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 it with vitamins. It can be combined with fruits, spices and berries, is quick to prepare, and there is a large selection of ready-made compote options. The process uses fresh or frozen ingredients without much difference in taste and aroma.

Secrets of making rhubarb compote for the winter

Only the stems can be cooked; the leaves cannot be consumed. Compote can strengthen the cardiovascular system, reduces the risk of heart attack and stroke. The risk of tumors is reduced. Beneficial from excess vitamin C.Able to normalize the functioning of the nervous system.

Prevents the occurrence of colds and respiratory diseases, fights throat infections, is useful for a runny nose, tones and improves mood, strengthens the immune system.

It should not be used by those who have diseases of the gastrointestinal tract, as well as those suffering from diseases of the kidneys and urinary system. Diabetic patients should consult a doctor. Do not take if there are inflammatory processes in the stomach or intestines, as well as with high acidity.

Recipes for making rhubarb compote begin with the right selection of ingredients. The main product is harvested in June, when the stem thickness becomes 1.5 cm.

1. With pink stem – used for desserts, as the sweet berry flavor predominates.
2. With green stem – fresh. More suitable for making soups, salads, appetizers.

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, maintaining beneficial properties and reducing calorie content. In any version of the compote, sugar can be replaced with honey.

Classic recipe for rhubarb compote for the winter

Lots of beneficial properties, strengthening the immune system and resisting colds. You can prepare compote from the following ingredients:

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

Squeeze juice from lemon using a juicer or manually. Strain to get rid of pulp and seeds. Green parts of the vegetable, leaves are trimmed. Remove film and wash thoroughly.

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

Roll into sterilized dry jars, closing tightly with a lid. Store in a dark place for no more than 1.5 years. If the liquid becomes cloudy over time, it can no longer be eaten.

Recipe for winter compote made from rhubarb, strawberries and mint

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

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

Place vegetables in an enamel pan. Pre-clean the film, wash and cut. Add sugar and water. Place on fire and bring to a boil.

Reduce heat and cook for 5 minutes. Stir during the process. After the sugar has completely dissolved, cook for 8-10 minutes. The vegetable stems should become soft.

Remove from heat, add chopped strawberries and mint (tear with your hands). Stir and allow to cool. After this they put it in the refrigerator.

Recipe for rhubarb compote with cinnamon for the winter

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

• rhubarb – 500 g;
• sugar – 100 g;
• vanillin – 1 tsp;
• purified water – 1.5-2 l;
• lime juice – 40-50 ml;
• cinnamon – 2 tsp.

Vegetables are soaked in cold water for 5 minutes. Take it out and remove the leaves and green petioles. Remove the film and cut into pieces. Place in dry jars. Pour boiling water over and cover with plastic lids with holes.

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

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

Rhubarb compote with mint in jars

Recipe for making rhubarb compote based on an old cookbook. You will need the following products:

• rhubarb stems – 300 g;
• mint – 3 tsp;
• sugar – 100 g.

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

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

The water is poured into the pan. Add sugar and boil. Pour into jars and close. It is stored for 1-1.5 years, maintaining a pleasant color.

Delicious compote of rhubarb and red currants for the winter

An amazing combination of plant and berries. Rich shade and refreshing taste.

• red currants – 170 g;
• sugar – 125 g;
• water – 2 l;
• rhubarb stems – 9 pcs.

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

Pour in red currants and boil. Turn off the heat, cover with a lid and let sit for 10 minutes. Strain through a sieve. Cool and put in the refrigerator for 1-2 hours.

A simple recipe for rhubarb compote with cherry leaves in jars

Refreshing soft drink.If the housewife plans to roll it up for the winter, then you can add 1 tsp 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 filled 1/3 full. The leaves are washed under cold water and placed on top. Pour boiling water over and leave for 15 minutes.

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

Turn over, cover with a blanket and allow to cool. The aromatic compote is stored in a dark place.

How to make rhubarb compote with oranges for the winter

An 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 l.

The fruits are washed and peeled. Apples and stems are cut into bars. Oranges in semicircles. The peeled citrus fruits are poured with water in an enamel pan. Place on fire and bring to a boil. After 5-7 minutes, remove from heat, strain and put back on the fire.

Add sugar, wait for it to dissolve, place fruits and vegetables in jars. Pour syrup from the pan and leave for an hour. Using plastic lids with holes, drain the water from the jars back into the pan.

Bring to a boil and pour into jars again. They are sealed, wrapped warmly and left to cool completely. Place in a dark place, away from direct sunlight. Make sure that the liquid remains 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 pleasant 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 cubes 2-3 cm wide. Water is poured into a saucepan and brought to a boil. Add sugar and stir until dissolved. The stems are poured into a jar, poured with syrup, left for 20 minutes, water is poured into the pan and boiled again.

