Simple Rhubarb Compote
6 servings
20 minutes
Rhubarb compote is a traditional drink of Russian cuisine that enchants with its lightness and natural tartness. Rhubarb has been known since ancient times for its beneficial properties and vibrant flavor. Combined with sugar, it turns into a refreshing compote that perfectly quenches thirst and invigorates. It is easy to prepare: chopped rhubarb is boiled in sweet water and then infused for a rich taste. This drink can be served warm or chilled, and those who enjoy natural textures can savor it with pulp. Rhubarb compote pairs wonderfully with summer desserts, pastries, or simply as a standalone treat on a hot day.
1
Cut off the top and bottom parts of the rhubarb stalks with a knife, and peel the stalks from the outer layer.
2
Cut the stems into pieces 2-3 centimeters long.
3
In a large pot, bring 4 liters of water to a boil, add sugar, and boil for 2 minutes. Attention! The specified amount of ingredients makes a rather sour compote; if you like it sweet, add more sugar.
- Water: 3 l
- Sugar: 1 glass
- Sugar: 1 glass
4
Add rhubarb. Adjust the heat so the compote simmers slowly. Cook for 13-15 minutes.
- Rhubarb stems: 1 kg
5
After that, turn off the heat, cover the compote with a lid, and let it steep for 2 hours.
6
You can strain it through a sieve if you don't like pulp, or drink it with the pulp.