Rhubarb compote for the winter and for every day

Rhubarb compote will save you from the heat, give you a boost of energy, and enrich you with vitamins. It is combined with fruits, spices and berries, it is quickly prepared, there is a large selection of options for ready-made compote. The process uses fresh or frozen ingredients without much difference in taste and aroma.

Secrets of making rhubarb compote for the winter

You can cook only the stems, you can not eat the leaves. Compote is able to strengthen the cardiovascular system, reduces the risk of heart attack and stroke. The risk of developing tumors is reduced. Useful excess of vitamin C. Able to normalize the functioning of the nervous system.

It prevents the occurrence of colds and respiratory diseases, fights infections in the throat, is useful for the common cold, tones and improves mood, strengthens the immune system.

Do not use for those who have diseases of the gastrointestinal tract, as well as those suffering from diseases of the kidneys and urinary system. Patients with diabetes should consult a doctor. Do not take in the presence of inflammatory processes in the stomach or intestines, as well as with increased acidity.

Recipes for making rhubarb compote begin with the right selection of ingredients. The main product is harvested in June, when the thickness of the stem becomes 1,5 cm.

1. With pink stem – used for desserts, as a sweet berry flavor prevails.
2. with green stem – fresh. More suitable for soups, salads, snacks.

To get a sweet and healthy compote, you need to calculate the proportions for the syrup. In standard recipes, this is 1 liter of water per 1 kg of sugar. Modern recipes reduce the amount of sugar to a minimum, while maintaining beneficial properties and reducing calories. In any version of the compote, sugar can be replaced with honey.

Classic rhubarb compote recipe for the winter

A lot of useful properties, strengthening immunity and resisting colds. Compote can be prepared from the following ingredients:

• rhubarb – 1 kg;
• lemon – 1 pcs .;
• sugar – 250 g;
• purified water – 3 l.

Squeeze the juice from the lemon with a juicer or by hand. Strain to get rid of the pulp and seeds. The green parts of the vegetable, the leaves are cut off. Remove film and wash thoroughly.

Cut into small pieces, sprinkle with lemon juice. Water is poured into a saucepan, put on fire. Bring to a boil, pour out the sugar and boil for no more than 5 minutes. Pour the citrus juice and pour the vegetables. Cook within ten 10. Remove from heat.

Roll into sterilized dry jars, tightly closing the lid. Store in a dark place for no more than 1,5 years. If the liquid becomes cloudy over time, then it is no longer possible to eat.

Compote recipe for the winter from rhubarb, strawberries and mint

A low-calorie drink that will help out in the heat. For cooking you need:

• rhubarb (stems only) – 500 g;
• sugar – 200 g;
• water – 200 ml;
• strawberries – 250 g;
• mint – 3 tbsp.

Vegetables are placed in an enameled pan. Pre-cleaned from the film, washed, cut. Pour in sugar and water. Put on fire, bring to a boil.

The fire is reduced and boiled for 5 minutes. Stir during the process. After the sugar is completely dissolved, boil for 8-10 minutes. The stems of the vegetable should become soft.

Remove from heat, add chopped strawberries and mint (tear with hands). Stir and let cool. After that, put in the refrigerator.

Recipe for rhubarb compote with cinnamon for the winter

A sweet and healthy drink with a simple recipe and accessible ingredients. You will need:

• rhubarb – 500 g;
• sugar – 100 g;
• vanillin – 1 tsp;
• purified water – 1,5-2 l;
• lime juice – 40-50 ml;
• cover – 2 tsp.

Soak vegetables in cold water for 5 minutes. They get it, get rid of leaves and green petioles. Remove the film and cut into pieces. Put in dry jars. Fill with boiling water and close with plastic lids with holes.

After 30 minutes, pour the water from the cans into an enamel pan. Fall asleep cinnamon with vanilla, sugar. Boil for 5 minutes and add lime juice. Leave on low heat.

Vegetables in jars are again poured with boiling water, drained after 10 minutes. The syrup from the pan is poured into jars and quickly clogged.

Rhubarb compote with mint in jars

Rhubarb compote recipe from an old cookbook. You will need the following products:

• rhubarb stalks – 300 g;
• mint – 3 tsp;
• sugar – 100

Vegetables are washed, soaked in cold water for several minutes. Transfer to paper towel to drain liquid. Remove the film and cut into pieces.

Banks are washed and dried. Stack the chopped stems up to 1/3. Mint leaves are washed under cold running water, placed in jars. Pour boiling water for 15 minutes.

Water is poured into a saucepan. Add sugar and boil. Pour into jars and close. Stored for 1-1,5 years, retaining a pleasant color.

Delicious compote of rhubarb and red currant for the winter

An amazing combination of plant and berries. Intense color and refreshing taste.

• red currant – 170 g;
• sugar – 125 g;
• water – 2 l;
• rhubarb stalks – 9 pcs.

