Now rhubarb seems to be exotic from British cuisine, although not so long ago this herb was widely used in Russia. The thick stalks of rhubarb have a pleasant sour taste, are rich in vitamins and can replace fruits until their time has come. British breeders have developed many varieties of rhubarb with pink and red stems. In Russia, rhubarb is usually found in the form of inconspicuous green thin stems. When I suddenly see rhubarb on the market, I buy everything - no one knows when the next time will be. In the refrigerator, rhubarb stalks are well stored, and you can have time to cook a lot of delicious things: rhubarb pie. pie with rhubarb and ginger. sweet sauce. compote.
Rhubarb Compote Ingredients
for 1 liter of water:
- 1 cup rhubarb stalks
- 1 tbsp Sahara,
- 1 vanilla pod
- lemon juice, honey to taste
How to cook rhubarb compote
Put sugar and cut vanilla pod into cold water, cover and bring to a boil. Cut the rhubarb stalks into 1-1.5 cm pieces, put in boiling water, wait until it boils and turn off the heat. Leave the compote to cool under the lid for 5-7 minutes. When serving, adjust the taste with lemon juice or honey.
Cold rhubarb compote is a great way to cool off on a hot day, and a mug of warm compote is a great addition to a homemade muffin.
How to cook rhubarb compote?
Rhubarb compote is a healing, vitamin drink that not only quenches thirst in summer, but also increases appetite and improves digestion.
How to cook rhubarb compote?
- rhubarb - 500 g;
- sugar - 6 tbsp. spoons;
- water - 2 l;
- light raisins - 0.5 tbsp.;
- lemon zest - to taste.
So, we take the stems of rhubarb and cut off all the leaves, leaving only thick pinkish petioles. Then carefully peel off the top dirty layer and cut the stem into cubes. Pour sugar into boiled water and cook for 5 minutes at a low boil, stirring occasionally. Then add the pieces of rhubarb, throw in the raisins and cook for another 5 minutes. After that, remove the compote from the heat, add the grated lemon zest if desired and cover the pan with a lid. Leave the compote to cool, and then pour into glasses and serve.
Rhubarb compote with apples
We process the petioles and cut into small strips. We wash the apples, process and remove the core. Throw sugar, cloves into a saucepan with water, put on the smallest fire and bring to a boil. Then carefully put the apples, rhubarb and boil, stirring, for 25 minutes. Ready rhubarb compote for children is removed from the stove and cooled.
Rhubarb and strawberry compote
- rhubarb - 400 g;
- strawberries - 250 g;
- sugar - 500 g;
- flower honey - 3 tbsp. spoons;
- fresh water - 3 liters.
We clean the stems from the leaves and cut into cubes. Rinse the strawberries and remove the stalks. Boil water, add sugar and put flower honey. Boil the syrup for 5 minutes, then put the rhubarb and simmer for a few more minutes. At the very end, we throw strawberries, boil the compote for 3 minutes and remove the pan from the stove.
Rhubarb compote recipe for the winter
- rhubarb - 1.5 kg;
- sugar - 500 g;
- fresh water - 1 l.
We wash the petioles, remove the skin and cut into pieces. After that, soak them in cold water and leave for about 10 hours. We blanch the prepared rhubarb for 40 seconds, put it in a colander, and then put it in jars. We prepare sweet syrup from water and granulated sugar, pour rhubarb into it, cover it with lids on top and sterilize the jars. Next, roll them up with lids, turn them upside down and leave to cool completely, wrapping them in a blanket. Around the next day, we remove the workpiece in the cellar.
Rhubarb compote. How to cook compote from rhubarb. Rhubarb compote for the winter.
Rhubarb is an ornamental, medicinal and food plant. In order to always have a variety of healthy and tasty food on our table, we will prepare rhubarb compote for future use. To begin with, we will collect its young petioles, rinse, peel and cut into pieces of 1.5-2 cm.
Making Rhubarb Compote
To make the compote tasty and without a slight taste of bitterness, soak the rhubarb in cold water for 10-12 hours, while changing the water once or twice.
