Compote from rhubarb

Compote from rhubarb

For a long time, rhubarb was grown mainly for medicinal purposes, as it stimulates the bowels - 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 content of potassium helps to improve blood circulation.

Rhubarb contains oxalic acid. As in sorrel, it accumulates in the plant with its growth. When boiling rhubarb, it is destroyed. Therefore, in the raw state, this plant is not recommended to be eaten.

It is necessary to limit the use of rhubarb for older people and those who have problems with the gastrointestinal tract.

From rhubarb boiled stewed fruit, jelly, jam, jam. Make juices, kvass, mashed potatoes, fillings for pies. Prepare sauces, caviar and porridge.

Rhubarb grown in the garden has a pleasant fruity aroma.


  • A peculiarity of rhubarb is that only petioles are eaten, and leaves are thrown away.
  • The young stalks have tender flesh. Therefore, the skin can not be removed. In adult rhubarb, the surface of the stem is hard, coarsened. The skin of such a plant is necessarily removed, and the petioles themselves washed. Now they are ready for further use.
  • Compote is boiled both from one rhubarb, and in combination with other berries and fruits. Also cinnamon, cloves, mint are added to the drink.
  • In the compote that is rolled up for the winter, they put more sugar so that it does not turn sour and the lids do not bulge.

Compote from rhubarb

Ingredients (yield 1, 5):

  • rhubarb stalks - 300 g;
  • water - 1-1, 5 l;
  • sugar - 100 g.

Method of preparation:

  • Cut the leaves of the stalks of rhubarb. If necessary, remove the skin. Wash under running cold water. Cut the stalks into small pieces.
  • Dip in a pot of boiling water. Cook on low heat in a sealed container for 15-20 minutes.
  • Remove from heat. Insist on the cover for another half an hour.
  • Strain the decoction through gauze or strainer into another pan.
  • Put the sugar. Bring to a boil.
  • Cool.

Compote from rhubarb with lemon zest

Ingredients (yield - 2 l):

  • rhubarb stalks - 400 g;
  • sugar - 100 g;
  • water - 1, 5 l;
  • lemon peel;
  • raisins - handful.

Method of preparation

  • Remove the leaves from the stalks of rhubarb. Remove the skin. Wash in cold water.
  • Cut into pieces 2-3 cm long.
  • Pour water into a saucepan, bring to a boil. Put the sugar and wait for it to dissolve.
  • Raise the raisins, remove the twigs, rinse.
  • Put the rhubarb, raisins and boil for 10-15 minutes with a weak boil.
  • Remove from heat. Add the zest from half a lemon. Cover the pan with a lid. Let the compote stand for 20-30 minutes.
  • Strain. Serve chilled.

Compote from rhubarb and pumpkin

Ingredients (yield - 1, 3 l):

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

Method of preparation

  • Cut off the peel of the pumpkin. Cut the flesh into small cubes.
  • For young stalks, trim the leaves. Remove the skin. Cut into pieces 2-3 cm long.
  • Rub with lemon zest of one lemon and one orange.
  • Pour hot water into the pan. Put the sugar, cinnamon and zest. Bring to a boil and cook for 1-2 minutes.
  • Add chopped rhubarb. After 10 minutes, put the pumpkin. Cook on low heat for no more than a minute. With prolonged heat treatment, pumpkin slices will spread and lose their shape.
  • Remove the saucepan from the heat and leave it to stand for about half an hour under the lid.
  • Cool.
  • Put boiled vegetables in a glass and fill with liquid.

Compote from rhubarb with apples

Ingredients (yield - 4, 5 l):

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

Method of preparation

  • Cut the leaves of the stalks of rhubarb. If the surface of the stems is hard, remove the peel. Wash with cold water. Cut into pieces 2-3 cm long.
  • Wash apples, cut them in half, remove the core. Cut into slices.
  • Pour water into a saucepan, bring to a boil. Dip apples and rhubarb. Put the sugar. Boil 5 minutes.
  • Remove from heat. Leave it under the lid for half an hour. Then cool.

Compote from rhubarb with lemon

Ingredients (yield - 5 l):

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

Method of preparation

  • Cut the leaves of the stalks of rhubarb.
  • Rinse stems with cold water. Remove the upper skin. Cut the rhubarb into cubes.
  • Pour water into a saucepan, bring to a boil. Put the sugar and wait until it is completely dissolved.
  • Add rhubarb. Make the fire smaller. Boil gently for 10 minutes.
  • Wash lemon, cut into slices. Put in compote and cook for another 5 minutes.
  • Remove the pan from the stove. Under the lid insist drink 1-2 hours.
  • Strain through gauze or strainer. Pour into a jug.

Compote from rhubarb with sweet cherry for the winter

Ingredients for three liter containers:

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

Method of preparation

  • At the cherry, remove the branches. Rinse the berries well.
  • Peel the rhubarb stalks without leaves, wash them under running cold water. Cut into cubes.
  • Pour water into a saucepan, add sugar and boil until it is completely dissolved.
  • In half-liter jars spread out the berries and chopped rhubarb. Pour boiling syrup. Do not top up to the edge of 1, 5 cm. Cover with covers.
  • Put in a container with water. It should reach the hangers banks. Pasteurize at low boil for 30 minutes.
  • Roll up. Turn the jars upside down. Wrap a blanket and leave in this position until cool.

Compote from rhubarb with fresh basil for the winter

Ingredients for two liter jars:

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

Method of preparation

  • Sterilize two liter jars.
  • Process the rhubarb petioles, cut into pieces.
  • Spread over the banks. Fill with boiling water, cover with clean tin lids and leave for 15 minutes.
  • Water drain. Pour sugar into jars, put basil leaves on it. Fill with boiling water right up to the neck. Immediately roll up.
  • Turn the cans upside down. Cover with warm cloth and leave to cool.

Note: it is possible to use syrup in the second pouring. To do this, in a pot of boiling water, add sugar. Boil until it is completely dissolved. Drain the rhubarb first water. Immediately pour boiling syrup. Roll up. Cool, turning the jars upside down.

Mistress of the note

Following the above recommendations, you can boil the rhubarb compote by adding other berries or fruits.

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

Comments (0)
Popular articles