Refreshing rhubarb compote: A summer twist on a classic drink
Homemade compote is a beverage that shouldn't be reserved only for Christmas. Spring and summer provide the best ingredients for a delicious compote, starting with rhubarb. However, the key lies in the right proportions of water and sugar.
Rhubarb compote is a traditional drink that is especially popular on warm days. Its sour taste can be balanced with additions like fruits (strawberries and apples work well) or spices (you can opt for slightly spicy notes with cinnamon or ginger). This drink, reminiscent of grandma's kitchen, is low in calories and provides a healthy alternative to store-bought sugary drinks, offering fiber and aiding digestion. When I make it, I always remember the proper proportions of sugar to water and the rhubarb itself. Without this, the mixture may turn out too sour, and no one will want to drink it.
Why is it worth drinking rhubarb compote?
Many people wonder if rhubarb compote is a good and healthy option. Rhubarb, the main ingredient in the compote, is rich in vitamins A, C, and E, as well as potassium and folic acid. Thanks to its antioxidants, this drink supports both health and beauty. The rhubarb season falls in May and June, and the best stalks are young ones, as they contain less calcium oxalate, which can be harmful in excess. An excess of oxalates in the diet may negatively affect kidney function, but when consumed in moderation and as part of a balanced diet, it is perfectly fine. Get ready for a simple recipe, and in just an hour, you can enjoy tasty rhubarb compote.
How to make rhubarb compote?
Preparing rhubarb compote is simple and quick. You can enhance it with citrus fruits, herbs, or honey to emphasize its taste and refreshing properties. This compote quenches thirst perfectly and is ideal for summer gatherings. To prepare rhubarb compote, you'll need a few simple ingredients: 18 ounces of rhubarb, 5 ounces of sugar, 6 cups of water, and 1 tablespoon of lemon juice.
Preparation method:
- Wash the rhubarb thoroughly, and cut off the thick ends and leaves.
- Cut the rhubarb into smaller pieces.
- Put the rhubarb, lemon juice, and sugar in a pot. Cook for a few minutes until the sugar heats up and the rhubarb starts releasing juice.
- Add the water to the rhubarb, bring it to a boil, and then simmer for a few more minutes.
- Let the compote cool.
- Just before serving, you can add fresh strawberries, mint, and ice cubes.
