digestion and improve stool.

Rhubarb compote for children

How to cook a delicious rhubarb compote for children, one year old child?

From the age of one, a child can safely be given such a drink. You can cook it with other fruits and dried fruits. So the taste will be more intense, and supply of vitamins richer.

Rhubarb compote recipe for kids:

You will need:

• Several stalks of rhubarb - 3, 4 pieces (washed, with leaves removed)
• Sugar - adjust to taste (someone loves sweet, someone does not)
• Water - (clean, baby) one liter

Preparation:

• Each stalk of rhubarb follows be sure to clear from the skin
• The stems are cut into small pieces one or two centimeters in size
• Chopped pieces follow to fill with waterand let them stand in the water for fifteen minutes
• Boil a liter of water and dissolve the required amount of sugar in it
• Soaked rhubarb must be thrown into boiling water.
• Boil drink follows fifteen minutes over low heat
• The compote needs to be cooled and then you can give the child

Making a rhubarb baby drink

Rhubarb and apple compote: recipe

You will need:

• Rhubarb - several petioles (approximately 200 grams)
• Apple - 2 pieces (sour or sweet and sour)
• Sugar - to taste (from 50 grams to 100 grams)
• Water - one litre
• Cinnamon - a pinch of powder
• Carnation - one or two sticks (spice)

Preparation:

• Rhubarb stalks should be washed, peeled, removed
• Rhubarb cut into cubes about two centimeters
• Chopped rhubarb should be poured with a little water and allowed to "stand" for fifteen minutes
• Bring the water to a boil
• The apple is washed and peeled from the seed pod
• The apple is cut into large pieces
• Sugar and spices dissolve in boiling water
• Throw an apple and soaked rhubarb into boiling water
• Reduce heat and cook compote for twenty minutes
• After cooking, turn off the heat and let the drink brew

A delicious combination of ingredients for a homemade drink

Rhubarb and currant compote: recipe

Currant perfectly complements rhubarb, making the taste of compote more intense and "bright". In such a compote, as a rule, a lot of sugar is addedso that it is not overly sour.

You will need:

• Rhubarb - stems (approximately 300 g)
• Currant - 250 g
• Water - 2.5 or 3 liters (the less water, the richer the taste)
• Sugar - 150 g
• Mint leaf

Preparation:

• Rhubarb stalks should be washed, peeled, leaves removed
• Sugar dissolves in water.
• A glass of washed berries and soaked rhubarb are poured into boiling water.
• The drink should be boiled for twenty-five minutes over moderate heat and only then cover with a lid for infusion. In order to diversify or improve the taste, you can add a couple of fresh mint leaves.

You can use red or black currants for cooking.

Rhubarb and raspberry compote: recipe

Raspberries makes rhubarb compote sweeter and "brighter" in taste. Such compote will become a delicious drink with a huge supply of useful trace elements, especially in winter.

You will need:

• Rhubarb - stems (approximately 300 grams)
• Raspberries - 300 g (sweet, ripe)
• Water - two or three liters (depending on the preferred saturation)
• Sugar - 100 g (adjust yourself)

Preparation:

• Rhubarb cut into cubes of about two centimeters.
• Chopped rhubarb should be poured with a little water and given "Stand" for fifteen minutes.
• During the infusion of rhubarb, water should be boiled
• Sugar dissolves in water.
• A glass of washed raspberries and chopped soaked rhubarb are poured into boiling water.
• Cook the compote for ten minutes over moderate heat. Raspberries quickly "let the juice" and make the compote bright, rich and tasty.

Raspberries are a great addition to rhubarb drinks

Rhubarb compote with orange: recipe

Orange compote with rhubarb will become a delicious exotic drink at any time of the year. It can be drunk immediately, or can be preserved for the winter.

You will need:

• Rhubarb - plant stems (half a kilo - 500 grams)
• Orange - 1 piece (large sweet citrus)
• Raisins - 100-150 g (sweet, raisins)
• Sugar - 100 g
• Water - no more than three liters

Preparation:

• Rhubarb cut into cubes of about two centimeters.
• Chopped rhubarb should be poured with a small amount of water and allowed to "stand" for fifteen minutes.
• During the infusion of rhubarb, water should be boiled.
• Sugar dissolves in water.
• The orange should be washed and cut into slices along with the peel. Orange zest will also give the compote a pleasant rich taste.
• Add orange, soaked rhubarb and raisins to boiling water. Boil the compote for twenty minutes over moderate heat under a closed lid.
• After that, you should get the orange out of the compote (so that the crust does not give a lot of bitterness), squeeze and leave the compote until infused.