Refill and leave until cool. Then put it in the refrigerator for an hour. Standard compote made from frozen or fresh rhubarb.

You can add the following ingredients to the recipe:

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

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

How to make 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 pc.;
• ginger – 15 g;
• sugar – 75 g;
• rhubarb – 350 g;
• water – 2 l.

The stems are washed and cut into equal pieces. Water is poured into a pan, the pieces are laid out and brought to a boil. Cook for 3-5 minutes. Lemon with peel is cut into slices.

The ginger is washed, peeled, and chopped into slices. All ingredients are added to water with vegetables. Bring to a boil and cook for 3 minutes. Remove from heat.

Rhubarb compote with apples and cinnamon

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

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

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

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

Delicious rhubarb compote with strawberries and honey

A summer drink with a refreshing taste and pleasant aroma. The ingredients used are:

• rhubarb stems – 7 pcs.;
• strawberries – 150 g;
• sugar – 200 g;
• honey - 2 tbsp. l.;
• purified water – 1-1.5 l;
• orange – 1 pc.

Remove the zest from the citrus and squeeze out the juice separately. Pour water into the pan, add zest, sugar, juice and honey. Place on the fire, bring to a boil and cook for another 10 minutes.

The stems are peeled, chopped and placed in syrup. Bring to a boil and remove from heat after 5 minutes. Cover with a lid and leave for an hour. Return the pan to low heat. Add chopped strawberries, bring to a boil, turn off the heat and cover with a lid.

Cool and place in the refrigerator for an hour. The finished 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 stems – 450 g;
• lemon – ½ piece;
• water – 2.5 l;
• sugar – 150 g.

The leaves are trimmed, the stems are washed and cleared of film and hard fibers.Slice and place in cold water for 10-12 minutes. Wash the lemon, cut off 4 slices. Pour purified water with sugar into a saucepan and cook until dissolved. Transfer vegetables and citrus fruit.

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

Delicious rhubarb compote with raisins and lemon

Delicate color and aroma. Suitable for an evening snack or holiday table.

• water – 2.5 l;
• rhubarb stems – 500 g;
• raisins – ½ tbsp.;
• lemon – ½ piece;
• sugar – 7 tbsp. l.

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

Purified water is poured into the pan and brought to a boil. Pour out all the sugar and wait for it to dissolve. Remove from heat, add chopped vegetables, lemon juice and zest, stir. Place on the fire, bring to a boil, remove and let it brew until it cools completely. Place in the refrigerator for 1-2 hours.

Tonic rhubarb compote with mint and raisins

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

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

The 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, hard fibers are removed and chopped. Remove the zest from the lemon using a vegetable peeler, squeeze the juice into a separate glass (strain).

The mint is torn into arbitrary pieces by hand. Pour water and sugar into a saucepan and place on fire until dissolved. Pour lemon juice into the syrup, add zest and raisins. Cook for 5-7 minutes.

Remove from heat and place again after 15 minutes. Add all other ingredients and bring to a boil. Turn off immediately, cover with a lid and a towel. Leave until completely cooled.

Rhubarb and ginger compote

A drink to lift your spirits. A flavorful 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 chopped finely. Place the water and sugar on the fire and stir continuously. Add spices and bring to a boil. Remove from the stove.

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

Delicious compote of rhubarb, apples and black currants

An unusual summer option for making a cool drink. Can be rolled into jars. You will need:

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

The currants are washed in cold water and sprinkled with half the sugar. Press down lightly with a masher to squeeze out some juice. Stir and leave in the bowl. The stems are washed and cut, like apples (the core and seeds are removed).

Place a saucepan with water and sugar on the stove, bring to a boil and lay out all the ingredients. Cook after boiling for 7 minutes and remove from heat. Let it sit for 10 minutes and return to the stove.This is repeated 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. This drink can retain its rich aroma, taste and vitamins for up to one and a half years. Store in a cool, dark place out of direct sunlight.

The compote can be stored in the refrigerator for no more than 2 days. Loses beneficial properties and vitamins within 24 hours after preparation. Stored on the counter without additional refrigeration 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 its beneficial properties for a long time, and contains a large amount of vitamins and microelements. Low-calorie cooling compote suitable for any time of year. It’s better not to take risks with changing recipes, as you can ruin the flavor combinations.

Recommended Posts

Pumpkin compote with orange: recipe

Feijoa compote recipe for every day

Cherry plum compote

Blackberry compote

Cloudberry compote for the winter

Black chokeberry fruit drink: 7 recipes

How to brew dried hawthorn

Blueberry juice

Blueberry smoothie