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Rhubarb compote: even herbaceous plants may be suitable

vitamin drink - rhubarb compote 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. During the summer, you can harvest the plant twice. 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, which are displayed below. Rhubarb can be closed not only in its unique kind, but also combined with other ingredients such as 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 a compote with rhubarb will help bring this life-giving elixir to life..

See 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. Positive qualities include the following:

  • strengthens the heart muscle, cardiovascular system, accordingly 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 capacity of a large amount of magnesium and iron.

The drink from this plant also has unpleasant aspects, including:

  • who have stomach problems, large doses of compote can exacerbate the disease;
  • you can not drink the consistency, which is based on rhubarb, suffering from kidney and bladder ailments;
  • diabetics should carefully take rheumatic drinks.

Only rhubarb stalks can be eaten, the leaves are not edible.

Rhubarb compote for the winter with sterilization

rhubarb compote for the winter This recipe for rhubarb compote 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 additional ingredients are not needed to keep the food safe.

Cooking process:

  1. Divide the plant into leaves and stems. Discard the leaves, cut the stem into pieces 1 cm long.wash and chop the rhubarb
  2. Blanch the slices. This procedure can also be carried out before cutting the stems..blanch rhubarb
  3. Cover the sterilized jar with rhubarb parts.pour rhubarb into clean jars
  4. Boil the syrup and pour the boiling mass into the jars.pour the rhubarb with boiling syrup
  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, liters – 25 minutes.sterilize rhubarb compote
  6. Take out and tighten the lids. Wrap it up until the next day, it is not necessary to turn it 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

rhubarb compote without sterilizationEasily 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 stalks.pure rhubarb chop
  2. Place in a jar and pour boiling water over. Leave on for 20 minutes for the rhubarb to release juice into the water.put rhubarb in jars and pour boiling water
  3. Drain the liquid into a saucepan, add sugar and boil the syrup.add sugar and boil syrup
  4. Pour the future food with syrup and immediately seal it with lids. Ready!

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

Rhubarb and apple compote

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

Rhubarb compote with orange

rhubarb and orange compoteTo make a rhubarb compote for the winter with an orange addition, you need to take 200-300 grams of rhubarb and a large orange. For flavor, you can add a rosemary branch. 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.boil rosemary syrup
  2. Slice the zest from the orange and add it to the boiling syrup. Pour orange juice into the same boiling mixture..add orange zest and juice
  3. Grind the rhubarb into small pieces and place them in sterile jars. Send the same orange slices.in jars to spread out pieces of orange and rhubarb
  4. Pour boiling orange syrup over the slices in jars and immediately seal 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 will have a good day!

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