Then pour boiling water over the pieces of rhubarb or blanch a little in boiling water for 1-1.5 minutes, then let the water drain (you can skip this step if you wish).
We put the prepared pieces of rhubarb in sterilized jars at the rate of 1/4-1/3 of the total volume. Next, choose how we will prepare the compote - with sterilization or more fast way - without sterilization .
- Rhubarb compote recipe for winter with sterilization.
We prepare the syrup - pour sugar into a container with water and let the water boil a little. The sweetness of the syrup is determined by personal tastes, it may be required for 1 liter of water from 100 g to 1 kg. It will be possible to prepare various drinks from saturated syrup in winter, and compote of low concentration can be consumed without diluting, and tender pieces of rhubarb from compote are quite suitable for sweet pastries.
Pour the packaged pieces of rhubarb with hot syrup. To improve the flavor, you can add cinnamon, cloves, vanillin. Then we set to sterilize: half-liter jars for 10-15 minutes, liter jars for 20-25 minutes, two- and three-liter jars for 30-40 minutes.
At the end of sterilization, we roll up the jars with lids, turn them over. Chilled, store in a cool place.
2. Rhubarb compote recipe for the winter without sterilization.
This method of preparing compote for the winter without sterilization is good because it allows you to save more vitamins and useful substances and make it simple and very fast.
In a separate pot, boil water for the first pour. Then pour boiling water into jars prepared with rhubarb (previously described) and leave for 1–1.5 hours. After the water has cooled and infused, drain into a saucepan and add sugar.
We cook sugar syrup. For 1 liter of water we take 200 - 400 gr. Sahara. To improve the flavor, you can add cinnamon, cloves, vanillin or a slice of lemon, because lemon tends to enhance the taste of foods.
When the syrup boils, pour boiling back into jars with rhubarb and immediately twist or roll up with prepared lids. Wrap up. Let cool and store in a cool place.
Delicious rhubarb compote for the winter is ready! You can still make delicious and healthy rhubarb preparations for the winter.
Rhubarb compote belongs to rare drinks, the value of which is not only food, but also medicinal properties. This garden plant contains a huge amount of useful substances that help tone the body in summer and cope with beriberi in winter, which is the reason for creating delicious and fragrant preparations.
How to cook rhubarb compote?
Rhubarb stem compote can be prepared with various ingredients. As a rule, berries, fruits, zest and slices of citrus fruits are added to it. But, no matter what additions are present in the drink, the preparation technique is always the same: the stems are peeled, cut into pieces, boiled in sugar water for 10 minutes and cooled.
- Making compote from rhubarb will not cause difficulties with the correct selection of stems. You should choose young, juicy cuttings of red color.
- To remove a slight bitterness, you need to hold the rhubarb in water for about 10 hours.
- Next, it is better to blanch the pieces of rhubarb in boiling water. For young cuttings, 30 seconds is enough, and old ones need to be held for more than a minute.
- Blanched cuttings are cooled in ice water, and only after that they start cooking compotes.
Rhubarb compote for the winter - a simple recipe
It is an invaluable preparation, because the plant has powerful vitamin reserves, which, until the onset of cold weather, can only be preserved with the help of canning. To this end, prepared rhubarb is blanched, laid out in jars and poured with syrup, followed by sterilization and rolling.
Ingredients:
- rhubarb - 600 g;
- water - 1 l;
- sugar - 300 g.
Cooking
- Cut the rhubarb into pieces, blanch for a minute in boiling water, cool and arrange in jars.
- Add sugar to boiling water, boil for 5 minutes and pour hot syrup into jars.
- Cover the containers with lids and sterilize the rhubarb compote for 20 minutes, then roll up.
Rhubarb and currant compote
lovers vitamin drinks can double their benefits by making rhubarb and blackcurrant compote. In combination, these two unique components turn into a vitamin bomb that fills the drink with the maximum content of nutrients, bright ruby color and sour taste, which perfectly quenches thirst on hot days.
Ingredients:
- rhubarb stalks - 7 pcs.;
- blackcurrant - 150 g;
- sugar - 60 g;
- water - 3 l.
