Rhubarb and apple compote with saccharin
4 servings
30 minutes
Rhubarb and apple compote with saccharin is a refined drink of Russian cuisine that combines the gentle tartness of rhubarb and the sweet aroma of apples. Rhubarb, known since ancient times in Europe, gives the drink a refreshing tang, while apples add softness to the flavor. The addition of cinnamon enhances the warmth of the aromas, reminiscent of home coziness. Unlike traditional compotes, saccharin is used instead of sugar here, making it an ideal option for those monitoring their sugar intake. This compote is served chilled; it perfectly quenches thirst in summer and serves as a light addition to any dining table. Its taste is balanced—the slight tartness of rhubarb harmonizes with the sweetness of apples, creating a refreshing and light drink that provides a sense of vitality and comfort.
1
Clean the rhubarb stalks from the skin and fuzz, and cut into small 'sticks'.
- Rhubarb: 75 g
2
Remove the core from the apples, slice them, boil water with cinnamon, add the apples and rhubarb to the water, cover with a lid, and steep on the edge of the stove for 5-10 minutes, then add sweetener to taste and cool.
- Apple: 75 g
- Water: 150 ml
- Cinnamon: pinch
- Saccharin: to taste