Rhubarb compote with ginger and lemon

Refreshes in the heat, gives a boost of energy, fills with vitamins. I keep collecting recipes with my favorite rhubarb. At the request of her husband, she cooked compote. The addition of citrus syrup turned out to be a very successful solution. In general, I strongly advise you not to throw away the crusts from citrus fruits, but to give them a second life by making candied fruits and such syrups.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Rhubarb

300

Sugar

Ginger (2-3 cm)

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

11 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 35 min

Step 1:
Measure the ingredients.
Step 2:
Wash the rhubarb, cut into small pieces.
Step 3:
Put the rhubarb and sugar in the water. Bring to a boil and cook for about 5 minutes.
Step 4:
Slice the lemon into circles.
Step 5:
Peel the ginger and cut into thin slices.
Step 6:
Add ginger and lemon to the compote, cook for another 1-2 minutes and remove from heat.
Step 7:
I added 2 more tablespoons of citrus syrup. I made it on the basis of the third water when cooking citrus fruits for candied fruits. Therefore, I added less sugar - 40 g instead of 50.