Cooking
- Peel the stems, cut and boil in boiling sweetened water for 3 minutes.
- Add blackcurrants, simmer for 2 minutes and remove from heat.
- Strain the compote through a sieve, and wipe the berries.
- Cool vitamin compote of rhubarb and currant at room temperature.
Rhubarb and strawberry compote - recipe
Rhubarb and strawberry compote is recognized as the most popular summer drink. There are many ways to prepare it, one of which is with preliminary caramelization of rhubarb and strawberries. As a result, the components exchange juices, aromas and acquire an elastic texture that persists even with prolonged processing.
Ingredients:
- rhubarb - 400 g;
- strawberries - 200 g;
- sugar - 250 g;
- lemon juice - 20 ml;
- water - 3 l.
Cooking
- Cut the peeled rhubarb into pieces, remove the stalks from the strawberries and cut in half.
- Put in a saucepan, mix with lemon juice, sugar and simmer for a few minutes until the ingredients release the juice.
- Add water, boil rhubarb and strawberry compote for 3 minutes and remove from heat.
- After cooling, strain.
- Serve with strawberry slices.
Rhubarb and apple compote - recipe
Refresh with taste, saturate with vitamins and delight with ease of preparation. After all, all that is needed is to boil the components for three minutes and take time to infuse. As a result, it will be possible to enjoy an unusually tasty and fragrant drink made from rhubarb and apples with a delicate aroma of zest and vanilla.
Ingredients:
- rhubarb - 450 g;
- apples - 3 pcs.;
- water - 2 l;
- sugar - 60 g;
- vanilla pod - 1/2 pc.;
- lemon zest - 10 g.
Cooking
- Rhubarb and apples clean and cut.
- Put together with sugar and vanilla bean in boiling water and cook for 3 minutes.
- Remove from heat, add lemon zest and infuse delicious rhubarb and apple compote for 30 minutes.
Rhubarb compote with orange
Rhubarb compote is a recipe that confirms that the plant is compatible with a wide range of different components. The orange was no exception. Its sweet and sour taste is in perfect harmony with the sourness of rhubarb, giving the compote a citrus freshness. In addition, it contains huge reserves of vitamin C, and this, without a doubt, affects the benefits of the drink.
Ingredients:
- rhubarb - 500 g;
- sugar - 100 g;
- orange - 1 pc.;
- water - 2 l.
Cooking
- Peeled rhubarb and orange cut into pieces and put in boiling sugar water.
- Boil ingredients for 15 minutes.
- Strain the finished compote through a sieve, and wipe the orange and rhubarb.
- Cool at room temperature, then transfer to the refrigerator.
Rhubarb compote with mint - recipe
Rhubarb and mint compote can rightly be attributed to one of the most popular soft drinks. And all thanks to simple garden plants, the combination of which forms an excellent flavor and vitamin composition that has a refreshing and tonic effect on the entire body, which is especially important on hot summer days.
Ingredients:
- rhubarb - 500 g;
- a bunch of fresh mint - 1 pc.;
- sugar - 150 g;
- water - 3 l.
Cooking
- Put the peeled and chopped rhubarb into a pot of cold water, bring to a boil, add sugar and boil for 7 minutes.
- Add mint leaves and immediately remove from heat.
- Insist from rhubarb under the lid until completely cooled.
Rhubarb compote with dried fruit
Rhubarb and dried apple compote is a great alternative to fresh fruit drinks. After all, it has long been known that even with this method of storage, apples perfectly retain their taste, a rich vitamin reserve and are an indispensable product for dietary compotes, the effectiveness of which increases many times when using rhubarb.
Ingredients:
- rhubarb - 350 g;
- water - 2.5 l;
- dried apples - 150 g;
- sugar - 120 g.
Cooking
- Put washed dried fruits into boiling water.
- After 3 minutes, add sugar and rhubarb.
- Cover with a lid and simmer for 10 minutes.
- Leave at room temperature until completely cool.
