Rhubarb compote for winter and every day

Rhubarb compote for winter and every day

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rhubarb compote will save you from the heat, give you a boost of energy, and enrich it with vitamins. It goes well with fruits, spices and berries, prepares quickly, 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

You can only cook the stems, you cannot use the leaves. Compote can strengthen the cardiovascular system, reduce the risk of heart attack and stroke. The risk of developing tumors is reduced. Useful with an excess of vitamin C. It is able to normalize the functioning of the nervous system.

Prevents the appearance of colds and respiratory diseases, fights infections in the throat, is useful for colds, 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 correct selection of ingredients. The main product is harvested in June, when the stem is 1.5 cm thick.

  1. With a pink stem - used for desserts, as the sweet berry flavor prevails.
  2. Green-stemmed - unleavened. More suitable for making 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 for 1 kg of sugar. Modern recipes reduce the amount of sugar to a minimum, preserving the beneficial properties and reducing the calorie content. In any version of the compote, sugar can be replaced with honey.

The classic recipe for rhubarb compote for the winter

A lot of useful properties, strengthening immunity and resisting colds. You can make compote from the following ingredients:

  • rhubarb - 1 kg;
  • lemon - 1 pc.;
  • sugar - 250 g;
  • purified water - 3 liters.

Squeeze lemon juice using a juicer or manually. Strain to get rid of pulp and seeds. The green parts of the vegetable, the leaves are cut off. Peel off the 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, add sugar and boil for no more than 5 minutes. Pour citrus juice and sprinkle vegetables. Cook within ten 10. Remove from heat.

Roll up in sterilized dry jars, tightly closing the lid. Store in a dark place for no more than 1.5 years. If the liquid has become cloudy over time, then you can no longer eat it.

Rhubarb, strawberry and mint compote recipe for the winter

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. l.

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

Reduce the fire and cook for 5 minutes. Stir in the process. After the sugar is completely dissolved, cook for 8-10 minutes. The stalks of the vegetable should be soft.

Remove from heat, add chopped strawberries and mint (torn by hand). Stir and allow to cool. Then put it in the refrigerator.

Attention! This recipe for making rhubarb compote turns out to be a very thick dish. In order to make it more liquid, the amount of water is increased, leaving the rest of the ingredients unchanged.

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. Get rid of leaves and green petioles. Remove the film and cut into pieces. Put 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. Pour cinnamon with vanilla, sugar. Cook for 5 minutes and add lime juice. Leave on low heat.

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

Rhubarb compote with mint in jars

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

  • rhubarb stalks - 300 g;
  • mint - 3 tsp;
  • sugar - 100 g.

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

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

The water is poured into a saucepan. Add sugar and boil. Poured into jars and closed. It is stored for 1-1.5 years, retaining a pleasant color.

Delicious compote of rhubarb and red currant for the winter

An amazing combination of plants and berries. Intense shade 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. Put an enamel pot with water and sugar on fire. After boiling, add the stems. Cook for 5 minutes.

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

Attention! You can add ½ lemon juice to this recipe. You can reduce or increase the amount of sugar to taste, replace it with honey.

A simple recipe for rhubarb compote with cherry leaves in jars

Refreshing soft drink. If the hostess plans to roll it 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 diced. Sterilized jars are 1/3 full. The leaves are washed under cold water and placed on top. Pour boiling water over and leave for 15 minutes.

The water is poured into the pot using perforated lids. Pour sugar and boil until the sand is completely dissolved. Poured back into the jars and rolled up.

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

How to roll up a rhubarb compote with oranges for the winter

An unusual, tasty and interesting drink. For cooking you need products:

  • apples - 350 g;
  • oranges - 200 g;
  • rhubarb - 350 g;
  • sugar - 200 g;
  • water - 2.5-3 liters.

Fruits are washed, peeled. Apples and stems are cut into bars. Oranges in semicircles. The peeled citrus fruits are poured with water in an enamel saucepan. 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 a saucepan and leave for an hour. Using plastic lids with holes, the water from the cans is drained back into the pan.

Bring to a boil, pour it back into jars. Cork them, wrap them warm and leave to cool completely. They are removed in a dark place, without access to 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).

Attention! Vanilla, cinnamon, star anise are suitable as spices. You can use powder, concentrate or sticks, grains.

