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Rhubarb compote for the winter without sterilization

0
1705
Kitchen Russian
Calorie content 62.3 kcal
Portions 2 p.
Cooking time 1 d.
Proteins * 0.2 g
Fats * gr.
Carbohydrates* 15.4 g
* per 100 gr. product
Rhubarb compote for the winter without sterilization
Content

Fewer and fewer housewives agree to cook complex compotes with a long cooking time and sterilization, because they value their time. Here is a recipe for rhubarb compote, where this process is not needed.

Ingredients

Cooking process

step 1 out of 4
Peel the leaves of the rhubarb stalks so that not a single part gets into the compote. Remove the skin from the rhubarb if desired. Chop the stems into 1 cm pieces.
step 2 out of 4
Pour boiling water over the stems for 3-4 minutes. and drain.
step 3 out of 4
Place the rhubarb pieces in sterilized jars. Boil water, pour rhubarb in jars with it. When 20 minutes have passed, drain the water back into the saucepan, add granulated sugar there. Bring the syrup to a boil and cook for 5-10 minutes.
step 4 out of 4
Pour the sugar syrup over the rhubarb stalks in jars and roll up the compote with sterile lids. Allow to cool under a warm blanket to room temperature and transfer to the cellar or pantry.

Bon Appetit!

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