Rhubarb compote - a recipe for children
Rhubarb compote for children is a real find. After all, the drink is able to quench thirst well in the hot season, reinforcing the children's body with a supply of trace elements. To do this, young rhubarb stalks are cleaned and soaked for 15 minutes, then boiled in sugar water for a quarter of an hour, cooled, filtered and let the baby try.
Ingredients:
- rhubarb stalks - 3 pcs.;
- water - 1.5 l;
- sugar - 80 g.
Cooking
- Cut the peeled rhubarb into pieces and soak for 15 minutes in 500 ml of water.
- Boil 1 liter of water, add sugar, rhubarb and simmer for 15 minutes over low heat.
- Cool and strain.
Rhubarb compote in a slow cooker - recipe
Those who want to get a richer and richer drink can make rhubarb compote in a slow cooker. In this modern gadget, the plant will reveal the taste to the maximum, please with the safety of the vitamin set and simple cooking. For which you need to darken the stems for 30 minutes in the "Soup" mode and use the hourly "Stew".
2017-06-23
Hello my dear readers! The topic of rhubarb has been on the pages of my blog for several days now. I already told you how to cook and gave. And today it's time to give you a recipe for rhubarb compote.
In the summer, rhubarb compote is one of my most refreshing and favorite drinks. If you cook it with a minimum of sugar, then it will be useful for adults and children, and there will be much less harm from it than from store-bought fruit juices with a huge amount of sugar, Pepsi, cola and other filth in bottles and bags. If your rhubarb is ripe and you don’t know where to put it, then prepare a large pot of compote. When chilled, it will fly away with a bang.
Rhubarb compote - a recipe for cooking in the summer
Ingredients
- 500 g petioles of ripe rhubarb (preferably pink).
- Sugar to taste.
- Lemon zest (optional)
- A piece of cinnamon (optional).
- Three liters of pure water.
Petiole preparation
- Tear off the stems, shake off the ground, separate the leaves and the lower light part, wash thoroughly.
- If the skin is not rough, then it can not be removed.
- Cut into cubes with a side of about 2-4 cm.
How to cook
- Bring water to a boil in a large saucepan, add sugar to taste. I don't recommend adding too much.
- Throw in rhubarb, lemon zest, cinnamon (if you are preparing compote with spices), wait for the boil to begin, close the lid, turn off the heat, let it brew for 5-10 minutes, cool. All!
My remarks
- Often, lemons that we use for tea drinking leave “spouts”. There is no pulp in them and they are often simply thrown away. I dry them and put them in rhubarb compote. You can do the same with the peel, which remains after we have drunk tea. Let's not let anything go to waste!
Rhubarb and apple compote - recipe with photo
Ingredients
- 250 g rhubarb stalks.
- 250 g peeled apples without core.
- 3-3.5 liters of water.
- Sugar to taste.
- Lemon zest, cinnamon, mint (optional)
How to cook
- Boil water, dissolve sugar in it.
- Put apples cut into slices, boil soft apples for 5-10 minutes, harder ones - 10-20 minutes.
- Throw the prepared petioles, zest, cinnamon, mint sprig (if you cook with them), wait for the compote to boil again, turn off the heat, cover, let it brew for 5-10 minutes, cool.
Rhubarb compote with strawberries - a simple recipe
Ingredients
- 200-300 g rhubarb.
- 200-300 g strawberries.
- A few sprigs of fresh thyme (optional, but delicious with it!).
- Sugar to taste.
How to cook
- Bring water to a boil, add sugar and stir.
- Pour prepared petioles and washed strawberries freed from sepals (berries should be elastic, without damage).
- Wait for the secondary boil, turn off, put thyme sprigs. Let the finished compote stand for a while without a lid.
My remarks
Rhubarb compote for the winter - cooking recipes
A simple recipe without sterilization
Ingredients
- Rhubarb.
- Syrup at the rate of one glass (200 ml) of sugar per 1 liter of water.
How to cook
- Prepare the stems as directed in the previous recipe.
- Fill three-liter sterile jars by a third with chopped petioles.
- Pour boiling syrup made from soda and sugar over the top.
