Rhubarb and apple compote

For the compote recipe you will need:

rhubarb – 300g
apples – 3-4 pcs.
water – 2.5 l
sugar - to taste

Recipe for making compote:

For the compote, we select apples with dense and hard pulp, so that the apple slices do not become sour in the compote. We do not peel apples because apple skin contains many vitamins. In addition, if the apples have reddish skin, then the colorful skin of the apples will color the compote pink. Cut the washed apples into quarters. It will be more convenient to cut out the cores along with the seeds from the quarters. We also cut out damaged areas on the fruit.

Cut the apples, freed from seeds, into thin slices and pour into a saucepan.

Now let's get to the rhubarb. Only the trunks are suitable for food. We cut off and discard the leaf blades, and put only the rhubarb petioles into the compote. Wash the rhubarb petioles. In the spring, when the rhubarb is still young, the petioles do not need to be peeled. Young rhubarb trunks are very useful. You can put as many of them in the compote as you like. The trunks of the most mature rhubarb become coarser. From such petioles we remove the hard fibrous top layer with a knife. Cut the peeled rhubarb petioles into pieces about 2 cm long.

Place the chopped rhubarb in the pan with the apple slices.

Add sugar to the compote. You should not add a lot of sugar to rhubarb compote. Sugar will interrupt the gentle and pleasant taste of rhubarb.

Pour the rhubarb and apples with unstained cool water. Compote of rhubarb and apples will naturally be pale. To get the most catchy and beautiful color of the compote, you can add a handful of burgundy berries to it when cooking.

Bring the water to a boil, reduce the heat and cook the compote with rhubarb and apples for 20 minutes. Then we cool it, let it brew and serve the refreshing rhubarb drink cool. Bon appetit!

Rhubarb and apple compote

Ingredients

Berries (cherries, raspberries, currants) – a handful for color

24 kcal
15 minutes.
15 minutes.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

To make compote from rhubarb and apples, prepare the necessary ingredients from the list.

Wash the rhubarb with water, remove the rough part from the stems and cut the “pulp” into 1.5-2 cm segments.

Wash the apples and cut into slices. There is no need to peel apples.

Boil water in a saucepan, add apples and rhubarb and cook for 2-3 minutes.

Add sugar to the pan and cook until it is all dissolved.

For color, add a handful of berries, stir and turn off the heat.

Cover the pan with compote with a lid, let it brew, then cool and strain.

The compote can be poured into glasses and enjoyed. The berries added a soft pink color to the rhubarb and apple compote.

Essential additions to the recipe

To make the compote the most catchy, you should add a handful of berries to it. Cherry goes very well. This does not affect the taste, but the color of the compote will be a pleasant pink color.

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Rhubarb compote

Having had a delicious lunch, it is very pleasant and healthy to wash it down with a tasty compote. Anyone understands this. I read somewhere that compote is a dessert. I disagree. Compote is compote. For example, I always drink compote when it’s hot. Along with the hibiscus drink and cool tea, at our house apple and currant compote or a broth (uzvar) of dried fruits are always in the refrigerator.

Unlike ordinary water, cool compote perfectly relieves thirst. The word “compote” probably sounds identical in most languages. For example, in French - compot, in British - compote, in German - Kompott, etc.

In the old days in Rus', people boiled berries and fruits, then cooled them, and drank the drink all the time. The drink was called vzvar or uzvar. Dried fruits were used very extensively, often apples, pears, and plums. A clay vessel with washed dried fruits and well or spring water was placed in a hot Russian oven. The vessel stood in the oven until it cooled completely. I remember from my youth how delicious it was.

Moreover, these are only the freshest ones; there is also a whole category of canned compotes. There are absolutely enough recipes for a multi-volume encyclopedia.

The drink is made from all edible berries and fruits. Moreover, as experience shows, berries and fruits do not even need to be boiled. It’s quite simple to pour boiling water and let it cool completely. It is very important to observe the temperature regime so that the fruit does not lose its shape and does not spread into the puree. The most common method is to prepare a syrup from water and sugar (or a sugar substitute), and only later add the freshest berries or previously soaked dried fruits into it.

There is a very tasty and necessary compote, one of the few that is prepared not from fruits and berries, but from vegetables - rhubarb compote.

A vegetable plant from the Buckwheat genus is rhubarb (Rheum), a very large herb, with very thick and fleshy leaf stems. A perennial plant that grows in gardens in large bushes (or not bushes. I don’t understand how this is correctly called). The fleshy petioles are usually eaten, having been peeled beforehand. They even make wine and jam from rhubarb juice.

Ingredients for rhubarb compote

Rhubarb (stalks) 0.4 kg
Apple 1 piece
Cinnamon (stick) 1 pc.
Mint 1 sprig
Sugar to taste

How to make rhubarb compote

During the season, rhubarb can be purchased at any market; from time to time it even appears in stores. It is better to choose the most fleshy trunks, not flaccid. Perfect if you can cut the trunks straight from the garden.

