Rhubarb Compote
A refreshing summer rhubarb compote — delicious and very good for you. I make this compote every year when the first rhubarb shoots come up. It quenches your thirst well, and the drink is wonderful in its own right. You can keep the finished compote in the refrigerator. In fact, once it's chilled and has had time to steep, it tastes even better than it does fresh off the stove. For compote, it's best to choose large, thick stalks, while the thin, young, juicier ones are better saved for baking and desserts.
Cooking method
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Step 1:
Gather the ingredients. To make rhubarb compote, you'll need: drinking water, rhubarb stalks, lemon, and sugar.
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Step 2:
Wash the rhubarb thoroughly and peel off the skin.
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Step 3:
Cut the stalks into medium cubes.
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Step 4:
Slice the lemon into rounds.
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Step 5:
Bring 2 liters of water to a boil in a pot. Add the sugar and stir. Cook for about 2 minutes, until the sugar has completely dissolved.
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Step 6:
Add the rhubarb pieces and lemon slices to the pot. Bring the compote to a boil and cook for about 5 minutes.
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Step 7:
Then take the pot off the heat and cover the compote with a lid. Let it steep for 10–15 minutes.
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Step 8:
Pour the compote into glasses. Enjoy!
- Interesting facts about rhubarb: Rhubarb is actually a vegetable, even though it's used mostly in desserts. For some people this plant is tied to childhood — that sweet-and-sour taste of the pink stalks, whose appearance in the garden once signaled the coming of summer, and which now, every spring, carries you back to that carefree, sunny time. Others have only seen pictures of it in biology textbooks and don't realize that this "burdock" (which is just what you want to call rhubarb when you first meet it) has many beneficial properties and a one-of-a-kind flavor. Rhubarb is best stored in the refrigerator wrapped in a damp towel. But since the stalks are quite long and can be awkward to fit in the fridge, it's worth cutting them into short lengths and putting them in a container — that way the rhubarb stays fresh for about a week. Rhubarb also freezes beautifully. Just wash, peel, and cut it into small pieces first, then put it in a container or freezer bag. You can also freeze fresh or cooked rhubarb purée and use it later for compotes and sauces.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
