How to properly cook rhubarb compote. Rhubarb compote: Even herbaceous plants can be used. Fragrant rhubarb compote with strawberries without sterilization

How to prepare compote

3 l

30 minutes

30 kcal

5/5 (1)

Many people grow rhubarb in their gardens and dachas, which they cannot find a use for for years. It would seem that you can cook from such a sour plant so that it turns out delicious. Compote! A little sugar or even other fruits - and we get a mega-healthy sweet and sour drink.

Rhubarb can not only protect you from heart disease, but even prevent the occurrence of cancer. True, rhubarb compote can bring not only benefits, but also harm. It should not be drunk by pregnant women, people with diabetes and people with inflammation of the stomach, intestines or kidneys. It is also better not to use it if you have rheumatism, cholecystitis or gout.

But if you don’t have any diseases, then why not prepare rhubarb compote for the winter using this simple recipe. Read and see for yourself.

Rhubarb compote with cinnamon

Kitchen appliances and utensils: pan, knife, cutting board, lid for draining liquid, jars.

Ingredients

Cooking process

Compote video recipe

Watch this video in which a woman explains and shows how to make rhubarb compote. It touches on all the nuances: from sterilizing jars to storing compote, so the video will be useful to you.

Rhubarb compote with orange and apples for the winter

• Cooking time: 20 minutes.
• Quantity: 3 l.
• Kitchen appliances and utensils: knife, kitchen board, jars, pan, spoon.

Ingredients

Cooking process

• Rhubarb compote can be covered for the winter without sterilization. To do this, simply pour boiling water over the jars and then drain the water.
• Wash the rhubarb thoroughly as dirt often remains in the groove.
• Taste the compote for sugar and add it to your taste.

What is compote served with?

Sweet and sour compote is very refreshing, especially if you add a couple of ice cubes to it. You can drink it just like that or along with any dessert. For example, serve homemade cookies and compote for an afternoon snack so the children can snack. Or buy marshmallows at the store and take the compote with you to work.

Serve this healthy compote with your birthday cake or pie. Wash down the sweets you chew while watching a movie with compote, or your favorite dessert at dinner. Drink more, because such compote is not harmful to health if consumed correctly, especially if it is unsweetened.
What can you say about rhubarb compote? Did you like this compote? Write your reviews in the comments.

Rhubarb grows in the garden, its sour petioles are familiar to many from childhood; jam from this plant was often present on the table. They also made compotes from rhubarb; few people used it for the winter. It turns out that the drink, even after heat treatment, will retain many useful substances; if consumed regularly, it will increase immunity and protect against viral diseases. In addition, the drink is very tasty, and berry and fruit additives make the taste unusual.

The recipe for rhubarb compote for the winter has its own subtleties of preparation. For excellent results, you need to know these secrets:

• use only well-washed and sterilized containers;
• check the quality of the seaming; the lids should not allow air to pass through;
• use only trusted manufacturers when purchasing the necessary additives;
• Properly store the prepared product.

To improve the taste, various spices and seasonings are added to the compote; the main thing here is not to overdo it. It is best to use one type and then in moderation.

All berries and fruits that will be used are also thoroughly washed and dried. It is advisable to cut citrus fruits into thick rings or slices, remove the seeds from stone fruits, and remove the cuttings from the berries.

Preparation of the main ingredient

Rhubarb compote for the winter can be prepared in several ways. The preparatory part must always be present; this is the only way the drink will turn out tasty and healthy. Rhubarb stems are prepared as follows:

• For preparations for the winter, only red petioles are used; green ones will not give full flavor, and sometimes they can ruin the finished product.
• Before use, the stems are washed well. It is mandatory to clean and remove the film from the surface of each petiole.
• Only chopped stems are used in rhubarb jam and compote.
• It is best to take freshly cut petioles.

Advice! If it is not possible to use the stems of a plant immediately after cutting, you should not store them in the refrigerator; after a couple of days they will become unsuitable for preservation.

