Rhubarb compote: even herbaceous plants can be suitable

On a sultry bright day, rhubarb compote will save you from the annoying heat. The sour soft drink is not only pleasant, but also healthy. You can harvest the plant twice during the summer. The first harvest contains malic acid, which is 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 rhubarb compote consists of several stages in which rhubarb is first cut into pieces and then filled with bubbling syrup. But any step-by-step descriptions always have their own nuances, displayed below. Rhubarb can be closed not only in its unique kind, but also combined with other components, for example, with apples, lemon, orange, various berries and aromatic spices. The procedure will take only up to an hour and the result will be stunning. Therefore, it is worth setting aside precious time if you have such a plant in your garden, and detailed recipes with a photo of rhubarb compote will help to bring this life-giving elixir to life.

Read also the article: rhubarb - benefits and harms to the body!

Rhubarb: benefits and harms

Before preparing anything from rhubarb, you need to familiarize yourself with its advantages and contraindications. Rhubarb compote, the benefits and harms of which are important if you are going to add it to your diet. The positive qualities 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 the high content of vitamin C;
• strengthens bone tissue, improves vision with vitamin A;
• stabilizes the nervous system, normalizes sleep due to the high capacity of magnesium and iron.

There are some unpleasant aspects in the drink from this plant, including:

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

Only rhubarb stems can be eaten, the leaves are not suitable for eating.

Rhubarb compote for the winter with sterilization

This recipe for compote from rhubarb Is a slightly acidic drink made from young stems, preserved for the winter. You can take as many petioles as you like. Based on the amount of collected raw materials, the main thing is to properly cook the syrup. And it is calculated as follows: 1 kilogram of sugar is diluted in a liter of water. Rhubarb contains malic acid, which replaces citric or vinegar, so no additional ingredients are needed to keep the food safe.

Cooking process:

1. Divide the plant into leaves and stems. Discard the leaves, cut the stem into 1 cm pieces.
2. Blanch the slices. This procedure can also be carried out before cutting the stems.
3. Cover the sterilized jar with parts of rhubarb.
4. Boil the syrup and pour the boiling mass into the jars.
5. Send for sterilization, the time of which depends on the size of the cans. A volume of 0.5 liters requires 15 minutes of heat treatment, liter - 25 minutes.
6. Take out and tighten the lids. Wrap up until the next day, it is not necessary to turn over.

The degree of saturation of the sour taste of the workpiece depends on the amount of rhubarb poured into the jar.

Rhubarb compote for the winter without sterilization

Easily and quickly, rhubarb compote for the winter without sterilization can be prepared 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:

1. Chop clean stems.
2. Place in a jar and pour boiling water over. Leave on for 20 minutes for the rhubarb to release juice into the water.
3. Drain the liquid into a saucepan, add sugar and boil the syrup.
4. Pour the future food with syrup and immediately seal it with lids. Done!

To enhance the acid, you can add lime or lemon juice to the syrup.

Rhubarb and apple compote

You can get a delicious rhubarb drink with a delicate aroma by adding apple slices to it. The rhubarb and apple compote is very tasty and, most importantly, fortified. You need to prepare 300 grams of rhubarb and 200 grams of apples for it. Those wishing to give a different color to the compote need to add pomegranate seeds. 45 grams of honey will saturate winter harvesting with a piquant taste and unusual sweetness. For safe storage, add 45 grams of lemon juice.

Cooking process:

1. Inject lemon juice and honey into 1.2 liters of water. Mix ingredients and taste. If it suits you, then you can put it on the stove and boil it.
2. Cut the rhubarb into chunks.
3. Place it in a boiling mixture and simmer for 5 minutes.
4. Cut the apples into desired pieces.
5. Sprinkle with apple chunks and pomegranate in rhubarb syrup. Cook for 10 minutes.
6. Pour into jars and roll up for the winter.

Rhubarb compote with orange

To make a rhubarb compote for the winter with an orange addition, you need to take 200-300 grams of rhubarb and a large orange. You can add a rosemary branch for flavor. The syrup will use 200 grams of sugar diluted with 500 grams of water and 200 grams of orange juice.

Cooking process:

1. Pour sugar into ordinary cold water, add rosemary and boil.
2. Cut the zest from the orange and put it in the boiling syrup. Pour into the same boiling mixture Orange juice.
3. Grind the rhubarb into small pieces and place them in sterile jars. Send the same orange slices.
4. Pour boiling orange syrup over the slices in jars and immediately seal them with lids. A fragrant preparation for the winter to your table!

Rhubarb compote, due to its light sour taste, is a thirst quencher even in the hottest weather. The beneficial substances in it fill the body with vitamins, energize and stimulate brain activity. Cook rhubarb compote according to impeccable recipes with photos and you are guaranteed a good day!