Rhubarb compote for the winter: a simple recipe with photos and videos

Rhubarb grows in the garden, its sour petioles are familiar to many from childhood, often there was jam from this plant on the table. Compotes from rhubarb were also cooked, few people rolled it up for the winter. It turns out that the drink, even after heat treatment, will retain many useful substances, with regular use it will increase immunity and protect against viral diseases. In addition, the drink is very tasty, and berry and fruit additives make the taste unusual.

Subtleties of cooking

The recipe for rhubarb compote for the winter has its own subtleties of cooking. To make the result excellent, you need to know the following secrets:

• use only well-washed and sterilized containers;
• check the quality of seaming, the lids should not let air through;
• use only trusted manufacturers when purchasing the necessary supplements;
• Properly store cooked food.

To improve the taste, a variety of spices and spices are added to the compote, the main thing here is not to overdo it. It is best to use one kind and then in moderation.

All berries and fruits that will be used are also thoroughly washed and dried. It is advisable to cut citrus fruits into thick rings or slices, remove seeds from stone fruits, and free berries from cuttings.

Preparing the main ingredient

Rhubarb compote for the winter can be prepared in several ways. The preparatory part should always be present, only in this way the drink will turn out to be tasty and he althy. Rhubarb stalks are prepared like this:

• For preparations for the winter, only red petioles are used, green ones will not give fullness of taste, and sometimes they can spoil the finished product.
• Before use, the stems are washed well. It is mandatory to clean, remove the film from the surface of each petiole.
• Only chopped stalks are used in rhubarb jam and compote.
• It is best to take freshly cut petioles.

Advice! If it is not possible to use the stems of the plant immediately after cutting, you should not store them in the refrigerator, after a couple of days they will become unsuitable for conservation.

The use of freshly squeezed lemon juice or citric acid in granules can also be attributed to the peculiarities of cooking. Cinnamon sticks, zest, berries and fruits are often added.

Cooking Methods

It's time to prepare a he althy and tasty drink, all the ingredients are prepared, let's get to work. Here are just a lot of recipes, everyone chooses for themselves to taste.

The main ingredients will be water, rhubarb stalks, sugar, the rest of the ingredients will complement the solo element.

Easy winter recipe

Rhubarb compote is prepared for the winter, a simple recipe for which will not take much time, and in winter it will delight not only domestic guests, but also suddenly arriving guests with taste and color. Take:

• 12-13 medium plant petioles;
• 4 liters of water;
• a teaspoon of dried Sudanese rose flowers;
• glass of sugar.

Water with sugar is brought to a boil in a container, prepared and chopped rhubarb stalks are placed in the syrup, hibiscus is poured. Boil all the ingredients for 4-6 minutes, and then pour into prepared jars and roll up.

Advice! So that hibiscus flowers do not come across in compote, you can brew it in advance, and then prepare syrup for compote on this basis.

Some housewives boil the petioles until completely soft, then mash them into a puree, boil them again with syrup, and only then pour them into jars. Such a compote is called a drink with pulp.

With orange

Many people like rhubarb compote with orange for the winter. In addition to fragrant, the drink contains a high concentration of vitamin C, which helps fight viruses and bacteria in the cold season. A sprig of rosemary will bring new notes to the drink, later it can become an excellent base for other warming drinks.

For cooking take:

• about 200-250g peeled rhubarb stalks;
• orange;
• half a liter of water;
• glass of sugar;
• glass of fresh orange juice;
• sprig of rosemary.

Sliced orange and rhubarb are placed in prepared jars. Bring sugar and water to a boil in a saucepan, add rosemary. Immediately after boiling, add the juice and zest from the fruit. After 2-3 minutes of boiling, the syrup is poured into jars with prepared products and rolled up immediately.

Advice! You can put orange slices or rings and rhubarb into boiling syrup. After boiling, soak them in syrup for 5-7 minutes, and then pour into jars. In this case, rosemary can be omitted.

With strawberries

Many people like rhubarb, recipes for making compote for the winter from it are very diverse. The method of cooking with strawberries is distinguished by sophistication; for it, in addition to the ingredients already listed, you will need a little mint, sugar and water for syrup. Based on 2 liters of water, they take half a kilo of strawberries and sugar, the petioles from the garden will go twice as much, about a kilogram.

Strawberries are cut in half, rhubarb into small pieces, put in a saucepan, sprinkled with sugar and chopped mint. Add a small amount of water and simmer until the petioles are soft. In this form, the semi-finished product for compote is left for impregnation for 6-8 hours.

In a separate container, syrup is prepared from water and a glass of sugar. Warmed strawberries with rhubarb are laid out in prepared jars and poured with hot syrup. Roll up and store until winter.

Advice! It is not at all necessary to use mint, without it the compote will be no less tasty and fragrant.

With apples

Rhubarb and apple compote for the winter is prepared without sugar, it is replaced with honey. An unusual ingredient is pomegranate seeds, which will give the drink a special taste and color. The drink is prepared like this:

1. Dilute 45 g of natural honey in 1.3 liters of water, bring to a boil.
2. Add 45 g of lemon juice, add chopped rhubarb and apple pieces.
3. Boil for 5 minutes, then add pomegranate seeds, boil for a couple of minutes, pour into prepared jars, cork.

Important! Before boiling the syrup, be sure to taste it, if necessary, add more honey. You can make compote from rhubarb and apples with sugar.

With lemon

Drink with lemon is quite easy to prepare, the procedure will not take much time if the preparation is done correctly in advance. The proportions are as follows: for half a kilo of stems take a couple of slices of lemon, 2.5 liters of water, one and a half glasses of sugar.

Syrup is prepared from water and sugar, chopped rhubarb and lemon slices are placed in it. Boil for 4-6 minutes, pour into prepared jars and roll up.

Advice! For taste, you can add a little vanilla sugar at the end.

With cherries

A drink made from the following ingredients will make you happy in winter:

• 400 g each of cherries and rhubarb;
• 3.2 liters of water;
• sugar to taste.

Syrup is boiled, chopped cherries and rhubarb are poured into jars, everything is poured with hot syrup, corked.

Advice! It is advisable to wrap such a drink and leave it to cool completely.

No sterilization

This option will take a little longer, but the drink will be more refined. Rhubarb compote for the winter without sterilization is prepared from the following ingredients:

• half a kilo of stems;
• cinnamon sticks;
• teaspoon of lime juice;
• pinch of vanilla;
• one and a half liters of water;
• 70g sugar.

The cut stems are placed on the bottom of the cans, water is boiled in a saucepan. Prepared petioles are poured with boiling water and covered with lids, but do not roll up. After 5-10 minutes, the liquid is poured back into the pan, the remaining ingredients are added, except for lime juice, and boiled. Pour in the juice, bring to a boil and pour the resulting syrup into jars with scalded stems. Roll up.

Drink is important not only to prepare correctly, storage conditions will be important.

How to store such compote

A cellar or basement where it will be dark and cool will be an excellent storage place. Only completely cooled cans, checked for leaks, are placed there.

Periodically, it is advisable to check the container for swollen lids, such a compote must be poured out. A swollen lid indicates that the process was carried out incorrectly, some of the ingredients did not undergo the necessary heat treatment.

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