The cooking features also include the use of freshly squeezed lemon juice or citric acid in granules when preparing. Cinnamon sticks, zest, berries and fruits are often added.

Cooking methods

It's time to prepare a healthy and tasty drink, all the ingredients are prepared, let's get to work. There are just a lot of recipes, everyone chooses according to their taste.

The main ingredients will be water, rhubarb stems, sugar, the remaining ingredients will complement the soloing element.

A simple recipe for the winter

They prepare rhubarb compote for the winter, a simple recipe for which will not take much time, and in winter it will delight not only your family with its taste and color, but also unexpected guests. You need to take:

• 12-13 medium plant petioles;
• 4 liters of water;
• a teaspoon of dried Sudanese rose flowers;
• a glass of sugar.

Bring water and sugar to a boil in a container, put prepared and chopped rhubarb stems into the syrup, and add hibiscus. Boil all the ingredients for 4-6 minutes, and then pour into prepared jars and roll up.

Advice! To avoid hibiscus flowers in the compote, you can brew it in advance, and then use this base to prepare syrup for the compote.

Some housewives boil the petioles until completely soft, then puree them, boil them again with syrup and only then pour them into jars. This compote is called a drink with pulp.

With orange

Many people like rhubarb and orange compote for the winter. In addition to being fragrant, the drink contains a high concentration of vitamin C, which helps fight viruses and bacteria during the cold season. A sprig of rosemary will add new notes to the drink; later it can become an excellent base for other warming drinks.

For preparation take:

• approximately 200-250 g of peeled rhubarb stems;
• orange;
• half a liter of water;
• a glass of sugar;
• a glass of fresh orange juice;
• sprig of rosemary.

Place chopped orange and rhubarb into prepared jars. Bring water and sugar to a boil in a saucepan, add rosemary. Immediately after boiling, add juice and zest from the fruit. After 2-3 minutes of boiling, the syrup is poured into jars with prepared products and immediately rolled up.

Advice! You can put orange slices or rings and rhubarb in boiling syrup. After boiling, soak them in syrup for 5-7 minutes, and then pour into jars. In this case, rosemary may not be used.

With strawberries

Many people like rhubarb; recipes for making compote for the winter from it are very diverse. The method of cooking with strawberries is distinguished by its sophistication; in addition to the ingredients already listed, it will require a little mint, sugar and water for the syrup. Based on 2 liters of water, take half a kilogram of strawberries and sugar; you will need twice as much petioles from the garden, about a kilogram.

Strawberries are cut in half, rhubarb into small pieces, placed in a saucepan, sprinkled with sugar and chopped mint. Add a small amount of water and simmer until the petioles are soft. In this form, the semi-finished product for compote is left to soak for 6-8 hours.

In a separate container, syrup is prepared from water and a glass of sugar. Warmed strawberries and rhubarb are placed in prepared jars and filled with hot syrup. Roll up and store until winter.

Advice! It is not at all necessary to use mint; without it, the compote will be no less tasty and fragrant.

With apples

Compote of rhubarb and apples for the winter is prepared without sugar; it is replaced with honey. An unusual ingredient is pomegranate seeds, which give the drink a special taste and color. Prepare the drink like this:

1. 45 g of natural honey are diluted in 1.3 liters of water and brought to a boil.
2. Add 45 g of lemon juice, add chopped rhubarb and apple pieces.
3. Boil for 5 minutes, then add pomegranate seeds, boil for a couple of minutes, pour into prepared jars, and seal.

Important! Before boiling the syrup, be sure to taste it and add more honey if necessary. You can make a compote of rhubarb and apples with sugar.

With lemon

A drink with lemon is quite easy to prepare; the procedure will not take much time if you prepare it correctly beforehand. The proportions are as follows: for half a kilo of stems take a couple of lemon slices, 2.5 liters of water, one and a half glasses of sugar.

