8 recipes for rhubarb compote and its beneficial properties

Training

Before boiling the compote, it is worth preparing the ingredients correctly. It is recommended to pay attention to the following:

1. The peculiarity of rhubarb is that the leaves must be thrown away, and the petioles are used.
2. Young petioles have very delicate flesh, for this reason, the skin is not removed from them. A well-ripened rhubarb has a coarse and tough skin - it must be removed. Only washed petioles are used.
3. An excellent compote is obtained not only from one product, but also with the addition of mint, cloves, fruits or berries.
4. So that the lids do not swell, and the drink does not turn sour during storage, more granulated sugar is added to it.

Video "Compote of rhubarb with cinnamon for the winter"

This video will show you how to make a delicious cinnamon rhubarb compote for the winter.

What is useful

For a long time, rhubarb was grown and used mainly for medicinal purposes. The product contains phosphorus, calcium and magnesium, as well as acetic, citric and other acids. Potassium, which is also part of the composition, improves blood circulation. During cooking, nutrients are not destroyed.

It should be added that not everyone can get carried away with rhubarb drink. Elderly people, as well as those who have problems with the gastrointestinal tract, must definitely limit their use. The drink can also cause serious poisoning in young children.

Fresh drink

Below are proven recipes that can be used to make fresh compote that does not require rolling.

With apples

Take 250 grams of apples and rhubarb each, 3 liters of water, sugar - to your liking, mint, cinnamon and lemon zest - if desired.

Cooking instructions:

1. Boil water, add sugar and dissolve it.
2. Place apple slices in syrup, boil for 7-10 minutes.
3. Toss in peeled and washed petioles, mint, cinnamon and lemon zest.
4. Bring to a boil again, remove from heat.
5. Cover the dishes and leave for 10 minutes.
6. After cooling, the drink can be consumed.

With strawberry

For such a compote, take 300 g of rhubarb and strawberries, sugar - to your liking, a couple of thyme sprigs.

The drink is brewed as follows:

1. Boil purified water, add granulated sugar, stir.
2. Add peeled rhubarb stalks and strawberries to the syrup, which must first be cleaned of sepals and sorted out, removing damaged berries.
3. Boil the mixture again, remove from the stove, add thyme.
4. Leave to infuse without covering.

With raisins

Rhubarb and raisins are perfect. The color of the dried grapes is irrelevant for this recipe.

Take 100 g of raisins and sugar, 400 g of petioles and 2 liters of purified water.

Then follow the following algorithm of actions:

1. Wash the rhubarb stalks, cut so that it is convenient to put the pieces into the dishes.
2. Pour raisins with water, leave for 15 minutes, rinse.
3. Heat the water, add raisins, rhubarb and granulated sugar.
4. Boil, cover, cook for 5-7 minutes.
5. Turn off and darken a little more, covering the dishes with a lid.

With cherries

You will get an excellent compote for the summer, which will be enjoyed by the smallest.Any variety can be used, including black and white berries.

You will need 300 g of petioles and cherries, 3 liters of purified water and sugar (to taste).

Step-by-step cooking instructions:

1. Rinse the cherries and remove the seeds.
2. Wash the rhubarb stalks and cut into cubes.
3. Pour water into a cooking bowl, put on fire and add granulated sugar.
4. After boiling, add the cherries and rhubarb to the syrup, cook for another 15–20 minutes.
5. Turn off, let it brew.

For the winter

Further in the article, recipes for preparations for the winter are presented, which will delight you with aroma and excellent taste on cold evenings.

One ingredient

Stock up on 400 ml of syrup and 600 g of rhubarb.

The syrup is prepared as follows: 1 liter of water is taken, in which 250 g of granulated sugar is dissolved. The mass is brought to a boil and boiled for 2–5 minutes.

Compote is prepared like this:

1. Put the petioles in a clean and prepared container, pour hot sugar syrup over them, cover with clean lids.
2. Place the jars in a bowl of water and heat to 60 ° C.
3. As a rule, jars are sterilized for no more than 20 minutes at centigrade temperature.
4. Roll up, turn over.
5. Do not leave to cool in a draft, as hot containers may burst.

Without sterilization

You need to take the rhubarb stalks and prepare the syrup. Housewives are guided by the fact that 1 glass of granulated sugar is taken for 1 liter of water. The ingredients are mixed, brought to a boil, and turned off. This is how the syrup is prepared.

Instructions for making compote:

1. Prepare rhubarb stalks as described above.
2. Arrange the petioles in three-liter jars, filling the container with them by a third.
3. Add boiling sugar syrup.
4. Roll up the compote with clean lids, turn over.
5. Wrap something tight, leave in this position until it cools completely.

With cherries

For one three-liter jar, you will need 3 liters of water, 400 g of granulated sugar, 300 g of cherries and rhubarb each.

Step-by-step cooking instructions:

1. Rinse the berries well, remove the twigs.
2. Remove leaves from stems, peel, wash, cut into small cubes.
3. Pour water into a bowl, add granulated sugar, boil.
4. Place cherries and rhubarb in clean jars, pour sugar boiling syrup.
5. Do not top up to the brim, cover the container with steamed lids.
6. Put the jars in a bowl of water, pasteurize for half an hour over moderate heat.
7. Roll up in the usual way, cool upside down.

With basil

For two 1 liter cans, you will need 2 basil leaves, 2 liters of purified water, 400 g of rhubarb and 200 g of sugar.

Prepare compote as follows:

1. Sterilize seaming cans.
2. Process the petioles, cut into small pieces.
3. Place them in a container, pour boiling water over them, cover with lids for 15 minutes.
4. Drain the liquid.
5. Add granulated sugar to the container to the rhubarb, put one leaf of basil.
6. Pour boiling water to the top, roll up.
7. Turn the container over, wrap it up and store until the cans are cool.

The above recommendations will help you prepare an excellent compote that will contain vitamins.

It should be added that in all recipes the amount of sugar is indicated approximately. It can be "customized" to suit your tastes by increasing or decreasing the volume. As a rule, blanks that will stand until winter are made sweeter.

In conclusion, you need to add a few more recommendations that may be useful to housewives:

1. To make the drink even more useful, you can replace sugar with honey. The product is added only to chilled compote, otherwise it will lose all its properties.
2. Elderberry and honeysuckle are secret ingredients that make the drink even tastier. Rhubarb also goes well with plums or raspberries.
3. A fresh drink must be consumed two days after preparation. Open dishes with compote are stored in the refrigerator.
4. Not all spices can be used. You can add a little clove or cinnamon to add an unusual aroma and sophisticated taste. They are put only when there are no citrus fruits in the compote.

Choose the right recipe and delight your homemade chilled drink in the summer and a healthy compote in the winter.