The stems are washed under cold running water. Remove the film and fibers, cut into pieces. An enamel pot with water and sugar is put on fire. After boiling, add the stems. Boil 5 minutes.

Pour red currants, boil. Turn off the heat, cover with a lid and let it brew for 10 minutes. Strain through a sieve. Cool and refrigerate for 1-2 hours.

A simple recipe for rhubarb compote with cherry leaves in jars

Refreshing cold drink. If the hostess plans to roll up for the winter, then 1 tsp can be added to the recipe. cinnamon.

• rhubarb – 500 g;
• cherry leaves – 1 handful;
• sugar – 200-250 g.

The stems are washed, peeled and cut into cubes. Sterilized jars are 1/3 full. The leaves are washed under cold water and placed on top. Pour in boiling water and leave for 15 minutes.

Water is drained into the pan using lids with holes. Pour in sugar and boil until the sand is completely dissolved. Pour back into jars and roll up.

Turn over, cover with a blanket and let cool. Fragrant compote is stored in a dark place.

How to roll rhubarb compote with oranges for the winter

Unusual, tasty and interesting drink. For cooking you will need products:

• apples – 350 g;
• oranges – 200 g;
• rhubarb – 350 g;
• sugar – 200 g;
• water – 2,5-3 liters.

Fruits are washed and peeled. Apples and stems are cut into bars. Oranges in semicircles. The removed peel of citrus fruits is poured with water in an enamel pan. Put on fire, bring to a boil. After 5-7 minutes, remove from heat, filter and put on fire again.

Sugar is poured, waiting for dissolution, fruits and vegetables are laid out in jars. Pour syrup from the pan and leave for an hour. Using plastic lids with holes, drain the water from the cans back into the pan.

Bring to a boil, pour back into jars. Cork them, wrap them warm and leave to cool completely. Clean in a dark place, without access to direct sunlight. Make sure the liquid stays clear.

How to cook rhubarb compote for every day

It is not always necessary to roll up the product for the winter. On a hot summer day, it is nice to enjoy a cool compote with a refreshing taste. You will need:

• rhubarb – 400-500 g;
• water – 2,5 l;
• sugar – 150-200 g (to taste).

Vegetables are washed, peeled and cut into 2-3 cm wide cubes. Water is poured into a saucepan, brought to a boil. Add sugar, stir until dissolved. The stems are poured into a jar, poured with syrup, left for 20 minutes, poured into a saucepan with water and boiled again.

Refill and leave to cool. Then put in the refrigerator for an hour. Standard compote of frozen or fresh rhubarb.

You can add the following ingredients to the recipe:

• oranges – 200 g;
• apples – 150-300 g;
• mint leaves – 9-10 branches;
• sprigs of rosemary – 5-6 pcs.;
• gooseberries – 1 handful;
• cranberries – 200 g.

Any of the products are simply poured over the stems into jars, otherwise the recipe does not change. Lemon juice is added to enhance the sourness. By combining different products, you can get many options.

How to cook a refreshing compote of rhubarb and lemons

An ideal compote for both a hot day and a cold winter evening in front of the fireplace. Ingredients:

• lemon – 1 pcs .;
• ginger – 15 g;
• sugar – 75 g;
• rhubarb – 350 g;
• water – 2 l.

The stems are washed, cut into equal pieces. Pour water into a saucepan, spread the pieces and bring to a boil. Cook for 3-5 minutes. Lemon with peel cut into circles.

Ginger is washed, peeled, chopped with plates. All ingredients are added to water with vegetables. Bring to a boil and cook for 3 minutes. They take it off the fire.

Rhubarb compote with apples and cinnamon

A popular and simple recipe for making rhubarb compote. You will need:

• rhubarb stalks – 400 g;
• large apple – 3 pcs.;
• vanillin – 1 tsp;
• cinnamon – 1 tsp;
• sugar – 100 g;
• lemon – 1 pcs.

The stems are chopped, the apples are divided into 4-6 slices. Remove seeds and core. Can be cut into cubes. Purified water in a saucepan is brought to a boil. Add all products (except lemon) and spices, boil.

The zest is removed with a vegetable peeler and added to the compote. Remove from heat and leave to infuse for an average of 5 hours. Cool and strain if necessary.

Delicious rhubarb compote with strawberries and honey

Summer drink with a refreshing taste and pleasant aroma. As ingredients use:

• rhubarb stalks – 7 pcs.;
• strawberries – 150 g;
• sugar – 200 g;
• honey – 2 st. l .;
• purified water – 1-1,5 l;
• orange – 1 pcs.

The zest is removed from the citrus, the juice is squeezed out separately. Water is poured into the pan, zest, sugar, juice and honey are poured. Put on fire, bring to a boil and cook for another 10 minutes.