A syrup is prepared from water and sugar, chopped rhubarb and lemon slices are placed in it. Boil for 4-6 minutes, pour into prepared jars and roll up.

Advice! For taste, you can add a little vanilla sugar at the end.

With cherries

A drink made from the following ingredients will make you happy in winter:

• 400 g each of cherries and rhubarb;
• 3.2 liters of water;
• sugar to taste.

They boil the syrup, put chopped cherries and rhubarb in the jars, pour hot syrup over everything, and seal them.

Advice! It is advisable to wrap such a drink and leave it until it cools completely.

Without sterilization

This option will take a little longer, but the drink will turn out more refined. Rhubarb compote for the winter without sterilization is prepared from the following components:

• half a kilo of stems;
• teaspoon lime juice;
• pinches of vanilla;
• one and a half liters of water;
• 70 g sugar.

Place the chopped stems on the bottom of the jars and boil water in a saucepan. Boiling water is poured over the prepared petioles and covered with lids, but not rolled up. After 5-10 minutes, pour the liquid back into the pan, add the remaining ingredients except lime juice and boil. Pour in the juice, bring to a boil and pour the resulting syrup into jars with scalded stems. They're rolling up.

It is important not only to prepare the drink correctly, storage conditions are also important.

Rhubarb is an amazing plant, rich in vitamins and microelements, which has a number of medicinal properties for the human body. Widely used for the manufacture of medicines, it has proven itself for use at home. Rhubarb compote is an indispensable drink that perfectly helps fill the body with missing vitamins during the long winter.

What can a person eat?

To prepare various dishes, most often rhubarb compote, the stems of the plant are used. It is this part of the plant that is suitable for consumption. The leaves are used to feed domestic animals, and the root of the plant is used in the production of medicines.

Despite the rich range of useful microelements and vitamins, rhubarb has a very low calorie content compared even to other garden herbs (dill, parsley), only 20 kcal per 100 g. Nutritionists recommend adding plant stems to the food of obese people, the presence of organic acids in the plant promotes better breakdown of subcutaneous fats.

What are the main benefits of rhubarb?

What exactly are the benefits of plant stems when added to food:

1. Rhubarb in its pure form or rhubarb compote stimulates the cleansing of the liver and the removal of bile from the body.
2. The plant stimulates the intestines well, improves digestion, and helps cope with constipation.
3. After prior consultation with your doctor, rhubarb is often recommended for use in the early stages of hemorrhoid development.
4. For colds, rhubarb jam will help boost immunity and relieve cough.

By saturating the body with vitamins and microelements, rhubarb helps strengthen the immune system and helps health cope with unwanted colds. An excellent solution would be to make rhubarb jam or compote for the winter.

Why should you be careful?

Despite all its usefulness, rhubarb should be used in food with caution. Such a rich composition of the plant, if abused, can injure the body; it is not for nothing that they say that you need to know moderation in everything.

It's important to be alert:

1. Due to the high content of acids, primarily oxalic acid, rhubarb, if abused, can cause unwanted bleeding and even intoxication of the body.
2. It is not recommended for use during a sharp increase in temperature during illness.
3. During pregnancy and breastfeeding, it is also better to abstain and exclude rhubarb from the diet.
4. Diabetes mellitus, peritonitis, diseases of the stomach and intestines are the main contraindications to the use of rhubarb; with such diagnoses, the plant will become dangerous to the body.

Why is it useful to prepare for the winter?

If there are no contraindications and you want to support the immune system year-round, then the best choice would be to prepare compote for the winter, when fresh rhubarb is not available. There are plenty of recipes for making rhubarb compote, but you can get creative and diversify the taste with your favorite berries and fruits.

Rhubarb juice in its pure form has a pronounced sour taste, so it is customary to combine it with sweeter berries, fruits, and add sugar or honey. The choice directly depends on personal taste preferences.

When prepared correctly, compote can be stored for a long time in an airtight container, preferably in a cool and dark place. Today, rhubarb is not the most popular plant, and for making drinks it is best to use fresh stems, since after long storage the taste may deteriorate.