Orange flavor will decorate with rhubarb compote

Rhubarb compote in a slow cooker: recipe

You will need:

• Rhubarb - stems ( 700 g)
• Lemon - 1 piece (half of the fruit)
• Water - 3 liters
• Sugar - a glass with a slide ( 250 g)

Preparation:

• Rhubarb is peeled and filled with water to soak for half an hour.
• Soaked rhubarb is poured with water in a slow cooker
• Half a lemon is squeezed out, if desired, you can add zest (you should not keep it for a long time so that the compote does not taste bitter).
• The ingredients are covered with sugar and filled with water
• In a slow cooker, you should turn on the "cooking," soup "or" baking "mode for forty minutes.
• After that, switch to the "extinguishing" or "heating" mode for one hour (it all depends on the power of the multicooker).

Cooking in a slow cooker

Rhubarb compote with mint: recipe

Mint will "give" freshness to the rhubarb compote and complement its taste.

You will need:

• Rhubarb - stems, 400 gram
• Mint - 50 grams fresh leaves
• Sugar - 150 grams
• Lemon juice - one or two spoons
• Water - three liters

Preparation:

• Rhubarb stalks should be washed, leaves removed, peeled.
• Rhubarb cut into cubes of about two centimeters.
• Chopped rhubarb should be poured with water and allowed to "stand" During the infusion, boil water, dissolve sugar in it and pour lemon juice.
• Add all ingredients to the water.
• The drink should be brewed for about ten minutes.
• Then add fresh mint leaves and cook for another five minutes.
• The drink should be infused for another ten minutes under the lid.

Mint will "refresh" the compote

Rhubarb compote with lemon: recipe

You will need:

• Rhubarb - stems, 500 g
• Lemon - 1 piece (little)
• Sugar - glass ( 200 g)
• Water - three liters, no more

Preparation:

• Rhubarb stalks should be washed, leaves removed, peeled.
• Rhubarb cut into cubes of about two centimeters.
• Chopped rhubarb should be poured with a small amount of water and allowed to "stand" for fifteen minutes.
• During the infusion of rhubarb, boil water, dissolve sugar in it.
• The lemon should be cut into wedges.
• Throw soaked rhubarb and lemon wedges into boiling water.
• Cook the compote over moderate heat for fifteen minutes, let it brew for another fifteen minutes before use. After insisting, take out the lemon.

Lemon is one of the best additions to rhubarb drink

Rhubarb and cherry compote: recipe

You will need:

• Rhubarb - stems (approximately 400 g)
• Cherries - 300 g
• Water - 3 liters (cleaned)
• Sugar - 150 g (adjust yourself)

Preparation:

• Rhubarb stalks should be washed, leaves removed, peeled.
• Rhubarb cut into cubes of about two centimeters.
• Chopped rhubarb should be poured with a small amount of water and allowed to "stand" for fifteen minutes.
• During the infusion of rhubarb, boil water and dissolve sugar.
• Washed berries and rhubarb are poured into boiling water.
• Boil the compote for half an hour over moderate heat, cool the compote and let it brew for another twenty minutes.

The drink can be brewed with both fresh and frozen cherries

Rhubarb compote with ginger: recipe

Rhubarb and ginger compote - a real vitamin remedy. It is able to saturate the body with essential trace elements, normalize the digestive process, reduce appetite and fight overeating.

You will need:

• Rhubarb - stems 500 grams
• Ginger - root 50 grams
• Lemon - 1 piece (little)
• Sugar - 200 grams (adjust the amount to taste)
• Water - three liters

Preparation:

• Rhubarb is cleaned, chopped and infused in water.
• The ginger root is peeled and cut into pieces.
• The water is boiled, sugar dissolves in it.
• The ingredients go to boiling water: rhubarb, ginger, lemon sliced.
• Boil the compote for half an hour over low heat.
• After boiling, the compote should be filtered or the ingredients removed with a slotted spoon so that they do not give bitterness.

Ginger will give spiciness and freshness to the drink

Strawberry and rhubarb compote: recipe

You will need:

• Rhubarb - stems (approximately 500 grams)
• Strawberries - 300 grams
• Water - 3 liters (refined)
• Sugar - 100 grams (adjust to taste)

Preparation:

• Rhubarb stalks should be washed, leaves removed and peeled.
• Rhubarb cut into cubes of about two centimeters.
• Chopped rhubarb should be poured with a small amount of water and allowed to "stand" for fifteen minutes.
• Boil water, dissolve sugar in it.
• Wash the strawberries, put them in boiling water along with the rhubarb.
• Cook the compote for twenty minutes over moderate heat.
• Then turn off the heat and cover with a lid for infusion for half an hour. Remove the ingredients from the compote before use.

