In our region, most owners undeservedly regard the rhubarb as a weed, not giving him a chance to open up in any of his culinary creations. Meanwhile, sweet and sour stems serve as an excellent basis for many desserts, jams , syrups and even can be harvested for future use, for example, in compotes.
How to cook compote from rhubarb?
Ingredients:
- rhubarb stems - 360 g;
- lemon juice - 140 ml;
- granulated sugar - 320 g;
- water - 2.5 liters.
Preparation
In a saucepan, combine 2/3 of sugar with a couple of liters of water. Boil the sugar syrup and pour in it lemon juice. Cut the rhubarb stems and also place them in the saucepan, add the remaining sugar and water, and simmer them in a minimal heat until the rhubarb is softened. Beat the stems in a puree with a blender and add to the sugar syrup. Bring the mixture to a boil and cook for 5 minutes. Pour out compote on sterile jars and roll.
Compote of rhubarb for the winter without sterilization
Ingredients:
- rhubarb - 420 g;
- water 1.6 liters;
- granulated sugar - 65 g;
- Vanilla sugar - 5 g;
- cinnamon stick;
- lime juice - 25 ml.
Preparation
Boil the water. Cut the rhubarb arbitrarily and put on the bottom of clean jars. Pour the stems with boiling water and cover with a plastic lid with holes. After 20 minutes, pour the water into a saucepan and mix with sugar, vanilla and cinnamon. Bring the syrup to a boil, cook a couple of minutes and add lime juice. Again pour the syrup into the jars and quickly roll them down. Last beforehand, give a steep boiling water.
Compote of rhubarb with apples
Ingredients:
- rhubarb - 310 g;
- apples - 230 g;
- a handful of pomegranate seeds;
- honey - 45 ml;
- lemon juice - 45 ml;
- water - 1.2 liters.
Preparation
Mix the water with lemon juice and honey, taste the syrup on taste and if it is sweet for you, then put it on medium heat and bring to a boil. Heat the heat and put in a container of syrup pieces of rhubarb. Cook them for no more than 5 minutes, then send them apples and pomegranate seeds. The latter will give the drink not only a pleasant sourness, but also a rich color. Another 2 minutes, and the compote can be poured on sterile cans, rolled up and left for storage.
Compote of rhubarb with orange for the winter
We are ready to agree that the following recipe is difficult to attribute to a group of ordinary, but nothing prevents you prepare a couple of jars of this extravagant drink and supplement them with stocks of ordinary compote. Fragrant sprigs of rosemary and orange peel, combined with sour rhubarb stems, will be an ideal base for a warming winter drink.
Ingredients:
- rhubarb stalks - 220 g;
- orange - 1 piece;
- water 520 ml;
- granulated sugar - 210 g;
- a branch of rosemary;
- orange juice - 220 ml.
Preparation
In the water, pour the sugar and put a sprig of rosemary. Bring a simple syrup to a boil, add to it orange juice and a citrus peel. As soon as you hear the scent - pour the syrup pieces of rhubarb and orange slices into sterile jars and quickly roll.
Compote of rhubarb for the winter: a simple recipe
Ingredients:
- rhubarb stalks - 680 g;
- raspberry - 420 g;
- water - 2 l;
- lemon juice - 35 ml;
- a vanilla pod;
- granulated sugar - 340 g.
Preparation
At the bottom of a clean jar put pieces of rhubarb and berries. Pour the contents of the cans with boiling water, and after 10-15 minutes, drain the liquid into a pan. In the water, add sugar, lemon juice, vanilla pod and bring it to a boil. Burning sugar syrup immediately remove from heat and pour into cans. Cover the lids with boiling water and quickly roll them compote. Turn the jars over and cool them under the rug before storing.