- Immediately roll it up with boiled lids, turn it upside down, wrap it in sable and other junk, and if you don’t have it, an old blanket will go.
- Leave it like that until the jars are cold.
My remarks
- For flavor, a piece of cinnamon, cloves, anise star (if you like) are often added to compote.
- For the winter they make assorted rhubarb compote with strawberries, cherries, raspberries, cherries in any proportions.
- If you want a richer compote, then put the petioles in jars up to half the volume. Sugar with this method should be taken more - one and a half glasses. First fill the jars with hot water, cover with sterile lids, warm the contents for 5 minutes, drain the water, boil the syrup, pour into jars, immediately roll up, turn over, wrap up.
Prescription with sterilization
Ingredients for a 1 liter jar
- 600 g prepared rhubarb.
- 400 ml syrup.
How to make syrup
- We dissolve 250-300 g of sugar in a liter of water.
- Bring to a boil, boil for a couple of minutes.
How to make compote
- We put prepared petioles in sterile jars, pour hot syrup, cover with sterile lids.
- We put in a container with water heated to 60-70 ° C. Place a clean cloth or wire rack on the bottom of the dish.
- We sterilize liter jars for 20 minutes at 100 ° C.
- Roll up, turn upside down. We cool without wrapping, just in the air. We make sure that there are no drafts - hot cans can burst!
The benefits and harms of rhubarb compote
Benefit
- Compote, like the plant itself, contains vitamins and minerals. It favorably affects the digestive process.
- If you cook compote without sugar, then it immediately turns into a diet drink that can speed up metabolic processes and promote weight loss. Drink the compote on an empty stomach along with the grounds and a tiny amount of honey (unless you are allergic to it).
- It is useful in diseases of the respiratory system, especially in tuberculosis.
- Good antioxidant.
- Favorably affects the growth of nails and hair.
Harm
- In small quantities, it sometimes causes constipation - it should not be used by people with rheumatism, suffering from hemorrhoids, lactating and pregnant women.
- A large amount, on the contrary, can cause diarrhea - people prone to intestinal upset should use it very carefully.
- Contraindicated in patients with gastritis with high acidity and pancreatitis due to great content acids.
- For those who have kidney stones and gallbladder it is better to refuse it.
I really hope that all the recipes will come in handy and you will still have time to cook and prepare delicious rhubarb compote for the winter. I will be glad to your comments and reposts in social networks. Health and peaceful sky to all of us!
Always yours Irina.
Today I woke up very early. Exactly at four o'clock... When Kyiv was bombed exactly 76 years ago... And the boys and girls followed the soldier. Think about it, almost the children went to war, damn it forever and ever! And my dad left too.
Goodbye, boys - Bulat Okudzhava
On one of the rare hot days of our summer, my mother put a steamed jug with a drink of a beautiful bright color on the table. “Drink compote,” she said. And we pounced, and with pleasure persuaded in one go. It refreshed, invigorated, toned. It was just delicious.
At first, bewilderment - there are no berries yet, why such a charm? It turned out to be rhubarb compote with a handful of some bright berries added for color.
This was at the very beginning of the acquisition of the cottage. And since I am a city dweller, I knew what rhubarb was only by hearsay, but I had never tried it. Now I can cook from it and bake pies. And then everything is new...
Now I make drinks from rhubarb with mint, raisins, apples, dried fruits. And what a wealth of flavors is achieved by mixing garden berries - strawberries, cherries, currants.
The main thing is to know that only the stems go into the "case", the leaves do not fit. The petioles should be washed from dirt, remove the thin skin, cut into pieces.
You can get a diet drink out of it if you do not add sugar. And, conversely, when rolling for the winter, more sugar will be required. Well, first things first.
Citrus aroma adds zest to an invigorating drink.
You will need:
- Rhubarb - 400 g
- Sugar - 100 g
- Orange - 1 pc.
- Water - 2 l
Cooking:
- We tear off the stems, free from the leaves. We wash, clean the skin. Cut into small pieces.
- Cut the orange in half and then into slices. You don't need to remove the zest.