Strawberries will improve the taste and give a beautiful bright color to the compote

Video: "How to make rhubarb compote?"

Rhubarb compote was prepared in ancient times. This healing and fortified drink was invented by Chinese culinary masters. It quenches thirst, improves digestion and increases appetite. We will talk about how to make a wonderful drink in this article.

A bit of history

Rhubarb ("excellent yellow root") was brought to Russia by N. M. Przhevalsky after returning from another expedition. The famous geographer, better known to his compatriots for the horse named after him, found rhubarb (rhubarb) in China at the end of the 19th century. In Russia, the vegetable has taken root well. They began to procure it in such quantities that royal mirrors were purchased for the Hermitage with the proceeds from the export of rhubarb to Northern Italy.

Nowadays

Currently, rhubarb compote is gaining more and more popularity among Russians. This is not surprising. The drink from this plant comes out fragrant, sweet and sour, rivaling in vitamin saturation with apple. It is of great importance for thrifty owners that you can use rhubarb without fear for the figure at all. Prepared in any way, this vegetable contains only 16 kilocalories per 100 grams. In addition, many medicinal properties are attributed to the miracle plant. It enhances immunity, improves skin regeneration, prevents the development of strokes and heart attacks, and significantly reduces the risk of pneumonia. Information on how to make rhubarb compote will be outlined below. However, first you should get acquainted with the storage rules for this unusual product.

The subtleties of cooking

Before cooking rhubarb compote, you need to select the freshest and youngest plant stems for it. Better if they are saturated red. Faded and limp stalks can spoil the taste of the drink. In addition, the benefits of such a dish will be minimal - all the healing substances and vitamins in such a plant are most likely absent. Fresh rhubarb cuttings can only be kept in the refrigerator for two days. If you put the plant in the freezer, then its shelf life will be significantly longer. Rhubarb is known to have a sour taste. Therefore, the amount of sweetener in the beverage can be adjusted as desired. You can put honey instead of sugar in rhubarb compote. This will make it even sweeter.

The classic recipe for rhubarb compote

1. Young and juicy petioles of a red plant (they contain more sugar) must be thoroughly washed, cut into neat pieces 2-3 centimeters long and left to soak in cold water for 12 hours. During this period, the fluid must be changed two or three times.
2. Then the rhubarb pieces should be blanched for 30-40 seconds in boiling water. If necessary, the processing time can be increased to 1-1.5 minutes.
3. Now the plant needs to be quickly moved into cold water, cooled, tightly spread out in pre-sterilized jars.
4. After that, sugar syrup should be prepared. It should be 30-50% concentration, that is, from 1.5 to 3 glasses of sugar must be dissolved in one liter of water. More sweetness should be added to compotes for long storage so that the drink does not ferment like wine. To prepare the syrup, fill the enamel pan with water, add sugar to it, bring the resulting solution to a boil and keep on low heat for 10-15 minutes. Further, the sweet liquid should be thoroughly filtered and allowed to boil again over low heat.
5. After that, the jars with the rhubarb laid in them must be poured on top with hot sugar solution. One half-liter jar can hold 300 grams of petioles and 200-250 grams of filling.
6. When preparing compote from rhubarb for the winter, remember that the plant cannot be boiled for a long time. Under the influence of heat treatment, oxalic acid begins to form in the petioles. This substance can harm the human body. In addition, rhubarb instantly boils, which makes the drink much less attractive and pleasant to the taste.
7. Next, the jars filled to the very brim should be placed in a saucepan with warm water, covered with lids and placed on the stove for sterilization. Half-liter containers at a temperature of 100 degrees should be processed for 15 minutes, liter containers - 20-25 minutes.
8. Then the sterilized jars with compote must be sealed, turned upside down with lids, wrapped and cooled.

Now you know how to prepare rhubarb compote for the winter. Your household will surely appreciate the aroma and taste of this wonderful drink.

Rhubarb and raisin compote recipe. Ingredients

You don't need any special delicacies to cook rhubarb compote. The recipe for the drink involves the use of the following products:

• rhubarb stalks - 500 grams;
• sugar - 5-6 tablespoons;
• raisins - 1/2 cup;
• zest of half a lemon;
• water - 1.5-2 liters.

