The rhubarb compote is a healing, vitamin drink that will not only quench the thirst in summer, but also increase appetite, and also improve digestion.
How to cook compote from rhubarb?
Ingredients:
- rhubarb - 500 g;
- sugar - 6 tbsp. spoons;
- water - 2 l;
- light raisins - 0,5 items;
- lemon peel - to taste.
Preparation
So, take the rhubarb stalks and cut off all the leaves, leaving only thick pink petioles. Then gently clean off the upper dirty layer and cut the stem into cubes. In the boiling water pour out the sugar and cook for 5 minutes with a slight boil, stirring. Then add the pieces of rhubarb, throw the raisins and cook for another 5 minutes. After that, we remove the compote from the fire, add at will the grated lemon zest and cover the pan with a lid. We leave the compote to cool, and then we pour on the glasses and serve it to the table.
Compote of rhubarb with apples
Ingredients:
- rhubarb - 400 g;
- apples - 3 pieces;
- sugar - 150 g;
- fresh water - 1.2 liters;
- cloves - to taste.
Preparation
Cutlets are processed and cut into small strips. Apples are washed, processed and the core removed. In a pot of water we throw sugar, cloves, put on the smallest fire and bring to a boil. Then carefully put the apples, rhubarb and cook, stirring, 25 minutes. Finished compote of rhubarb for children removed from the plate and cooled.
Compote of rhubarb and strawberries
Ingredients:
- rhubarb - 400 g;
- Strawberry - 250 g;
- sugar - 500 g;
- honey flower - 3 tbsp. spoons;
- fresh water - 3 liters.
Preparation
Remove the stems from the leaves and cut them into cubes. Strawberry rinse and remove the stems. We boil the water, pour in the sugar and put the flower honey. Cook the syrup for 5 minutes, then put the rhubarb and languish a few more minutes. At the very end we throw strawberries, boil compote 3 minutes and remove the pan from the plate.
Recipe for compote of rhubarb for the winter
Ingredients:
- rhubarb - 1,5 kg;
- sugar - 500 g;
- fresh water - 1 liter.
Preparation
The petioles are washed, processed from the skin and cut into pieces. After that, soak them in a cold water and leave for about 10 hours. We prepare the prepared rhubarb for 40 seconds, throws it back to the colander, and then spread it over the cans. We prepare sweet syrup from water and granulated sugar, fill them with rhubarb, cover them with lids and sterilize the jars. Next, roll them with lids, turn the lids down and leave until completely cooled, wrapped in a blanket. About the next day we remove the workpiece in the cellar.