- We put water on fire. As soon as bubbles appear, add sugar and wait until it boils again.
- Then throw in the rhubarb pieces and orange slices. After boiling, boil for 7-10 minutes. Cool and enjoy a cool aromatic drink.
Rhubarb compote recipe for the winter in a 3-liter jar
Compote for the winter can be prepared in two ways - with and without sterilization.
Small jars are suitable for sterilization - no more than a liter. Sugar is taken at the rate of 100 g per 1.5 liters of water.
Syrup is prepared, poured hot into jars filled with rhubarb, covered with lids. Banks are placed in a pot of hot water, heated for 15 minutes (0.5 l) and 25 minutes (1 l). Roll up.
I like the simple way of rolling for the winter.
Required for a 3 liter jar:
- Rhubarb - 600-800 g
- Sugar - 200 g
- Water - how much will go in
Cut the stems into 4-5 cm pieces.
Prepare jars - rinse, bake in the oven or in another way.
Cover jars with stems.
Boil water, pour into jars, cover with lids, and leave alone for 20-25 minutes. During this time, the rhubarb will release juice.
Drain the water back into the pan, add sugar, boil and pour into a jar.
Roll up immediately, cool under a blanket, and then send to storage.
You can use smaller jars, for example, a liter. It is enough to fill a liter jar halfway with petioles. Sugar per liter of water - 1/3 of a glass.
How to make delicious compote with apples for children
Very often the question arises - is it possible for children to eat rhubarb dishes? Naturally, in large quantities, however, like everything else, no. But a cup or two of delicious vitamin compote will only benefit.
You will need:
- Rhubarb stalks - 400 g
- Sugar - 1 tbsp.
- Apples - 2-3 pcs.
- Water - 2.5 l
We wash the stems. If they are young, then the pulp is tender, and it is not necessary to remove the film.
Wash apples, cut into pieces.
In boiling water, throw all the products along with sugar.
Bring to a boil, then simmer for 5-7 minutes. Turn off, cover and forget for 20 minutes. During this time, the drink will infuse, acquire a rich sweet and sour taste and a pleasant aroma.
A simple recipe for cooking compote with raisins
Rhubarb compote is the very first spring drink that we prepare in the country. I love adding berries, but when none are available, dried grapes work great. Its color is not important.
You will need:
- Water - 2 l
- Rhubarb petioles - 400 g
- Sugar - 100 g
- Raisins - 100 g
Cooking:
- We wash the stalks, cut into convenient size for laying in dishes.
- Pour raisins with water, wait a bit, rinse.
- We throw sugar, raisins and petioles into hot water.
- Bring to a boil, cover with a lid, and let it simmer quietly for five minutes. Then turn it off and let it sit for some more time.
Step by step recipe for assorted rhubarb and berries
The use of berries in the drink will give it an awesome aroma and a new taste. Any berries that are ripe at this point on the site are suitable - red currant or black, raspberry, strawberry. You can use frozen blanks.
Prepare:
- Rhubarb petioles - 400 g
- Assorted berries - 400 g
- Water - 2 l
- Sugar - 6 tbsp.
We clean, wash the roots. Cut into pieces.
Berries are picked from debris, washed.
We put water on the stove. When hot, add sugar.
Then the turn of rhubarb and berries.
We keep on the stove from the moment of boiling for 5-7 minutes.
Close the lid to infuse for 20 minutes.
We filter and get a delicious berry-rhubarb drink.
How to cook rhubarb compote with strawberries
Rhubarb and strawberries ripen at about the same time. Probably for this reason, this is the most familiar combination in a drink. In addition, the sourness of the stalks and the sweetness of strawberries create a unique tandem of flavors. And if you pre-caramelize them, then the texture and density of the components are preserved.
You will need:
- Rhubarb - 400 g
- Strawberries - 200 g
- Sugar - 8 tbsp.
- Water - 3 l
Prepare the petioles, cut into sticks.
Remove the sepals from the berries, cut into two parts. If the berries are large, then four.
