Rhubarb compote. Aromatic compote of rhubarb with strawberries without sterilization

On a hot, bright day, rhubarb compote will save you from the annoying heat. Sourish soft drink not only pleasant, but also useful. During the summer, you can collect the plant twice. The first harvest contains malic acid than more valuable. In the second harvest, malic acid is converted to acetic acid, so this stem is less useful.

Cooking rhubarb is not a difficult task. The recipe for compote from rhubarb consists of several stages in which the rhubarb is first cut into pieces and then poured with bubbling syrup. But in any step by step descriptions there are always some nuances, displayed below. Rhubarb can be closed not only in its single kind, but also combined with other ingredients, for example, with apples, oranges, various berries and fragrant spices. The procedure will take only up to an hour of time and the result will be stunning. Therefore, it is worth allocating precious time if you have such a plant in the garden, and detailed recipes with a photo of rhubarb compote will help bring this life-giving elixir to life.

Rhubarb: benefit and harm

Before you cook anything from rhubarb, you need to familiarize yourself with its advantages in taking and contraindications. Rhubarb compote, the benefits and harms of which are important if you are going to add it to your diet. To the number positive qualities may include the following:

• strengthens the heart muscle cardiovascular system, respectively, reduces the risk of stroke and heart failure;
• reduces the possibility of the formation of benign tumors;
• improves digestion;
• prevents colds due to great content vitamin C;
• strengthens bone tissue, improves vision with vitamin A;
• stabilizes nervous system, normalizes sleep due to capacity a large number magnesium and iron.

In a drink from this plant There are some downsides as well, including:

• who has stomach problems large doses compote can exacerbate the disease;
• you can not drink the consistency, which is based on rhubarb, suffering from diseases of the kidneys and bladder;
• It is worth carefully taking rhubarb drinks for diabetics.

Only rhubarb stalks can be eaten, the leaves are not suitable for food.

Rhubarb compote for the winter with sterilization

This recipe for compote from is a slightly acidic drink from young stems, preserved for the winter. Such petioles can be taken as much as you like. Based on the amount of raw materials collected, the main thing is to cook the syrup correctly. And it is calculated as follows: 1 kilogram of sugar is diluted in a liter of water. Rhubarb contains malic acid, which replaces citric acid or vinegar, so additional ingredients for the safety of provisions are not needed.

Cooking process:

Degree of saturation sour taste blanks depends on the amount of rhubarb poured into the jar.

Rhubarb compote for the winter without sterilization

Rhubarb compote for the winter without sterilization can be prepared easily and quickly by taking only 350-400 grams of stems. The syrup will consume 60-70 grams of sugar and about 1.5 liters of water.

Cooking process:

To enhance the acid, lime or lemon juice can be added to the syrup.

Rhubarb and apple compote

Get a delicious rhubarb drink with delicate aroma you can add to it apple slices. Compote of rhubarb and apples is very pleasant in taste, and most importantly, fortified. On it you need to prepare 300 grams of rhubarb and 200 grams of apples. Those who wish to give a different color to the compote need to add pomegranate seeds. 45 grams of honey will saturate winter preparation piquant taste And unusual sweetness. For reliable storage, add 45 grams of lemon juice.

Cooking process:

Rhubarb compote with orange

To prepare rhubarb compote for the winter with orange additive you need to take 200-300 grams of rhubarb and a large orange. For flavor, you can add a branch of rosemary. 200 grams of sugar diluted with 500 grams of water and 200 grams of orange juice will go to the syrup.

Cooking process:

Rhubarb compote, due to its light sour taste, is a thirst quencher even in the most hot weather. Useful material, which are in it, fill the body with vitamins, energize and stimulate brain activity. Boil rhubarb compote impeccable recipes with a photo and a good day is guaranteed!

How to make compote

rhubarb compote recipe

3 l

30 minutes

30 kcal

5 /5 (1 )

Many people grow rhubarb in their gardens and dachas, which they have not been able to find a use for for years. It would seem that you can cook from such an acidic plant to make it 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 oncological diseases. True, rhubarb compote can bring not only benefits, but also harm. It should not be taken by pregnant women diabetes and people with inflammation of the stomach, intestines, or kidneys. It is also best not to consume it if you have rheumatism, cholecystitis, or gout.

