Rhubarb compote: how to make a drink from vegetables and apples, cherries, raisins, recipes for preparing a healthy drink for the winter

Prepare

Before you start cooking compote, you should properly prepare the ingredients. 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 tender flesh, for this reason the skin is not removed from them. Well-ripened rhubarb has a rough and tough peel – it must be removed. Only washed petioles are used.
3. 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 “Rhubarb compote with cinnamon for the winter”

In this video, you will learn how to make delicious cinnamon rhubarb compote for the winter.

Than useful

For a long time, rhubarb has been cultivated 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 included in the composition, improves blood circulation. During cooking, nutrients are not destroyed.

It is worth adding that not everyone can get involved in a rhubarb drink. It is necessary to limit the use of older people, as well as those who have problems with the gastrointestinal tract. The drink can also cause serious poisoning in young children.

fresh drink

Below are proven recipes with which you can prepare fresh compote that does not require rolling.

With apples

Take 250 g of apples and rhubarb, 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. Throw in the peeled and washed petioles, mint, cinnamon and lemon zest.
4. Bring to a boil again, remove from stove.
5. Cover the bowl 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 sprigs of thyme.

The drink is brewed as follows:

1. Boil purified water, throw in 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 a perfect match. The color of dried grapes does not matter 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 lay the pieces in the dishes.
2. Pour water over raisins, leave for 15 minutes, rinse.
3. Heat water, add raisins, rhubarb and granulated sugar.
4. Boil, cover, cook for 5-7 minutes.
5. Turn off and steam a little more, covering the dishes with a lid.

With cherry

It will turn out an excellent compote for the summer, which will appeal to the smallest. Any variety is used, including black and white berries.

It will take 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 pits.
2. Wash the rhubarb stalks and cut into cubes.
3. Pour water into a bowl for cooking, put on fire and pour granulated sugar.
4. After boiling, add 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.

From 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 them with hot sugar syrup, cover with clean lids.
2. Put the jars in a bowl with water, heat to 60 ° C.
3. As a rule, jars are sterilized for no more than 20 minutes at a 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 rhubarb stalks and make syrup. Housewives are guided by the fact that for 1 liter of water they take 1 glass of granulated sugar. 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 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 with something dense, leave in this position until completely cooled.

With cherry

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

Step-by-step cooking instructions:

1. Rinse the berries well, remove the twigs.
2. Remove the leaves from the stems, peel them, wash them, cut into small cubes.
3. Pour water into a bowl, add granulated sugar, boil.
4. Place cherries and rhubarb in clean jars, pour boiling sugar syrup over.
5. Do not top up to the brim, cover the container with steamed lids.
6. Put the jars in a bowl with 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 jars, you will need 2 basil leaves, 2 liters of purified water, 400 g of rhubarb and 200 g of sugar.

Prepare the compote as follows:

1. Sterilize jars for seaming.
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 rhubarb in a container, put one leaf of basil.
6. Pour boiling water to the top, roll up.
7. Turn the container over, wrap and store until the jars have cooled.

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

It is worth adding that in all recipes the amount of sugar is indicated approximately. It can be “customized” to your tastes, reducing or increasing the volume. As a rule, blanks that will stand until winter are made sweeter.

In conclusion, we need to add a few more recommendations that may be useful to hostesses:

1. For even greater usefulness of the drink, you can replace sugar with honey. The product is added only to chilled compote, otherwise it will lose all properties.
2. Elderberry and honeysuckle are the secret ingredients that make the drink even more delicious. Rhubarb also pairs well with plums or raspberries.
3. Fresh drink should be consumed two days after preparation. Open dishes with compote are stored in the refrigerator.
4. Not all spices can be used. To give an unusual aroma and refined taste, you can add a little cloves or cinnamon. They are put only when there are no citrus fruits in the compote.

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