If sterilizing and sealing compote is problematic, then you can use frozen ingredients; when stored in the freezer, rhubarb retains all the necessary properties.

Preparing rhubarb compote for the winter or preparing a drink from frozen ingredients is the best way for a weakened body to gain strength.

Simple recipes to help your health

When choosing rhubarb as a home health aid, the first question that arises is: how to cook rhubarb compote? If there are no problems with the main ingredient, then it can be difficult for a beginner to determine how to properly mix other components so as not to kill the main taste of the drink.

In this case, recipes for making rhubarb compote, proven over the years, will become indispensable:

1. Rhubarb and apples. An excellent combination while maintaining natural sourness.

For a liter of water you need to take 200 grams of rhubarb stems and apples, 40 grams of honey and lemon juice.

Cooking process:

• Add lemon juice and honey to a saucepan of water and bring to a boil.
• Wash the rhubarb stems and cut them into small pieces, then pour them into boiling water and cook for about 5-7 minutes.
• At this time, cut the apples into slices and place in a saucepan.
• Cook all the ingredients together for about 10 minutes and the compote is ready.

2. Rhubarb and orange. The drink will be rich in vitamin C.

For 2 liters of water you will need 400 grams of rhubarb, one orange, sugar (to taste).

Cooking process:

• It is better to prepare all the ingredients in advance, chop the rhubarb stems, cut the unpeeled orange into slices and remove the seeds.
• Add sugar to a saucepan with water and wait for it to dissolve.
• Pour the prepared ingredients into water, bring to a boil and then cook for about 5-7 minutes.
• Remove the compote from the heat, let it cool and strain.

After this, the drink is ready to drink or store for the winter.

3. Rhubarb and strawberries. The drink will have a berry taste and retain the pleasant sourness of rhubarb.

For two liters of water you need to prepare 400 grams of rhubarb, half a glass of strawberries, several slices of orange and sugar (to taste).

Cooking process:

• Prepare all the ingredients: chop the rhubarb stems, cut and remove the seeds from the orange, and destem the strawberries.
• Place a pan of water on the fire and bring to a boil.
• Then add all the ingredients at once and after a couple of minutes - sugar.
• Mix everything thoroughly, bring to a boil and cook for about 3 minutes.

The drink is ready.

Conclusion

Any of the above recipes is suitable for preparing for the winter. In order not to be left without the right vitamins, it is necessary to study the process of sterilizing containers and proper sealed packaging. If you follow all the rules, rhubarb compote will have all the beneficial properties of the plant and will help your immune system at any time of the year.

Rhubarb compote - general principles of preparation

We are accustomed to green rhubarb growing in our gardens and orchards. Few people know that this plant is rich in vitamins and minerals and helps the body work well. Rhubarb has a particularly beneficial effect on the functioning of the stomach, facilitating the digestion process. What can be prepared from this product? Add it to vegetable and fruit salads, make jam or make compote from rhubarb. If you do not add sugar to the compote, you can use the drink as part of your diet. Rhubarb, if you drink it with compote on an empty stomach, can speed up metabolic processes.

With sugar, rhubarb compote can improve appetite, and is very popular with children. This drink itself is a very tasty drink for children and adults instead of soda or fruit juice.

Rhubarb compote - preparing food and dishes

How to cook rhubarb compote? You don't need the whole plant to make the drink. Separate the leaf and leave only the thick pink stems-petioles, which must be thoroughly washed from the soil.

What to cook rhubarb compote with, what products go well with this plant? Citrus fruits, raisins, all berries from the garden and some fruits will go well with rhubarb in compote.

Rhubarb compote recipes:

Recipe 1: Rhubarb compote

The recipe for this drink is very simple. You will need rhubarb stalks and you can also use lemon zest to make the rhubarb compote more flavorful.