In a heavy-bottomed saucepan, combine the berries with the stalks and sugar. Stir, hold on a quiet fire until they give juice.
Pour hot water, after boiling, hold for another 3-5 minutes, turn off. Let it brew a little, strain.
Video plot of making a drink with mint
A refreshing drink with the addition of mint to the main component is suitable for the summer heat. It is recommended to drink it chilled.
Rhubarb compote with dried fruit
Last year there was a harvest of apples, and we dried a lot of them. So why not use last year's harvest along with the new rhubarb crop? This is a great diet drink.
- Rhubarb - 350 g
- Water - 3 l
- Dried fruits - 200 g
- Sugar - 150 g
How to cook:
- We wash dried apples from dirt, fall asleep in boiling water.
- Five minutes later, we send rhubarb sticks and sugar there. Boil for 10-12 minutes.
- Cool under a closed lid until completely cooled.
- It is best to cook in the evening, leave it overnight - in the morning you get a rich taste and aroma.
All recipes are easy and fast. You can mix berries and fruits, depending on the availability of products, your preferences. Sweeten according to your taste. My family is not very fond of sweet options, so I add sugar to a minimum. Moreover, it is initially present in berries.
How to quench your thirst in the heat? Prepare rhubarb compote. It is very refreshing and has a number of useful properties. And if you conjure an hour in the kitchen and spin jars with a healing drink according to your favorite recipe, then in the long winter months you will have a real storehouse of vitamins and summer mood.
Rhubarb looks like a weed, but it is a very valuable plant. It belongs to vegetables, and tastes like sweet and sour apples. The tender stems of this perennial plant rich in trace elements (calcium, magnesium, sodium, iron, zinc, phosphorus), vitamins (A, B9, C, E, K), pectin, fiber and organic acids (oxalic, malic and citric).
Rhubarb compote: advantages and disadvantages
Unique chemical composition The stems of this plant make rhubarb compote not only a tasty and multivitamin drink, but also a remedy for some ailments. It has a laxative property, is used in the prevention of atherosclerosis, hypertension, cancer, improves work digestive system, recommended in the treatment of anemia, strengthens the heart and vascular system, improves immunity and improves vision.
Given the high content of oxalic acid, you should be careful to drink compote from rhubarb during pregnancy and lactation, with diseases of the gastrointestinal tract, inflammation of the kidneys and cholelithiasis, gout, rheumatism and diabetes. It is not recommended to give rhubarb compote to young children under the age of three and to use it for the elderly.
Rhubarb is good if eaten in moderation. Abuse of it even in a healthy person leads to nausea, upset stool, fever. In people prone to allergies, it can provoke an acute allergic reaction, and in those suffering from kidney and gallbladder diseases, an exacerbation of these diseases.
How to choose the right rhubarb
To make compote, you need young and fresh rhubarb stalks. The leaves are not edible due to their high content of oxalic acid.
The collected petioles of the plant should be washed well, allowed to drain, remove the top film with a knife and cut into small pieces.
If you didn’t succeed in using the vegetable right away, then you should know that rhubarb is stored in the refrigerator for no more than two days. Peeled and cut stems of the plant can be frozen, while all of it beneficial features kept for about a year.
When buying rhubarb, you should pay attention to the stems of the plant. They should be even, evenly red and elastic. The thicker the stem, the less vitamins it contains.
The best time for collecting and harvesting rhubarb is the end of May - the beginning of June and the middle - the end of July, when the second wave of growth of its leaves takes place.
Secrets and tricks of making delicious rhubarb compote
- Important: you can’t cook rhubarb compote in a copper or iron pan: the plant has a lot of vitamin C, which can oxidize metal utensils.
- Rhubarb should not be subjected to a long heat treatment because it can easily break apart. Compote is enough to cook for 5-10 minutes after boiling water.
Additional Ingredients
For a beautiful color when preparing rhubarb compote, you can throw a handful of cherries into the pan, chokeberry or another bright berry. Citrus fruits, raisins, honey also harmonize well with rhubarb in compote. You can cook rhubarb compote by adding apples, plums and other fruits to it.