Method of preparing compote from rhubarb and raisins

1. First, you need to cut off the leaves from the stems of the rhubarb, leaving only the thick lower petioles of pink color. The top skin should be removed from them.
2. Then you should cut the petioles into pieces 2-3 centimeters long.
3. After that, add granulated sugar to boiling water and cook the resulting solution over low heat for about five minutes.
4. Now put raisins and rhubarb pieces in the sugar syrup and boil the drink for about 7 minutes.
5. Next, the rhubarb compote must be removed from the heat, add lemon zest, chopped into strips, to it.
6. Then the dishes with the drink must be covered with a lid and left to cool completely.
7. If necessary, the rhubarb compote can be drained. It is served as a refreshing drink in large glasses with ice cubes. It turns out very tasty.

Apple and rhubarb compote. Ingredients

Together with apples, you can cook a wonderful rhubarb compote. The recipe for this drink contains the following ingredients:

• rhubarb - 400 grams;
• apple - 1 piece;
• sugar - 3-4 tablespoons;
• fresh mint - 1 sprig;
• cinnamon - 1 stick.

Rhubarb and apple compote. Cooking method

1. First, pour 2.5-3 liters of water into a large saucepan and bring it to a boil.
2. After that, the rhubarb stalks must be washed, peeled and cut into pieces 3-4 centimeters long.
3. Then you need to wash one sour apple and cut it into medium-sized slices. In this case, the seed capsule and stalk should be removed.
4. Now the cinnamon must be placed in a container of boiling water and cooked for five minutes.
5. Then add rhubarb, apples, sugar and a sprig of fresh mint to the same saucepan.
6. Then, when the liquid in the dishes boils again, you need to remove the cinnamon stick from the compote and discard.
7. After that, the pot with the drink must be removed from the stove and covered with a lid. Compote should be infused in it for 8-10 hours.

This article outlined several ways on how to make rhubarb compote. The classic recipe can be diversified by adding not only apples to the drink, but also strawberries, red currants, lemon, orange, fresh mint and even hibiscus (Sudanese rose). Feel free to experiment. Bon Appetit!

Compote made from rhubarb has an original refreshing taste and, thanks to its main component, has many useful properties.

Rhubarb compote: benefits and harms

For a long time, rhubarb was grown mainly for medicinal purposes, as it stimulates the intestines - it is an excellent laxative. It contains vitamins A, B1, B2, C, PP, as well as calcium, iron, phosphorus, magnesium, citric, succinic, acetic and malic acids. The high potassium content helps to improve blood circulation.

Rhubarb contains oxalic acid. As in sorrel, it accumulates in the plant as it grows. When boiling rhubarb, it is destroyed. Therefore, it is not recommended to eat this plant in its raw form.

It is worth limiting the use of rhubarb to the elderly and those who have problems with the gastrointestinal tract.

Rhubarb is used to make compotes, jelly, jam, and jam. They make juices, kvass, mashed potatoes, pie fillings. Sauces, caviar and porridge are prepared.

Rhubarb grown in the garden has a pleasant fruity aroma.

The subtleties of cooking

• The peculiarity of rhubarb is that only petioles are eaten, and the leaves are thrown away.
• Young petioles have tender flesh. Therefore, the skin can be left on. In an adult rhubarb, the surface of the petioles is hard and coarse. The skin of such a plant must be removed, and the petioles themselves are washed. They are now ready for further use.
• Compote is boiled both from rhubarb alone and in combination with other berries and fruits. Also add cinnamon, cloves, mint to the drink.
• In the compote, which is rolled up for the winter, they put more sugar so that it does not turn sour and the lids do not swell.

Rhubarb compote: a classic recipe

Ingredients (output 1.5 l):

• rhubarb stalks - 300 g;
• water - 1-1.5 l;
• sugar - 100 g

Cooking method:

• Trim the leaves of the rhubarb stalks. Remove the skin if necessary. Wash under cold running water. Cut the petioles into small pieces.
• Dip in a pot of boiling water. Cook over low heat in a sealed container for 15-20 minutes.
• Remove from stove. Insist under the lid for another half hour.
• Strain the broth through cheesecloth or sieve into another saucepan.
• Add sugar. Bring to a boil.
• Refrigerate.

Rhubarb compote with lemon zest

Ingredients (yield - 2 l):

• rhubarb stalks - 400 g;
• sugar - 100 g;
• water - 1.5 l;
• lemon zest;
• raisins - a handful.