Required ingredients:

• Rhubarb (stalks) – 400 grams
• Lemon zest
• Sugar to taste

Cooking method:

Cut the washed rhubarb petioles into cubes 2-3 cm long.

Prepare lemon zest for compote.

Pour water into the pan where you will cook the compote and let it boil.

Place rhubarb and sugar in boiling water and let them cook for about fifteen minutes. Three minutes before it's ready, add the lemon zest to the pan and cover with a lid.

Recipe 2: Rhubarb compote “Raisin-Lemon”

For this drink, it is better to use light-colored raisins so that the rhubarb compote turns out to be an even, light color. You can also use lemon if you want to enhance the sour note in the compote.

Required ingredients:

• Raisins 300 grams
• Rhubarb (stalks) 300 grams
• Lemon (medium size) 1 piece
• Sugar to taste
• Mineral water for compote 3 liters

Cooking method:

Prepare the raisins by rinsing them several times under running water.

Wash the rhubarb petioles well from the soil, remove hard fibers and cut the stems into small cubes.

Wash the lemon and cut into cubes along with the peel.

Pour water into the pan where the compote will be cooked, put it on the fire, add sugar.

As soon as the water in the pan boils, add raisins, rhubarb, lemon and cook for about 15 minutes under the lid. After this period of time, the rhubarb compote will be ready.

Recipe 3: Rhubarb compote with tangerine

This drink invigorates, tones and has a pleasant taste.

Required ingredients:

• Tangerines 3 pieces
• Rhubarb (stalks) 400 grams
• Sugar to taste
• Purified water for compote 3 liters

Cooking method:

While the tangerines are intact, zest them and then squeeze out the juice, putting the pomace into the pan where the compote will be cooked.

Wash the rhubarb petioles and cut into cubes.

Wash the mint and tear into leaves.

Pour clean water into the pan containing the tangerine pomace and add sugar. Place the pan on the stove and bring the water to a boil.

Place the rhubarb in the water and cook it for about fifteen minutes. Three minutes before cooking, add mint and tangerine zest to the pan.

Strain the rhubarb compote through cheesecloth, cool and add tangerine juice.

Recipe 4: Rhubarb and Cherry Compote

Young children will definitely enjoy this delicious summer drink. For this rhubarb compote, you can use any variety of cherries, white or black.

Required ingredients:

• Rhubarb (stalks) 300 grams
• Cherries 300 grams
• Purified water for compote 3 liters
• Sugar to taste

Cooking method:

Remove the pits from the washed cherries.

Cut the rhubarb stalks into cubes.

Place a pan of water for compote on the stove, add sugar to it. After the water boils, place the rhubarb and cherries in the water and cook the compote for about ten to fifteen minutes.

Recipe 5: Rhubarb compote with currants and apples

Another variation of rhubarb compote. The drink turns out tasty, aromatic, and has a purple hue that is pleasing to the eyes.

Required ingredients:

• Fresh apples 2 pieces
• Currants 200 grams
• Sugar to taste
• Purified water for compote 3 liters
• Rhubarb (stalks) 300 grams

Cooking method:

Wash the apples, peel and cut into cubes.

Wash the currants thoroughly.

Cut the rhubarb petioles into cubes.

Fill a saucepan with water for compote, add sugar, and put on fire.

As soon as the water boils, place the apples, currants and rhubarb into the pan. Cook the compote for about fifteen minutes.

Rhubarb compote - secrets and useful tips from the best chefs

To make rhubarb compote even healthier, use honey instead of sugar. However, you need to put honey in a chilled drink so as not to deprive the beekeeping product of its beneficial properties.

What else can you add to rhubarb compote to make it tastier? One of the secret ingredients is honeysuckle and elderberry. The combination of rhubarb and plum, rhubarb and raspberries will also be unusual. From these fruits you can not only cook compote, but also make jam.

Do not consume the compote for more than two days after preparation, but store it in the refrigerator.

