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Rhubarb compote with ginger

0
962
Kitchen Russian
Calorie content 49.5 kcal
Portions 3 l.
Cooking time 15 minutes.
Proteins * 0.4 gr.
Fats * 0.1 g
Carbohydrates* 11.8 g
* per 100 gr. product
Rhubarb compote with ginger
Content

Rhubarb is a wonderful summer plant that is rarely used in cooking. And this is very in vain, because rhubarb stems have a pleasant taste and piquant sourness. Except for filling a pie, rhubarb is perfect for compote. Try this simple recipe before throwing away rhubarb.

Ingredients

Cooking process

step 1 out of 7
Collect fresh rhubarb or, if freezing, use frozen. Rinse it in running water to remove sand and other contaminants.
step 2 out of 7
Remove the leaves from the stems. Be sure to take young rhubarb, it is less sour - this is good for compote.
step 3 out of 7
Gently peel off the thin skin from all sides from the stems of the plant.
step 4 out of 7
Then you need to cut the stems into small short pieces, you can rinse the plant again.
step 5 out of 7
Measure out the right amount of sugar and chop the ginger or grate its root.
step 6 out of 7
First, boil the water and sugar syrup in a saucepan of water, and then add rhubarb and ginger to the boiling syrup. After boiling the compote, boil it for about five minutes and turn off the heat.
step 7 out of 7
Serve the ready-made compote chilled, it perfectly refreshes on hot days!

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