It's rhubarb time! Rhubarb compote served by my beloved grandma- my childhood's memory. It's very refreshing, perfect for hot days and its flavor depends on small details, which can be different at each home. Taste of the compote is forced with pepper mint, vanilla, apple and cloves. Everyone can choose his own favourite flavor. For compote preparation pick intensive pink stalks, which give back their color to water while cooking. If you have more greenish rhubarb, add slice of fresh beetroot to make it more pink.
Ingredients:
- 5 stalks of rhubarb
- 4 tablespoons of sugar for de-souring procedure
- 6 tablespoons of sugar
- 2 tablespoons of vanilla flavored sugar
- 2 liters fresh water
Making rhubarb less sour: Extremely sour rhubarb should be treated with sugar before cooking. Sprinkling it with sugar will make its juiced released and will not be (as much) sour. Chop the rhubarb stalks, sprinkle it with sugar, stir it and leave for 20 minutes. After the time, pour the fruits with water.
Put water to the pot, add prepared rhubarb, add sugar and vanilla flavored sugar, mix it. Make it boiling, boil for 20 minutes ( rhubarb should be soft loose its color). During boiling check the sweetness of the compote, if necessary add more sugar.
Boiled fruits of rhubarb can be drained and put away or can be served with compote. Cool it down before serving. Try also other versions of rhubarb compote.
Boiled fruits of rhubarb can be drained and put away or can be served with compote. Cool it down before serving. Try also other versions of rhubarb compote.
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Enjoy!
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