The stems are peeled, cut and laid out in syrup. Bring to a boil and remove from heat after 5 minutes. Cover with a lid and leave for an hour. Return the saucepan to a slow fire. Pour chopped strawberries, bring to a boil, turn off the heat and close the lid.

Cool and send to the refrigerator for an hour. Ready compote can be decorated with mint or rosemary leaves.

Rhubarb compote with vanilla and lemon juice

A refreshing option that will quench your thirst and give you energy on a hot summer day.

• rhubarb stalks – 450 g;
• lemon – ½ pc.;
• water – 2,5 l;
• sugar – 150

The leaves are cut, the stems are washed and cleaned of film and hard fibers. Cut and put in cold water for 10-12 minutes. Wash the lemon, cut off 4 circles. Pour purified water with sugar into the pan, boil until dissolved. Shift vegetables and citrus fruit.

Cook over medium heat for no more than 15 minutes. Cover with a lid and a towel, insist 10-12 minutes. Strain and let cool.

Delicious rhubarb compote with raisins and lemon

Delicate color and fragrance. Suitable for an evening snack or a festive table.

• water – 2,5 l;
• rhubarb stalks – 500 g;
• raisins – ½ tbsp.;
• lemon – ½ pc.;
• sugar – 7 st. l.

Soak chopped stems in cold water for 15 minutes, pull out and allow excess water to drain. Raisins are washed in a colander under cold running water.

Pour purified water into a saucepan and bring to a boil. Pour out all the sugar and wait for dissolution. Remove from heat, pour chopped vegetables, lemon juice and zest, mix. Put on fire, bring to a boil, remove and let it brew until it cools completely. Put in the refrigerator for 1-2 hours.

Tonic rhubarb compote with mint and raisins

Pleasant taste of the drink, giving strength and energy. Ideal in hot weather, quench your thirst. To prepare rhubarb compote according to the recipe, you will need:

• rhubarb – 450 g;
• lemon – 1 pcs .;
• mint leaves – 4 tbsp. l.;
• sugar – 70 g;
• raisins – 100 g;
• cinnamon – 1 tsp;
• rosemary – 2-3 sprigs.

Raisins are washed with cold water, transferred to a bowl and poured with boiling water. Strain after 5-7 minutes. The stems are cleaned, washed, tough fibers are removed and cut. Remove the zest from the lemon with a vegetable peeler, squeeze the juice into a separate glass (filter).

Mint is torn by hand into arbitrary pieces. Pour water with sugar into a saucepan, put on fire until dissolved. Lemon juice is poured into the syrup, zest and raisins are poured. Cook for 5-7 minutes.

Remove from heat, put again after 15 minutes. Add all other ingredients and bring to a boil. Immediately turn off, cover with a lid and a towel. Insist until completely cooled.

Rhubarb and ginger compote

A drink to lift your spirits. A fragrant addition to any meal. Ingredients:

• rhubarb (stems only) – 400 g;
• ginger – 20 g;
• sugar – 200 g;
• cinnamon – 1 tsp;
• star anise – 5 g.

Vegetables are washed, peeled and finely chopped. Put water with sugar on fire and stir continuously. Sprinkle spices and bring to a boil. Taken off the stove.

Ginger is peeled, chopped into slices and sent to syrup along with vegetables. Bring to a boil on the stove, stir for 5 minutes and turn off. Strain and let steep for 3 hours. Compote can be put in the refrigerator.

Delicious rhubarb, apple and black currant compote

An unusual summer option for preparing a soft drink. Can be rolled into banks. You will need:

• rhubarb (stems only) – 400 g;
• sugar – 150 g;
• green apples – 2 large;
• black currant – 200 g;
• vanilla – 1 tsp. l.

Currants are washed in cold water, covered with half the sugar. Press lightly with a pusher to squeeze out some juice. Mix and leave in the bowl. The stems are washed, cut, like apples (the core and seeds are pulled out).

Put a pot of water and sugar on the stove, bring to a boil and lay out all the ingredients. Boil after boiling for 7 minutes and remove from heat. Let it brew for 10 minutes and return to the stove. So repeat one more time.

Strain, pour into a decanter and leave to cool, after which you can put it in the refrigerator.

How to store rhubarb compotes

Vegetables retain their beneficial properties even after clogging. Such a drink is able to retain a rich aroma, taste and vitamins for up to one and a half years. Store in a dark cool place out of direct sunlight.

Compote is stored in the refrigerator for no more than 2 days. Loses useful properties and vitamins within 24 hours after preparation. It is stored on the table without additional cooling for no more than 5 hours.

Conclusion

Rhubarb compote will take its rightful place in the diet of any family. It is easy to prepare, retains useful properties for a long time, contains a large amount of vitamins and trace elements. Low-calorie cooling compote is suitable for any time of the year. With a change in recipes, it is better not to risk it, as you can spoil the flavor combinations.