Not all spices are suitable for rhubarb compote. Use a little cinnamon or cloves if you want to give the drink an unusual flavor. However, these spices will only be appropriate if you do not add citrus fruits to the compote.

Rhubarb is a rather rare, but extremely useful plant that helps normalize the functioning of the human body thanks to a large amount of vitamins and minerals. It most effectively improves stomach function by stimulating digestive processes.

The petioles are widely used by housewives in the summer to preserve products such as jam or compote for the winter. You can freeze them and make a drink whenever you want.

Classic recipe for rhubarb compote

Ingredients

Servings: – + 18

• water 3 l
• rhubarb 400 g
• sugar 200 g
• lemon zest 20 g

Per serving

Calories: 48 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 11.8 g

30 min. Video recipe Print

We wash the petioles. We discard the heavily wrinkled ones.

Cut into cubes 2-3 centimeters in length.

We wash the lemon and prepare the zest to make the compote more flavorful.

Take a container and pour water. When it boils, lower the rhubarb.

Add sugar and let simmer for about 15 minutes.

When there are about 3 minutes left until the end of the process, add the lemon zest and cover with a lid. Let it brew a little and strain.

The compote is ready to eat.

Store in the refrigerator for no more than two days. Or we roll it up by pouring hot rhubarb compote into pre-sterilized liter jars.

In winter, this simple drink will help boost immunity and reduce the frequency of colds.

Recipe for rhubarb compote in a slow cooker

Cooking time: 10 minutes

Number of servings: 20

Energy value

• calorie content – ​​55.2 kcal;
• proteins – 0.3 g;
• fats – 0 g;
• carbohydrates – 13.8 g.

Ingredients

• water – 3 l;
• rhubarb – 700 g;
• sugar – 250 g;
• lemon – 1 pc.




Step-by-step preparation

1. Wash and peel the stems.
2. Soak for 30 minutes.
3. Place the rhubarb in a slow cooker and add 3 liters of purified water.
4. Squeeze the juice from half a lemon; adding zest wouldn’t hurt either, but this is optional.
5. Add sugar.
6. In the multicooker, set the “Cooking” (“Baking”) mode for 40 minutes.
7. When this process is completed, turn it on for another hour in the “Extinguishing” mode.
8. The compote is ready to eat. Sterilizing the containers in which you will store it will prolong the freshness of the product.

Rhubarb compote: benefits and harms

Thanks to the rich vitamin complex, the drink has a positive effect on the human body. If you have a cold with a fever, the substances contained in rhubarb compote will make you feel better and normalize your temperature balance. The unique ability to improve bowel function during constipation, the vegetable acts as a laxative without causing discomfort. With systematic use of the product, the digestive process and the functioning of the stomach as a whole improves. Compote, in which rhubarb is the basis, has antimicrobial properties, which helps fight colds. The performance of the liver and gallbladder is also normalized.

But we should not neglect the harmful effects of rhubarb on the human body. The first thing you should know is your own intolerance, the development of an allergy to the plant. During pregnancy and lactation, the consumption of compote must be controlled, that is, it is necessary to clearly determine how much it is allowed, and for this, consult a doctor. People suffering from diabetes should be treated with such compote with caution, in particular, control the amount of sugar in the drink.

Is it possible to give rhubarb compote to a child?

In fact, such a hood becomes a godsend for nursing mothers, because it perfectly quenches thirst and brings great benefits to both mother and child. The only thing is that you need not to overdo it with its use in order to avoid an allergic reaction.

During lactation, compote can be made by adding apples or dried fruits, this will act as a mild natural laxative, which is important in the first days of a child’s life.

To understand whether this product is right for you, you need to start with small portions. If there is no itching, nausea, or stomach pain, you can safely drink compote while feeding.

It is better for children to be allowed to drink rhubarb drink no earlier than 10 months and in small portions - once a day. The concentration should be small, so it is better to dilute it a little with water (1:1). It is useful for a child because it stabilizes stool, saturates the young body with vitamins and microelements necessary for growth, and improves digestive processes.