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

Rhubarb compote with cinnamon

Kitchen appliances and utensils: saucepan, knife, cutting board, drain lid, jars.

Ingredients

Cooking process

Compote video recipe

Watch this video of a woman explaining and showing 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 cinnamon for the winter

Delicious, fragrant, with a slight smell of cinnamon compote for the winter! Cooking is easy and fast!

https://i.ytimg.com/vi/t8S268Y7plQ/sddefault.jpg

2016-06-17T11:11:50.000Z

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 for the winter can be closed 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 liking.

What is compote served with?

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

Submit useful compote To birthday cake or a pie. Drink compote with sweets that you chew while watching a movie, or your favorite dessert at dinner. Drink more, because such a compote is not harmful to health when correct use especially if it's unsweetened.

Other options

Compote - perfect option in order to receive a daily dose of vitamins in winter. So choose your favorite fruit and prepare twists for the winter. For example, cook to enjoy the berry flavor under New Year. Or close, getting not only delicious drink but also gentle canned fruit. You will get the same effect if you cook. Or close the delicious gooseberry compote with orange. You can even make natural fanta for the winter by preparing. Unlock new recipes and get interesting flavors, because it is quite easy.

What about rhubarb compote? Did you like this combo? Write your feedback in the comments.

Step-by-step recipes for making rhubarb compote for the winter: classic on three-liter jar, easy in a slow cooker, with apples, with hibiscus, without sterilization with cinnamon and vanillin

2018-07-26 Irina Naumova

Grade
prescription

1093

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

5 gr.

20 kcal.

Option 1: Classic rhubarb compote recipe for the winter

It turns out that you can cook a lot of interesting things from rhubarb, for example: pies, pie, compote, fruit drink or an ordinary soft drink. We will prepare rhubarb compote for the winter. Let's start with classic recipe for a three-liter jar, we will offer several options that differ from the main recipe. We will add various additional ingredients, come up with interesting combinations delicious and refreshing compote. The main thing is that you can drink such a drink all year round.

Ingredients:

• kilogram of rhubarb stalks;
• one hundred and fifty grams of sugar;
• three liters of water.

A step-by-step recipe for rhubarb compote for the winter

The recipe is for one three-liter jar of rhubarb compote. If you want to use, for example, half-liter jars, remember: each jar takes seventy-five grams of granulated sugar.

Let's start preparations with preparation glass containers and covers properly.

First, the jar or jars must be washed well. Then they need to be sterilized. For example, you can put them in an oven preheated to 160 C for a quarter of an hour. Some housewives process jars with steam - there is a special lid, it is placed on a pot of boiling water, jars are placed in the holes and sterilized with steam.

Boil the lids or just scald them. Then the entire container is dried in vivo or wipe dry.

To prepare compote for the winter, we only need rhubarb stalks, the leaves are not needed, you can immediately cut them off.

First wash well, then carefully remove the top skin. It is quite easy to remove in thin strips, you just need to pick it up from one end with the tip of a knife.

Now we take the stems and cut them into cubes of about one and a half centimeters. We put it in a three-liter jar or two one and a half liter jars, depending on availability.

Half fill if you want more rich taste or one third.

Pour three liters of water into the pan, pour granulated sugar and put on heat. We need to bring to a boil, dissolving sugar.

When sweet syrup starts to boil, immediately pour it into the jar to the very top. Close the lid tightly and leave for a quarter of an hour.

Now we filter the resulting back into the pan, bring to a boil again, and then pour into jars with chopped rhubarb stalks. Once again we insist the same amount of time, then repeat all the steps for the third time.

Only now close the lids tightly and tightly. Place the rhubarb compote, lids down, on the floor, throw a blanket or blanket over the top, tuck it in slightly, and let it cool. After that, you can remove the compote for long-term storage.

