Rhubarb Compote with Ginger and Lemon
Refreshing in the heat, energizing, and full of vitamins. I'm still building my collection of recipes with my beloved rhubarb, and this time I made a compote at my husband's request. Adding a citrus syrup turned out to be a great move. In general, I really recommend not throwing away citrus peels — give them a second life as candied peel and syrups like this one.
Cooking method
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Step 1:
Measure out the ingredients.
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Step 2:
Wash the rhubarb and cut it into small pieces.
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Step 3:
Add the rhubarb and sugar to the water. Bring to a boil and cook for about 5 minutes.
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Step 4:
Slice the lemon into rounds.
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Step 5:
Peel the ginger and cut it into thin slices.
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Step 6:
Add the ginger and lemon to the compote, cook for another 1–2 minutes, and take it off the heat.
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Step 7:
I also added 2 tablespoons of citrus syrup, which I'd made from the third batch of water used when cooking citrus for candied peel. That's why I used less sugar — 40 g instead of 50.
- The compote is best served chilled.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dried ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
