Compote from rhubarb - the best recipes. How to properly and deliciously prepare compote of rhubarb.

Compote from rhubarb - the best recipes. How to properly and deliciously prepare compote of rhubarb.

Compote from rhubarb - general principles of preparation

We are accustomed to the green rhubarb growing in our gardens. Few people know that this plant is rich in vitamins and minerals, helps the harmonious work of the body. Especially beneficial effect of rhubarb on the work of the stomach, facilitating the process of digestion. What can be prepared from this product? Add it to vegetable and fruit salads, make jam or cook rhubarb compote. If you do not add sugar to the compote, you can use the drink as part of the diet. Rhubarb, if you drink it with compote on an empty stomach, can accelerate metabolic processes.

With sugar, rhubarb compote is able to improve the appetite, and is very loved by children. This drink itself is a very tasty drink for children and adults instead of soda or fruit juice.

Compote from rhubarb - preparation of products and dishes

How to cook compote from rhubarb? To make a drink, you don’t need the whole plant. Separate the leaf and leave only rosy thick stalks, which need to be thoroughly washed from the ground.

With what to cook rhubarb compote, what foods are combined with this plant? Citrus fruits, raisins, all the berries from the garden and some fruits will be perfectly combined with rhubarb in compote.

Recipes for rhubarb compote:

Recipe 1: Compote from rhubarb

The recipe for this drink is very simple. You will need rhubarb petioles, and you can also use lemon peel to make rhubarb compote more fragrant.

Ingredients Required:

  • Rhubarb (petioles) - 400 grams
  • Lemon peel
  • Sugar to taste
  • Water for compote purified 3 liters

Preparation Method:

  1. The washed rhubarb petioles cut into cubes 2-3 cm long.
  2. Prepare lemon zest for compote.
  3. Pour water into a saucepan where you will be cooking compote, and let it boil.
  4. Dip rhubarb and sugar in boiling water and let them boil for about fifteen minutes. Three minutes until cooked, place lemon zest in a saucepan and cover with a lid.

Recipe 2: “Raisin-lemon” rhubarb compote

For this drink, it is better to use light-colored raisins to make rhubarb compote a smooth light color. You can also use lemon, if you want to strengthen the sour note in the compote.

Ingredients Required:

  • Raisin 300 grams
  • Rhubarb (scapes) 300 grams
  • Lemon (medium size) 1 piece
  • Sugar to taste
  • Water for compote mineral 3 liters

Preparation Method:

  1. Prepare the raisins by rinsing it several times under running water.
  2. The rhubarb petioles wash well off the ground, remove the hard fibers and cut the stems into small cubes.
  3. Wash the lemon and cut it into cubes with the peel.
  4. Pour water into a saucepan, where compote will boil, put on the fire, add sugar there.
  5. As soon as the water in the saucepan boils, put the raisins, rhubarb, lemon and cook for about 15 minutes under the lid. After this period of time, rhubarb compote will be ready.

Recipe 3: Compote from rhubarb with mandarin

This drink invigorates, tones and has a pleasant taste.

Ingredients Required:

  • Mandarins 3 pieces
  • Rhubarb (petioles) 400 grams
  • Sugar to taste
  • Water for compote purified 3 liters

Preparation Method:

  1. While the tangerines are intact, remove the zest from them, and then squeeze out the juice, lower the marc into a saucepan, where the compote will cook.
  2. Rhubarb petioles wash and cut into cubes.
  3. Wash mint and tear it into leaves.
  4. In a saucepan containing mandarin squeeze, pour in clean water and add sugar. Put the pot on the stove and bring the water to a boil.
  5. Dip rhubarb in water and boil it for about fifteen minutes. Three minutes before cooking, add mint and zest of tangerine to the pan.
  6. Strain the rhubarb compote through cheesecloth, cool and add tangerine juice.

Recipe 4: Compote from rhubarb with sweet cherry

A delicious summer drink is sure to please young children. For this compote of rhubarb, you can use any type of cherry, both white and black.

Ingredients Required:

  • Rhubarb (petiole) 300 grams
  • Sweet Cherries 300 grams
  • Water for compote purified 3 liters
  • Sugar to taste

Preparation Method:

  1. From the washed cherries, remove the bones.
  2. Renewal petioles cut into cubes.
  3. Put a pot of water for compote on the stove, add sugar to it. After the water boils, put rhubarb and cherry in the water, boil the compote for about ten to fifteen minutes.

Recipe 5: Compote from rhubarb with currants and apples

Another variation of rhubarb compote. The drink turns out delicious, fragrant, pleasing to the eye purple hue.

Ingredients Required:

  • Fresh apples 2 pieces
  • Currants 200 grams
  • Sugar to taste
  • Water for compote purified 3 liters
  • Rhubarb (scapes) 300 grams

Preparation Method:

  1. Wash the apples, peel and cut into cubes.
  2. Wash currants thoroughly.
  3. Cut the stalks of rhubarb into cubes.
  4. Put compote water into a saucepan, add sugar there, put it on a fire.
  5. As soon as the water boils, dip apples, currants and rhubarb into the pan. Boil compote for about fifteen minutes.

Compote from rhubarb - secrets and useful tips from the best chefs

  1. To make rhubarb compote even more useful, use honey instead of sugar. However, you need to put honey in a chilled drink, so as not to deprive the beekeeping product of useful properties.
  2. What else can you add to rhubarb compote to make it tastier? One of the secret ingredients is honeysuckle and elderberry. The combination of rhubarb and plum, rhubarb and raspberry will also be unusual. Of these fruits, you can not only make compote, but also make jam.
  3. Do not use compote for more than two days after preparation, and it should be stored in the refrigerator.
  4. Not all spices are suitable for rhubarb compote. Use a bit of cinnamon or cloves, if you want to give the drink an unusual flavor. However, these spices will be appropriate only if you do not add citrus to the compote.
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