Rhubarb compote: step by step recipes with photos. Rhubarb compote: even herbaceous plants can be useful

Rhubarb Compote - General Cooking Principles

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: 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:

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 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 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.

At the height of June, it's time to start harvesting rhubarb for the winter. From this seemingly stupid plant, you can cook a lot of interesting things. For example, jam, compotes for the winter or just a soft drink, open pies or small pies with filling. Rhubarb compote for the winter will be an excellent preparation. A simple recipe - the principle of making canned rhubarb compote is the same as compote from berries or fruits. A delicious sour drink will surely awaken in you memories of the warm summer season and the cottage.

Ingredients for 3 liters of compote (I have 2 cans of 1.5 liters each):

• Rhubarb (stems) - ~ 1 kg.
• Sugar - 150 gr. (75 gr. per jar)
• You will also need 2 cans of 1.5 liters + 2 metal lids

How to prepare rhubarb compote for the winter:

At the very beginning, I prepare the dishes in which I will close the rhubarb compote. I will need 2 cans of 1.5 liters and 2 metal lids. Wash jars and lids thoroughly with baking soda in running water. Then I sterilize the jars in the oven for 15 minutes at a temperature of 160 degrees. I cool them down. I simply pour boiling water over the lids and wipe them dry. I cover the jars with lids and set aside until compote is prepared.

Wash the rhubarb stalks thoroughly. I clean them from the top skin. Doing this will not be difficult. With a knife I pick up the edge on one side and tighten the film.

I cut the peeled rhubarb into small square pieces (1-1.5 cm).

I put chopped rhubarb in jars. I filled jars with rhubarb to 1/3 level. I want to say that you can fill the jars up to half (1/2), because when pouring syrup, the pieces of rhubarb will thaw the juice and boil. If you fill the jar halfway, the taste will be more intense.

I'm making syrup. Pour 3 liters of water into the pot. I add 150 gr. Sahara. I put the pan on the fire, bring it to a boil. Sugar will completely dissolve in water.

I fill the jars with boiling syrup to the top. Be very careful not to burn yourself! I cover the top of the jars with lids and leave to stand for 15 minutes.

Then I put a lid on the jar with holes to drain the compote. And pour the syrup into the pan.

I bring the syrup to a boil again and pour it into the jars again. I'll leave it for another 15 minutes.

And again pour the syrup into the pan. I bring it to a boil for the last time.

I fill jars with pieces of rhubarb with hot syrup for the third time. And then I roll up the jars with lids.

I wrap jars with compote and leave to cool completely.

Rhubarb compote for the winter is ready!

You need to store compote, like any blank, in a dark, cool place.

Once this plant was grown as a medicinal plant: it improves blood circulation, strengthens the immune system and has a laxative effect.

Today it is more used for culinary purposes - they cook jam, preserves and compote from rhubarb, the recipe of which has several options. Thanks to the fruity aroma, pies are stuffed with rhubarb mass, kvass, cereals and caviar are prepared, juice is squeezed out, and all kinds of sauces are made.

The subtleties of cooking rhubarb compote

You can’t just pick rhubarb in the garden or on the market and cook compote from it. Not any petioles are suitable for it, and they must be prepared for cooking:

• We do not use rhubarb leaves for cooking.
• We choose, if possible, young petioles, preferably a red hue: they are juicier and more tender. If there are stems of an adult plant, remove the rough skin from them and rinse.
• We use only elastic and bright parts of rhubarb for compotes: pale and wilted are not suitable.
• When cooking rhubarb compote for the winter, more sugar is added, otherwise acidification and spoilage of the product occurs.
• We store the petioles in the refrigerator for no more than two days before cooking. It keeps in the freezer for up to a year.
• Sugar in compote can be replaced with honey, it will turn out sweeter and will kill the sour taste of the plant.

Rhubarb compote is prepared only from it or with the addition of fruits and berries: apples, strawberries, etc. For a spicy or refreshing taste, we flavor it with mint leaves, cloves or cinnamon.

Ingredients

• Rhubarb stalks - 6 pcs.;
• Sudanese rose petals (hibiscus) - 2 tsp;
• Sugar - 8 tsp;
• Pure water - 1 l;
• Carnation - 4 pcs.

Petioles are needed 20-30 cm long, young ones are better.