Fresh rhubarb, apple, cinnamon and mint

Cut the peeled petioles into pieces 3-4 cm long

Cut the apple into large pieces

When the water boils, throw a whole cinnamon stick into it.

Throw chopped rhubarb and apple into boiling water. Add a sprig of fresh mint and sugar to taste

The finished compote can be strained and drunk in the heat

Rhubarb and apple compote is a good refreshing drink

Rhubarb compote with apples for the winter

Spring has forgotten its way to us. It's May 14th, and the temperature outside is 0°. At night the temperature is completely below zero. I don’t remember a May like this. However, according to the calendar, the month of May will soon end and the long-awaited summer will begin. The first vegetable will appear - rhubarb. Some people love him, some don't. I really like it for its pleasant sour taste. And now I would like to share a recipe for making rhubarb and apple compote for the winter. Usually, we start preserving in the summer from the beginning of August, when cucumbers, and then berries, and other vegetables ripen. These terms are for us, the inhabitants of the north. In June we have nothing to preserve, just rhubarb. Or even sorrel. In the south, naturally, in addition to the first cucumbers, there are early fruits such as sweet cherries, cherries, which ripen in June, from which canned compotes (and not only) are also prepared for the winter.

For the compote, I take sweet or sweet and sour dense apples, from those that are on sale when the rhubarb is ripening.

Ingredients:

1 kg. apples
200 g rhubarb

Fill:

For 1 l. water 200-400 gr. Sahara.

I indicated the ratio of water and sugar according to the recipe. But here you can make configurations according to your preferences. I don't like very sweet compotes. I like the sweetness of compote when, having opened the jar, you don’t need to dilute it with water until it tastes right, but drink it right away. Over the years, I have developed a well-established standard for compotes from berries and fruits - 300-400 grams for 3 liters of water. sugar, i.e. for 1 liter 100-150 g. It depends on what sweetness the berries or fruits are used for preparation. For sour sugars, add a little more.

Method for making canned rhubarb and apple compote:

Let's prepare the jars. It is excellent to wash and sterilize using a method that is comfortable for you. When I have to use a lot of cans, I use el. stove oven. I put unstained jars in a cool oven, close them and later turn them on to 100°. After reaching the appropriate temperature, my jars are “fried” for 5-10 minutes. I turn off the oven, but don’t take out the jars.

Depending on how much compote you plan to create, prepare hot water. Either in a kettle or a saucepan. I heat water in a 2.5 l kettle. And on the stove there is a pan waiting to make the filling.

While the jars are heating, let's prepare the apples and rhubarb.

Cut the petioles from the leaves of the rhubarb, remove the skin, and cut into pieces 3-5 cm long.

Cut the apples into slices. Remove the core. But we don’t throw it away.

To prevent the apples from darkening, you can immediately put them in prepared acidified water (3 grams of citric acid per 1 liter of water). Before placing apples in jars, wash them with cool water. I don't bother with this oxidation effect.

We take one jar out of the oven and put apples and rhubarb in it as you like.

Apples and rhubarb can be mixed or placed in layers in a jar.

Having placed the apples and rhubarb in the jars, I pour boiling water from the kettle over them, cover the jars with lids and a towel on top. This is a kind of blanching. I leave it for 2-3 minutes.

Next, I very carefully pour the water from the cans into the pan. I cover the jars again with a terry towel so that they do not cool down.

Add sugar to the pan and bring the syrup to a boil.

For the correct ratio of water and sugar, you can check in advance how much syrup will be used per jar. To do this, drain the water from one jar into a measuring container. I focus on the amount of water in the pan. If you understand what size your pan is, then everything is quite simple. Add sugar according to the amount of water. It is not necessary to adhere to a strict norm for the amount of sugar, right down to the gram.

Fill the jars with boiling syrup up to their shoulders. Cover with lids, but do not roll up. Let it sit for a minute or two, the steam will push out the air, and only after that we screw and roll up the lids. Turn it upside down and place it on the lids. To pasteurize, I cover the jars with a blanket (or jacket). I leave it for a couple of hours, then I take off the blanket and leave it upside down to cool.

Pasteurization can be achieved using various methods. In a pan of hot water, for example. But I’m lazy, and for many years I’ve been using the most common method, covering the jars with a blanket or an old insulated jacket. It is possible to do without pasteurization. To do this, you need to pour the syrup out of the cans again into a saucepan, bring to a boil and pour in again. But again, I am a supporter of the most common methods. And I’m too afraid to touch hot water. There are such nasty incidents when suddenly syrup is poured onto your hands. So be very careful and as attentive as possible.

That's all! The compote is ready and in winter you can enjoy the taste of summer!

And from the remaining apple cores we will cook a regular compote. Pour hot water over the apple cores and rhubarb pieces, add sugar to taste, bring to a boil and boil for 5-10 minutes. Cover the pan with a towel and let it brew. Then let it cool and the beautiful, refreshing drink is ready!