A pinch of cinnamon, mint or cloves will help bring out the original flavor of the compote. It will not be superfluous to add some dried fruits.
Rhubarb compote recipes
Rhubarb can be used in a wide variety of dishes, from salads to rhubarb pies. The easiest way to get the benefits of a plant is to make a compote. Given that the calorie content of rhubarb is only 16 kcal per 100 g, a drink prepared without sugar will become an indispensable assistant in the process of losing weight.
Diet compote of rhubarb and apples
Ingredients:
- apple - 1 pc;
- water - 40 g;
- honey - 2 tbsp;
- lemon juice - 2 tbsp.
How to cook:
- Wash the apple, remove the peel, cut into slices.
- Throw the pieces of apple and rhubarb into boiling water, reduce the heat and leave to cook for another 10 minutes.
- Add honey and lemon juice to the cooled compote.
Rhubarb and pumpkin compote
Ingredients:
- peeled and chopped rhubarb stalks - 200 g;
- pumpkin - 200 g;
- water - 1 l;
- sugar - 100 g;
- cinnamon - 1 tsp
How to cook:
- Peel the pumpkin and cut into small pieces.
- Boil water, dissolve sugar and cinnamon in it, throw in chopped vegetables and cook for no more than 3 minutes.
- Cool and strain.
The drink has an unusual original taste.
Simple rhubarb compote with honey
Ingredients:
- peeled and chopped rhubarb stalks - 800 g;
- liquid honey - 3 tablespoons;
- sugar - 150 g;
- water - 1.5 l.
How to cook:
- Boil water, pour sugar into it, stir well and throw in rhubarb.
- Cook over low heat for 5 minutes after boiling.
- Add honey to the cooled compote.
Rhubarb vitamin drink with orange
Ingredients:
- medium orange - 1 pc;
- water - 2 l;
- sugar - 200 g.
How to cook:
- Put the water to boil.
- At this time, remove the peel from the orange and divide into slices.
- When the water boils, dissolve the sugar in it, then add the rhubarb and orange.
- After boiling, reduce heat and cook for another 5 minutes.
- Cool and strain.
This drink will help with a cold.
How to prepare rhubarb compote for the winter
Rhubarb compote from a jar is rich in microelements and vitamins, which will increase the body's resistance to various colds, so it is indispensable in winter.
When preparing compote for the winter, sugar should not be spared so that the drink does not ferment. Jars and lids must undergo the most thorough sterilization.
Compote for the winter canned with and without sterilization.
Sterilized rhubarb compote for the winter
Ingredients:
- peeled and chopped rhubarb stalks - 600 g;
- water - 1 l;
- sugar - 300 g.
How to cook:
- Boil water and dissolve sugar in it, boil for a couple of minutes.
- Sterilize a liter jar and a lid.
- Place rhubarb stalks in a container, pour hot syrup over, cover with a sterile lid.
- Lower the jar into a pot of warm water, at the bottom of which it would be useful to put a small towel.
- A liter jar is sterilized for 20 minutes at 100 degrees.
- Then the lid must be carefully rolled up, turn the container upside down, cool. There is no need to cover the top of the jar with something.
Aromatic compote of rhubarb with strawberries without sterilization
Ingredients:
- strawberries - 400 g;
- peeled and chopped rhubarb stalks - 400 g;
- sugar - 250 g;
- water.
How to cook:
- Peel the strawberries, rinse well and let the water drain.
- Sterilize jars and lids.
- Lay the rhubarb in layers first, then the strawberries. You need to fill the bank with at least a third of the total volume.
- Pour boiling water over everything, cover with a lid and let it brew for half an hour.
- Then drain the liquid from the jars into the pan. It is convenient to use a special plastic cover with holes for this procedure.
- Stir the drained water with sugar, bring to a boil and immediately pour back into the jars.
- Close the container tightly with lids and turn upside down.
- It is recommended to wrap this blank, for example, with an old blanket until it cools completely.
Properly prepared rhubarb compote for the winter can be stored for a long time in a dark and cool place.
