Rhubarb compote

Summer refreshing rhubarb compote is delicious and very healthy. I cook this compote every year when the first sprouts of rhubarb appear. It quenches thirst well. Well, this drink itself is extremely good. The finished compote can be stored in the refrigerator. By the way, in cold form after infusing, it tastes better than immediately after cooking. For compote, it is better to choose large thick stems, while thin, young and juicier ones are better left for baking and desserts.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Rhubarb

400

Sugar

Lemons

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 3 g

12 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 35 min

Step 1:
Prepare the ingredients. To make a rhubarb compote, we will need: drinking water, rhubarb stalks, lemon and sugar.
Step 2:
Wash the rhubarb thoroughly, peel it off.
Step 3:
Cut the stems into medium cubes.
Step 4:
Slice the lemon into circles.
Step 5:
Boil 2 liters of water in a saucepan. Add sugar, mix. Cook for about 2 minutes until the sugar is completely dissolved.
Step 6:
Add rhubarb slices and lemon slices to the pan. Bring the compote to a boil and cook for about 5 minutes.
Step 7:
Then remove the pan from the heat and cover the compote with a lid. Let it brew for 10-15 minutes.
Step 8:
Pour the compote into glasses. Bon appetit!

Interesting facts about rhubarb:

Rhubarb is a vegetable, despite the fact that rhubarb is used, for the most part, in desserts
For some, this plant is associated with childhood, this sweet and sour taste of pink stems, which, by their appearance in the garden, spoke of the approaching summer and now every spring transfers to that carefree sunny time. And someone has only seen pictures in biology textbooks and does not realize that this burdock (that's what I want to call rhubarb at the first meeting) has many useful properties and a unique taste.

It is best to store rhubarb in the refrigerator, wrapped with a wet towel. But since the stems are quite long and it is sometimes inconvenient to place them in the refrigerator, it is worth cutting them into small rods and putting them in a container, so the rhubarb will retain its freshness for about a week.
Rhubarb is also perfectly amenable to freezing. But it must first be washed, cleaned and cut into small pieces. Put it in a container or in a package for freezing. You can also freeze fresh or cooked rhubarb puree and use it in the future to prepare compotes and sauces.