Rhubarb compote
Description
When I was little, my grandmother would constantly make me rhubarb compote, as she believed it was incredibly healthy for children. I, quite rarely, really liked it—slightly sour, refreshingly cold, it quenched my thirst perfectly. It was also great for washing down dishes I found unappetizing back then—the sourness of the compot instantly overpowered the taste of the food I disliked :) Years have passed, but I still can't walk past the rhubarb display at the store without buying some and making compote from it. Fortunately, preparing rhubarb compote is very easy. Here's how ;)
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Using a knife, cut off the top and bottom parts of the rhubarb stalks, and peel off the outer layer of the stalks.
- 3
Step 3
Cut the stems into pieces 2-3 centimeters long.
- 4
Step 4
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 results in a rather tart compote; if you prefer it sweeter, add more sugar.
- 5
Step 5
Add the rhubarb. Adjust the heat so that the compote simmers gently. Cook for 10 minutes.
- 6
Step 6
Slice the lemon thinly and add it to the pot. Boil the compote for another 3-4 minutes, then turn off the heat, cover the compote with a lid, and let it steep for 2 hours.
- 7
Step 7
When the compote has steeped, strain it through a sieve.
- 8
Step 8
Pour into pitchers—and that's it, rhubarb compote is ready! ;)