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Rhubarb and apple compote
A refreshing and healthy compote with a tart-sweet taste and a pleasant unique aroma of rhubarb. The most useful and the most delicious rhubarb compote is made in spring or early summer, when the plant is still tender, with a small amount of oxalic acid. To make the compote richer, additional fruits and berries are added. The most delicious rhubarb compote is made with the addition of apples. To ensure the drink quenches thirst well, do not put too much sugar in it. For greater benefits, sugar can be replaced with honey, but in this case, it's better to dissolve the honey in the already cooled drink.
Preparation time: 15 minutes.
Caloric content: 17 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Essential ingredients for rhubarb compote with apples.
- rhubarb - 1 bunch (300 g);
- apples - 2-3 pcs;
- sugar - 2-4 tbsp;
- strawberries - a few pieces;
- water 2 l.
Preparation
- To prepare the compote, we only need the thick stems-petiolets of the plant. The stems should be fresh and juicy. If the rhubarb is young, there is no need to peel off the still-soft skin. Rinse the stems under running water, and cut them into pieces about 1.5 cm long.
- For rhubarb compote, choose red-cheeked apples. Apples with bright red skin will give the compote a beautiful color. After washing the apples, cut them into quarters to remove the seeds. After cutting out the core of the apples, slice the quarters into thin slices. This way, the apples will release their taste and aroma into the compote easier and faster. Pour the sliced apples into a cooking pot. Next, add the chopped rhubarb.
- Pour cold water over the rhubarb and apples, add sugar to taste, and put it on the heat. The rhubarb and red apple compote turns a pale pink color. To get a brighter color, add a handful of bright berries to the compote. Do not add too many berries so as not to overpower the delicate aroma of rhubarb. Cook the compote over a low boil for 10 minutes, then remove it from the heat. Let the compote steep. Place the cooled compote in the refrigerator.
- Serve the rhubarb and apple compote chilled.