How to cook rhubarb compote

It is advisable to use compotes according to this recipe in a matter of days: they are not suitable for storage for the winter. But they turn out very tasty, with unusual spicy notes. Let's prepare a delicious rhubarb drink according to a simple recipe:

• We clean the petioles, wash and cut into medium-sized pieces.
• Pour water into a saucepan and put on fire.
• We fall asleep sugar and, stirring regularly, wait for boiling.
• Pour rhubarb into boiling water, add rose petals and cloves.
• Boil all five minutes, and remove from heat.

Pour the rhubarb compote into a jar, cool to room temperature and put in the refrigerator. Rhubarb drink is usually drunk chilled.

Ingredients

• Peeled rhubarb petioles - 2 kg;
• Sugar - sand - 1 kg;
• Water - 2 liters.

For cooking long-term storage compotes, it is advisable to use young rhubarb stalks.

How to cook rhubarb compote for the winter

You want to enjoy a delicious vitamin drink made from rhubarb all winter long. This is possible when cooking the winter version, when the stems are poured with sugar syrup.

We will provide ourselves with a healthy drink for a long time by preparing it according to a simple instruction:

• We buy or tear off young stems, wash and cut into centimeter pieces.
• Pour 400 g of granulated sugar into the pan and mix with rhubarb stalks.
• We are waiting for 6-7 hours for the rhubarb to give juice.
• Cook sugar syrup from water and remaining sugar.
• Arrange the pieces in jars and fill with hot syrup.
• We sterilize jars in boiling water: 0.5 l - 15 minutes, 1 l - 20 minutes, 2 l - 25 minutes, 3 l - half an hour.

We roll up the rhubarb compote, turn it over and put it in the cellar or refrigerator on the second day.

Rhubarb compote, the recipe of which may contain both spices and other plants such as berries and fruits, quenches thirst well even in intense heat. A drink rich in vitamins and other valuable ingredients is invigorating and gives a lot of energy for mental work.

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 a 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 a convenient size for bookmarking 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.

For a long time, rhubarb was grown mainly for medicinal purposes, as it stimulates the intestines and is an excellent laxative. It contains vitamins A, B1, B2, C, PP, as well as calcium, iron, phosphorus, magnesium, citric, succinic, acetic and malic acids. The high content of potassium improves blood circulation.

Rhubarb contains oxalic acid. As in sorrel, it accumulates in the plant as it grows. Rhubarb breaks down when cooked. Therefore, in its raw form, this plant is not recommended to be eaten.

It is worth limiting the use of rhubarb to the elderly and those who have problems with the gastrointestinal tract.

Compotes, jelly, jam, jam are cooked from rhubarb. They make juices, kvass, mashed potatoes, fillings for pies. Prepare sauces, caviar and porridge.

Rhubarb grown in the garden has a pleasant fruity aroma.

Subtleties of cooking

• The peculiarity of rhubarb is that only the petioles are eaten, and the leaves are thrown away.
• Young petioles have tender flesh. Therefore, the skin can not be removed. In adult rhubarb, the surface of the petioles is hard, coarsened. The skin of such a plant must be removed, and the petioles themselves are washed. Now they are ready for further use.
• Compote is brewed from rhubarb alone or in combination with other berries and fruits. Also, cinnamon, cloves, mint are added to the drink.
• In the compote, which is rolled up for the winter, they put more sugar so that it does not turn sour and the lids do not swell.

Ingredients (yield 1.5):

• rhubarb petioles - 300 g;
• water - 1-1.5 l;
• sugar - 100 g.

Cooking method:

• Trim the leaves off the rhubarb stalks. If necessary, remove the skin. Wash under running cold water. Cut the petioles into small pieces.
• Drop into a pot of boiling water. Simmer on low heat in a covered pot for 15-20 minutes.
• Remove from stove. Insist under the lid for another half hour.
• Strain the broth through cheesecloth or a sieve into another pan.
• Put sugar. Bring to a boil.
• Cool down.

Rhubarb compote with lemon zest

Ingredients (yield - 2 l):

• rhubarb petioles - 400 g;
• sugar - 100 g;
• water - 1.5 l;
• lemon peel;
• raisins - a handful.

Cooking method

• Remove leaves from rhubarb stalks. Remove skin. Wash in cold water.
• Cut into pieces 2-3 cm long.
• Pour water into a saucepan, bring to a boil. Put sugar and wait for it to dissolve.
• Sort the raisins, remove the twigs, rinse.
• Put the rhubarb, raisins and cook at a low boil for 10-15 minutes.
• Remove from stove. Add zest from half a lemon. Close the pot with a lid. Let the compote brew for 20-30 minutes.
• Strain. Serve chilled.