Option 2: A quick recipe for rhubarb compote for the winter

According to this recipe, a delicious compote is prepared, as they say, as easy as shelling pears. First, the rhubarb is soaked a little, then it is covered with sugar and water in a multicooker bowl. The program is selected, it remains only to wait for the signal and pour the compote into a sterile container and put it away for the winter.

Ingredients:

• seven hundred grams of rhubarb stalks;
• half a lemon;
• three liters of water;
• a quarter kg of sugar.

How to quickly cook rhubarb compote for the winter

How to properly prepare banks for long storage compote, we told in the first version. Let's get straight to the rhubarb. We cut the leaves, wash the stems and remove the skin with a thin knife.

Pour in water to cover the rhubarb, and leave for half an hour.

Now cut the stems into cubes and send them to the multicooker bowl. Fill with the specified amount of water. Next, squeeze the juice of half a lemon, pour granulated sugar.

We close the lid and the valve, select the program to choose from, depending on your device: “Cooking”, “Soup”, “Baking”. We set the timer for forty minutes and go about our business.

So, a beep sounded, we change the program to “Extinguishing” or simply leave it on the heating for one hour. Focus on the power of your device when choosing a program.

And now, pour into jars along with pieces of rhubarb. Tighten the lids tightly, cover the jars with compote until completely cool. Now the preparation for the winter is ready, you can safely clean it up.

Option 3: Winter rhubarb compote with apples

Rhubarb goes well with apples, let's prepare a compote mix. It is best to use sweet or sweet and sour apples to get a good contrast and interesting taste.

Ingredients:

• two hundred grams of rhubarb stalks;
• kilogram of apples;
• liter of water;
• two hundred to four hundred grams of granulated sugar.

Step by step recipe

Let's talk about the proportions of granulated sugar right away. The recipe gives an approximate amount. If you do not like very sweet compotes, take this ratio: three hundred to four hundred grams of sugar per three liters of water. It turns out that one liter takes about one hundred to one hundred and fifty.

If your apples are sour, you can increase the amount of sugar.

The next step is to sterilize the jars and boil the lids. Handle the container in a way that suits you.

From the rhubarb we cut off the leaves and petioles, carefully pick up the skin with a knife and remove it. Then the stem is rinsed and cut into cubes of about three to five centimeters.

Wash the apples, cut into slices, cut out the core, but do not throw it away yet.

Some housewives oxidize apples so that they retain their color. The slices are placed in acidic water. Approximately three grams are taken per liter of water citric acid. Before putting apples in jars, they are washed from acidic water.

We put slices of rhubarb and slices of apples in prepared sterile jars. Can be layered or mixed.

Pour boiling water from a kettle or pan to the very brim. Cover with lids, cover with a towel and leave for three minutes.

Carefully drain the water from the jars into a saucepan. We cover the jars with rhubarb and apples again with a towel so that they do not cool down.

Pour sugar into a saucepan and bring to a boil. Then pour boiling syrup over the jars up to their shoulders. Cover with lids, but not tightly. When the jars stand for about three minutes, the steam from the hot syrup will force out the air - now you can roll up.

We put the lids down on the floor, cover with a blanket or blanket and leave to cool. After that, remove the rhubarb compote with apples for storage.

Option 4: Rhubarb compote for the winter with hibiscus

This recipe is very simple and straightforward. Let's add a little hibiscus, he is " Sudanese rose" For rich color and milder taste.

Ingredients:

• twelve stalks of rhubarb;
• four liters of water;
• two hundred grams of sugar;
• ten grams of hibiscus.

How to cook

Let's prepare the rhubarb first. First cut the leaves and wash the stems. Cut off the green part and remove the skin from the red part.

Pour water into large saucepan, pour in granulated sugar and, after boiling, boil for about three minutes so that the sugar is completely dissolved.

Prepared rhubarb stalks are cut into pieces.

Pour hibiscus into sweet syrup, rhubarb pieces and cook for about six minutes. Turn off the stove.

Pour compote into jars along with rhubarb and hibiscus. Seal immediately with lids and flip. Cover with something thick and let cool completely.