From one year onwards, your child can safely be given rhubarb compote and add various dried fruits, which will increase his vitamin supply.

Rhubarb compote recipe for children

Cooking time: 30 minutes

Number of servings: 6

Energy value

• calorie content – ​​48.2 kcal;
• proteins – 0.2 g;
• fats – 0 g;
• carbohydrates – 11.8 g.

Ingredients

• water – 1 l;
• rhubarb – 200 g;
• sugar – 70 g.

Step-by-step preparation

1. We wash the stems and peel the fresh rhubarb.
2. We cut the petioles into pieces about 1.5-2 centimeters.
3. Place the rhubarb in a container and soak for 15 minutes.
4. Next, pour a liter of water into the pan and add sugar, cook until it dissolves.
5. Add soaked rhubarb to boiling water.
6. Keep the compote for 15 minutes after boiling over low heat.
7. Let it cool and give it to the child.

Rhubarb compote with strawberries

Despite all the usefulness of rhubarb, the drink with it does not have a bright taste. Strawberries, which ripen in abundance at the same time as the active growth of rhubarb, can enrich the vitamin compote.

Cooking time: 40 minutes

Number of servings: 16

Energy value

• calorie content – ​​80.8 kcal;
• fats – 0 g;
• proteins – 0.2 g;
• carbohydrates – 19.7 g.

Ingredients

• rhubarb – 300 g;
• strawberries – 200 g;
• sugar – 300 g;
• water – 2.5 l.

Step-by-step preparation

1. Wash the rhubarb petioles thoroughly from the soil. Strawberries can be washed in a bowl of water, then placed in a colander and gently rinsed in the shower.
2. Place water for compote on the stove. As soon as it boils, add sugar and stir.
3. Cut the rhubarb into slices about 1 cm thick. Throw into boiling water.
4. After a minute, add strawberries. As soon as the water boils again, immediately turn off the heat. Close the lid. You should not cook compote for a long time: the less the berries and fruits are subjected to heat treatment, the more useful substances remain in them.
5. The drink must infuse. Therefore, we wait for it to cool completely, and then drink with pleasure.

Advice: in the same way, you can add apples, cherries, peeled oranges and even pumpkin to rhubarb. Or make an assortment with various fruits.

Rhubarb compote with dried fruits

Cooking time: 40 minutes

Number of servings: 12

Energy value

• calorie content – ​​93.5 kcal;
• fats – 0 g;
• proteins – 0.6 g;
• carbohydrates – 22.8 g.

Ingredients

• rhubarb – 200 g;
• prunes – 50 g;
• dried apples – 50 g;
• raisins – 50 g;
• dried apricots – 50 g;
• sugar – 150 g;
• water – 2 l.

Step-by-step preparation

1. Dried fruits are dried without prior washing. Therefore, we soak them for 20 minutes to remove dust and dirt. Then rinse under running water. This can be done conveniently by pouring dried fruits into a colander.
2. Place the fruit in a pan of water and place it on the stove. Cook after boiling for 20 minutes.
3. Meanwhile, wash the rhubarb petioles under water and trim the ends a little. Cut into cubes.
4. Add rhubarb to cooked dried fruits. Add sugar. Please note that you need less sugar than for a drink made from fresh fruits, since dried fruits contain a large amount of it. Cook everything together for 2 minutes after boiling and turn off the heat.
5. In order for the compote to bring as much benefit as possible, do not drink it until it has cooled completely. The drink will sit, and then it will receive a rich taste and a maximum of vitamins.

Advice: The composition of the mixture can be changed or added one component at a time. For example, use only dry apples, pears or raisins.

In addition to making compote from rhubarb, it is added to fruit or vegetable salads. The main thing to remember is that the edible part of rhubarb is only the stem; the leaves are considered poisonous. How to properly make a delicious rhubarb compote can be understood from the photos in the recipes or from the video in this article.