The vegetables are washed, peeled from the film and cut into cubes 2-3 cm wide. 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 and boiled again.

Re-pour and leave to cool. Then transferred to the refrigerator for an hour. Standard compote from frozen or fresh rhubarb.

The following ingredients can be added 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 is simply poured over the stems into jars, otherwise the recipe does not change. Lemon juice is added to enhance the acidity. By combining different products, you can get many options.

How to make a refreshing rhubarb and lemons compote

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, cut into equal pieces. Pour water into a saucepan, lay out the pieces and bring to a boil. Cook for 3-5 minutes. Cut the lemon with the peel into slices.

Ginger is washed, peeled, chopped with plates. All ingredients are added to water with vegetables. Bring to a boil and cook for 3 minutes. Remove from fire.

Attention! For a richer flavor, you can add concentrated citrus syrup.

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 pc.

The stems are chopped, the apples are divided into 4-6 slices. Seeds and cores are removed. Can be cut into cubes. Purified water in a saucepan is brought to a boil. All products (except lemon) and spices are added and boiled.

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

Attention! Do not grate citrus zest on a fine grater. It is better to remove thinly with a knife or peeler, only the upper part, without white fragments.

Delicious rhubarb compote with strawberries and honey

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

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

The zest is removed from the citrus, the juice is squeezed out separately. Water is poured into a saucepan, 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 spread in syrup. Bring to a boil and remove from heat after 5 minutes. Cover and leave for an hour. Return the pan to low heat. Pour chopped strawberries, bring to a boil, turn off the heat and cover with a lid.

Cool and put in the refrigerator for an hour. The finished compote can be garnished with mint or rosemary leaves.

Rhubarb compote with vanilla and lemon juice

A refreshing option to quench your thirst and energize on a hot summer day.

  • rhubarb stalks - 450 g;
  • lemon - ½ pc.;
  • water - 2.5 l;
  • sugar - 150 g

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

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

Attention! To serve the guests beautifully, you can dip all the glasses with the upper part in water, then in sugar. A beautiful sweet rim is complemented by a cut lemon wedge.

Delicious rhubarb compote with raisins and lemon

Delicate color and aroma. 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 tbsp. l.

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

Purified water is poured into a saucepan and brought to a boil. Pour all the sugar and wait for dissolution. Remove from heat, pour in 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.

Toning rhubarb compote with mint and raisins

Pleasant taste of the drink that gives strength and energy. Ideal in hot weather, it will quench your thirst. To prepare a prescription rhubarb compote 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 branches.

The raisins are washed with cold water, transferred to a bowl and poured over with boiling water. Filter in 5-7 minutes. The stems are peeled, washed, tough fibers 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 random pieces. Water and sugar are poured into a saucepan, put on fire until dissolved. Lemon juice is poured into the syrup, the zest and raisins are poured. Cook for 5-7 minutes.

Remove from heat, set again after 15 minutes. Add all other ingredients and bring to a boil. Turn off immediately, cover with a lid and a towel. Insist until it cools completely.

Rhubarb and ginger compote

A drink to lift your mood. An aromatic 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. Water with sugar is put on fire and stirred continuously. Pour in the spices and bring to a boil. Remove from the stove.

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

Attention! Frozen rhubarb compote is prepared in the same way, only the vegetables are defrosted to chop.

Delicious compote of rhubarb, apples and black currant

An unusual summer option for preparing a soft drink. Can be rolled up in 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, covered with half of the sugar. Press down lightly with a pusher to squeeze out some juice. Stir and leave in a bowl. The stems are washed, cut, like apples (they pull out the core and seeds).

Put a pot of 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 brew for 10 minutes and return to the stove. This is repeated one more time.

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

How to store rhubarb compotes

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

The compote is stored in the refrigerator for no more than 2 days. Loses useful properties and vitamins within 24 hours after preparation. Stored on the table without additional refrigeration for no more than 5 hours.


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 minerals. The low-calorie cooling compote is suitable for any season. It is better not to take risks with changing recipes, as you can spoil the flavor combinations.

Watch the video: Traditional Newfoundland Rhubarb Relish - Bonitas Kitchen (February 2023).

Video, Sitemap-Video, Sitemap-Videos