Now the compote is removed to the pantry.

Option 5: Rhubarb compote for the winter without sterilization with cinnamon and vanilla

An interesting recipe for a delicious and rich rhubarb compote. Add a cinnamon stick and a bag of vanillin to make the taste interesting and unusual.

Ingredients:

• five hundred grams of rhubarb without leaves;
• seventy grams of sugar;
• a sachet of vanillin;
• cinnamon stick;
• liter of water;
• thirty ml of lime juice.

Step by step recipe

Rhubarb sticks are rinsed, freed from a thin film and cut in small pieces. Immediately put everything in prepared jars.

Pour boiling water from a kettle or saucepan, cover iron lids in which we make several holes in advance.

After about thirty minutes, drain the water into the pan through the holes. Add vanilla, sugar and cinnamon stick.

Bring to a boil and boil for three minutes. Add lime juice and stir.

Remove the lids with holes, pour boiling syrup over rhubarb, now close the jars tightly with lids.

We check the tightness: turn the lids down and place on the floor. If the jars do not leak, cover them with a blanket and let cool completely.

Now we put it in storage in the cellar.

We are accustomed to green rhubarb growing in our gardens and orchards. Few people know that this plant is rich in vitamins and minerals, helps the body work smoothly. Rhubarb has a particularly beneficial effect on the work of the stomach, facilitating the process of digestion. What can be prepared from this product? Add it to vegetables and fruit salads, make jam or cook compote from rhubarb. If you do not add sugar to the compote, then you can use the drink as part of diet food. 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. Such a drink in 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 a drink. Separate the leaf and leave exclusively pink thick petioles, which must be thoroughly washed from the ground.

With what to cook rhubarb compote, what products are combined 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

Recipe this drink very simple. You will need rhubarb stalks, and you can also use lemon zest to make the rhubarb compote more flavorful.

Required Ingredients:

• Rhubarb (petioles) - 400 grams
• lemon zest
• Sugar to taste

Cooking method:

1. Cut the washed rhubarb stalks into cubes 2-3 cm long.
2. Prepare lemon zest for compote.
3. Pour water into the saucepan where you will cook compote, and let it boil.
4. Dip the rhubarb and sugar into boiling water and let them boil for about fifteen minutes. Three minutes before cooking, dip the lemon zest into the pan and cover with a lid.

Recipe 2: Raisin Lemon Rhubarb Compote

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 your compote.

Required Ingredients:

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

Cooking method:

1. Prepare the raisins by rinsing them several times under running water.
2. Wash rhubarb petioles well from the ground, remove tough fibers and cut the stems into small cubes.
3. Wash the lemon and cut into cubes along with the peel.
4. Pour water into the pan where the compote will be cooked, put on fire, add sugar there.
5. As soon as the water in the pan boils, dip the raisins, rhubarb, lemon there 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 Mandarin

Such a drink invigorates, tones and possesses pleasant taste.

Required Ingredients:

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

Cooking method:

1. While the tangerines are intact, remove the zest from them, and then squeeze out the juice, put the pomace into the pan where the compote will be cooked.
2. Wash the rhubarb stalks and cut into cubes.
3. Wash the mint and tear into leaves.
4. In the pan where the mandarin pomace is located, pour clean water and add sugar. Place the pot on the stove and bring the water to a boil.
5. Dip the rhubarb into the water and boil it for about fifteen minutes. Three minutes before cooking, add mint and tangerine zest to the pan.
6. Strain compote from rhubarb through cheesecloth, cool and add tangerine juice to it.

Recipe 4: Rhubarb Compote with Cherries

Delicious summer drink sure to please little kids. For this rhubarb compote, you can use any variety of sweet cherry, both white and black.

Required Ingredients:

• Rhubarb (petioles) 300 grams
• Sweet cherry 300 grams
• Purified water for compote 3 liters
• Sugar to taste

Cooking method:

1. Remove the pits from the washed cherries.
2. Cut rhubarb stalks into cubes.
3. Put a pot of water for compote on the stove, add sugar to it. After the water boils, dip the rhubarb and cherries into the water, 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 to be tasty, fragrant, pleasing to the eye of a purple hue.