Rhubarb and pumpkin compote

Ingredients (yield - 1.3 l):

• rhubarb petioles - 200 g;
• pumpkin - 200 g;
• water - 1 l;
• sugar - 50 g;
• cinnamon - 1 tsp;
• zest of one lemon;
• zest of one orange.

Cooking method

• Cut off the skin of the pumpkin. Cut the pulp into small cubes.
• Trim leaves from young petioles. Remove skin. Cut into pieces 2-3 cm long.
• Grate the zest of one lemon and one orange with a grater.
• Pour hot water into a saucepan. Add sugar, cinnamon and zest. Bring to a boil and cook for 1-2 minutes.
• Add chopped rhubarb. After 10 minutes, put the pumpkin. Cook on low heat for no more than a minute. With prolonged heat treatment, the pieces of pumpkin will spread and lose their shape.
• Remove the saucepan from the heat and leave to infuse for about half an hour, covered.
• Cool down.
• Put the boiled vegetables in a glass and fill with liquid.

Rhubarb compote with apples

Ingredients (yield - 4.5 l):

• water - 4 l;
• apples - 2 pcs.;
• rhubarb petioles - 300 g;
• sugar - 200 g.

Cooking method

• Trim the leaves off the rhubarb stalks. If the surface of the stems is hard, remove the skin. Rinse with cold water. Cut into pieces 2-3 cm long.
• Wash the apples, cut in half, remove the core. Cut into slices.
• Pour water into a saucepan, bring to a boil. Omit apples and rhubarb. Put sugar. Boil 5 minutes.
• Remove from stove. Leave covered for half an hour. Then cool.

Rhubarb compote with lemon

Ingredients (yield - 5 l):

• rhubarb petioles - 1 kg;
• sugar - 1 tbsp.;
• water - 4 l;
• lemon - 1 pc.

Cooking method

• Trim the leaves off the rhubarb stalks.
• Rinse the stems with cold water. Remove the top skin. Cut the rhubarb into cubes.
• Pour water into a saucepan, bring to a boil. Put sugar and wait for complete dissolution.
• Add rhubarb. Make the fire smaller. Simmer for 10 minutes at a low boil.
• Wash the lemon, cut into slices. Put in compote and cook for another 5 minutes.
• Remove the saucepan from the stove. Steep the drink under the lid for 1-2 hours.
• Strain through cheesecloth or sieve. Pour into a pitcher.

Rhubarb compote with cherries for the winter

Ingredients for three liter containers:

• rhubarb petioles - 300 g;
• sweet cherry - 300 g;
• sugar - 400 g;
• water - 3 l.

Cooking method

• Remove stems from cherries. Wash the berries well.
• Clean the rhubarb petioles without leaves, wash under running cold water. Cut into cubes.
• Pour water into a saucepan, put sugar and boil until it is completely dissolved.
• Arrange the berries and chopped rhubarb in half-liter jars. Pour in boiling syrup. Do not top up to 1.5 cm. Cover with lids.
• Put in a container with water. It should reach the shoulders of the jar. Pasteurize at a low boil for 30 minutes.
• Roll up. Turn the jars upside down. Wrap with a blanket and leave in this position until completely cooled.

Rhubarb compote with fresh basil for the winter

Ingredients for two liter jars:

• rhubarb petioles - 400 g;
• sugar - 200 g;
• water - 2 l;
• basil leaves - 2 pcs.

Cooking method

• Sterilize two liter jars.
• Process rhubarb stalks, cut into pieces.
• Sort by banks. Pour boiling water over, cover with clean tin lids and leave for 15 minutes.
• Drain the water. Pour sugar into jars, put a leaf of basil. Pour boiling water up to the neck. Roll up immediately.
• Turn the jars upside down. Cover with a warm cloth and leave to cool completely.

Note: you can use syrup in the second filling. To do this, put sugar in a pot of boiling water. Boil until it is completely dissolved. Drain the first water from the rhubarb jars. Pour boiling syrup over immediately. Roll up. Refrigerate by turning the jars upside down.

Note to the owner

It is not necessary to adhere to the amount of sugar indicated in the recipes. You can decrease or increase it, focusing on your taste. But for the winter, rhubarb compote is made sweeter so that it does not ferment.