Cooking method

• Remove the leaves from the rhubarb stalks. Peel off the skin. Wash in cold water.
• Cut into pieces 2-3 cm long.
• Pour water into a saucepan, bring to a boil. Add sugar and wait until it dissolves.
• Sort out the raisins, remove the branches, rinse.
• Add rhubarb, raisins and simmer for 10-15 minutes.
• Remove from stove. Add zest from half a lemon. Cover the pot with a lid. Let the compote brew for 20-30 minutes.
• Strain. Serve chilled.

Recipe for the occasion::

Rhubarb and pumpkin compote

Ingredients (yield - 1.3 l):

• rhubarb stalks - 200 g;
• pumpkin - 200 g;
• water - 1 l;
• sugar - 50 g;
• cinnamon - 1 tsp;
• zest of one lemon;
• zest of one orange.

Cooking method

• Cut the skin off the pumpkin. Cut the pulp into small cubes.
• Trim the leaves of young petioles. Peel off the skin. Cut into slices 2-3 cm long.
• Grate the zest of one lemon and one orange with a grater.
• Pour hot water into a saucepan. Add sugar, cinnamon and zest. Bring to a boil and cook for 1-2 minutes.
• Add chopped rhubarb. After 10 minutes, add the pumpkin. Cook over low heat for no more than a minute. With prolonged heat treatment, the pieces of pumpkin will creep and lose their shape.
• Remove the saucepan from the heat and leave to infuse for about half an hour under the lid.
• Cool it down.
• Put boiled vegetables into a glass and pour over with liquid.

Rhubarb compote with apples

Ingredients (yield - 4.5 l):

• water - 4 l;
• apples - 2 pcs.;
• rhubarb stalks - 300 g;
• sugar - 200 g

Cooking method

• Trim the leaves of the rhubarb stalks. If the stems are hard, peel them off. Rinse with cold water. Cut into slices 2-3 cm long.
• Wash the apples, cut in half, remove the core. Cut into slices.
• Pour water into a saucepan, bring to a boil. Dip apples and rhubarb. Add sugar. Cook for 5 minutes.
• Remove from stove. Leave covered for half an hour. Then cool it down.

Rhubarb compote with lemon

Ingredients (yield - 5 l):

• rhubarb stalks - 1 kg;
• sugar - 1 tbsp.;
• water - 4 l;
• lemon - 1 pc.

Cooking method

• Trim the leaves of the rhubarb stalks.
• Rinse the stems with cold water. Peel off the top skin. Cut the rhubarb into cubes.
• Pour water into a saucepan, bring to a boil. Add sugar and wait until it is completely dissolved.
• Add rhubarb. Make the fire smaller. Simmer for 10 minutes on a low boil.
• Wash the lemon, cut into slices. Put in compote and cook for another 5 minutes.
• Remove the pot from the stove. Leave the drink under the lid for 1-2 hours.
• Strain through cheesecloth or sieve. Pour into a jug.

Rhubarb compote with cherries for the winter

Ingredients (yield 3 l):

• rhubarb stalks - 300 g;
• cherry - 300 g;
• sugar - 400 g;
• water - 3 l.

Cooking method

• Remove the twigs from the cherries. Rinse the berries well.
• Peel the rhubarb stalks without leaves, wash under running cold water. Cut into cubes.
• Pour water into a saucepan, put sugar and boil until it is completely dissolved.
• Arrange the berries and chopped rhubarb in half-liter jars. Pour in boiling syrup. Do not top up to the edge of 1.5 cm. Cover with lids.
• Place in a container of water. It should reach the shoulders of the can. Pasteurize at low boil for 30 minutes.
• Roll up. Turn the jars upside down. Wrap with a blanket and leave in this position until it cools completely.

Rhubarb compote with fresh basil for the winter

Ingredients (yield 2 l):

• rhubarb stalks - 400 g;
• sugar - 200 g;
• water - 2 l;
• basil leaves - 2 pcs.

Cooking method

• Sterilize two liter jars.
• Process the rhubarb stalks, cut into pieces.
• Place in jars. Pour boiling water over, cover with clean tin lids and leave for 15 minutes.
• Drain the water. Pour sugar into jars, put basil leaves each. Pour boiling water up to the very neck. Roll up immediately.
• Flip the cans upside down. Cover with a warm cloth and leave to cool completely.

Note: you can use syrup in the second pour. To do this, put sugar in a pot of boiling water. Boil until it is completely dissolved. Drain the first water from the rhubarb cans. Fill immediately with boiling syrup. Roll up. Refrigerate by turning the cans upside down.

It is not necessary to stick to the amount of sugar indicated in the recipes. You can decrease or increase it, focusing on your taste. But for the winter, rhubarb compote is made sweeter so that it does not ferment.

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