Required Ingredients:

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

Cooking method:

1. Wash apples, peel and cut into cubes.
2. Wash the currant thoroughly.
3. Cut rhubarb stalks into cubes.
4. Fill a saucepan with water for compote, add sugar there, put on fire.
5. As soon as the water boils, dip the apples, currants and rhubarb into the pan. Boil compote for about fifteen minutes.

1. 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 useful properties.
2. What else can be added to rhubarb compote to make it tastier? One of secret ingredients- this is honeysuckle and elderberry. The combination of rhubarb and plum, rhubarb and raspberry will also be unusual. From these fruits, you can not only cook compote, but also make jam.
3. Do not use compote for more than two days after preparation, but store it in the refrigerator.
4. 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.

We are accustomed to green rhubarb growing in our gardens and orchards. Few people know that this plant is rich in vitamins and minerals, helps the body work smoothly. Rhubarb has a particularly beneficial effect on the work of the stomach, facilitating the process of digestion. What can be prepared from this product? Add it to vegetable and fruit salads, make jam or cook compote from rhubarb. If you do not add sugar to the compote, you can use the drink as part of a 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. Such a drink in 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 a drink. Separate the leaf and leave exclusively pink thick petioles, which must be thoroughly washed from the ground. With what to cook rhubarb compote, what products are combined 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 (petioles) - 400 grams
• lemon zest
• Sugar to taste

Cooking method:

• Cut the washed rhubarb stalks into cubes 2-3 cm long.
• Prepare lemon zest for compote.
• Pour water into the saucepan where you will cook compote, and let it boil.
• Dip the rhubarb and sugar into boiling water and let them boil for about fifteen minutes. Three minutes before cooking, dip the lemon zest into 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 your compote.

Required Ingredients:

• Raisins 300 grams
• Rhubarb (petioles) 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 rhubarb petioles well from the ground, remove tough 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 on fire, add sugar there.
• As soon as the water in the pan boils, dip the raisins, rhubarb, lemon there 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 mandarin

This drink invigorates, tones and has a pleasant taste.

Required Ingredients:

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

Cooking method:

• While the tangerines are intact, remove the zest from them, and then squeeze out the juice, put the pomace into the pan where the compote will be cooked.
• Wash the rhubarb stalks and cut into cubes.
• Wash the mint and tear into leaves.
• In the pan where the mandarin pomace is located, pour clean water and put sugar. Place the pot on the stove and bring the water to a boil.
• Dip the rhubarb into the water and boil it for about fifteen minutes. Three minutes before cooking, add mint and tangerine zest to the pan.
• Strain compote from rhubarb through cheesecloth, cool and add tangerine juice to it.

Recipe 4: Rhubarb compote with cherries

A delicious summer drink sure to please little kids. For this rhubarb compote, you can use any variety of sweet cherry, both white and black.

Required Ingredients:

• Rhubarb (petioles) 300 grams
• Sweet cherry 300 grams
• Purified water for compote 3 liters
• Sugar to taste

Cooking method:

• Remove the pits from the washed cherries.
• Cut rhubarb stalks into cubes.
• Put a pot of water for compote on the stove, add sugar to it. After the water boils, dip the rhubarb and cherries into the water, 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 to be tasty, fragrant, pleasing to the eye of a purple hue.

Required Ingredients:

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

Cooking method:

• Wash apples, peel and cut into cubes.
• Wash the currant thoroughly.
• Cut rhubarb stalks into cubes.
• Fill a saucepan with water for compote, add sugar there, put on fire.
• As soon as the water boils, dip the apples, currants and rhubarb into the pan. Boil compote for about fifteen minutes.

Rhubarb compote - secrets and helpful 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 be added to rhubarb compote to make it tastier? One of the secret ingredients is honeysuckle and elderberry. The combination of rhubarb and plum, rhubarb and raspberry will also be unusual. From these fruits, you can not only cook compote, but also make jam.
• Do not use 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.