How long to cook the rhubarb compote.

Fine good Vidminno Rhubarb is an amazing plant, rich in vitamins and microelements, which Volodya instructs jubilant authorities

for people.

Widely used for preparation

medicinal drugs

has proven itself to be well suited for adoption in households.

Rhubarb compote is an indispensable drink that miraculously helps to replenish the body with vitamins that need to be consumed during the long winter.

1. What can a human eat? To prepare various herbs, most often rhubarb compote, use the stems of the plant. This part of the plant itself is suitable for consumption.
2. The leaves of the plant are used to animate our creatures, and the roots of the plant are used to make medicinal preparations.
3. Regardless of the rich set of microelements and vitamins, rhubarb has a very low calorie content in common with other city greens (creep, parsley), only 20 kcal per 100 Dietologists recommend adding the stems of the plant to the diet of other people, the presence of organic acids in the plant's warehouse promotes rapid breakdown of subcutaneous fats. What is the main source of rhubarb? I like to bring the stems of the plant when adding them to the hedgehog:
4. Revin'

pure look

Or rhubarb compote stimulates the cleansing of the liver and the elimination of waste from the body.

Roslina stimulates intestinal function, relieves inflammation, and helps relieve constipation.

After prior consultation with a doctor, rhubarb is often recommended to live on

1. early stages
2. development of hemorrhoids.
3. During pregnancy, it is also better to stop eating and turn off rhubarb from your diet.
4. Blood diabetes, peritonitis, sickness of the scutum and intestines - headaches are contraindicated before rhubarb is used, the growth with such diagnoses will become unsafe for the body.

Why is it important to prepare preparations for the winter?

There are contraindications and we would like to encourage immune system whole river, then best choice Start preparing compote for the winter if the fresh-looking rhubarb is unavailable.

To prepare rhubarb compote with masa recipes, you can get creative and savor your favorite berries and fruits.

Since rhubarb in its pure appearance has a bright, sour flavor, it is customary to combine it with sweet berries, fruits, and add zuccor and honey. The vibration lies in the presence of special savory benefits. At properly prepared The compote can be stored for up to an hour in an airtight container, preferably in a cool and dark place. Today, rhubarb is not the most Roslina is popular

, and for preparing drinks, it is best to roast fresh stems, so that after careful saving

savory yakosti

may be sealed.

If it is problematic to sterilize and seal the compote, then you can use frozen ingredients; when stored in the freezer, the rhubarb saves all the necessary ingredients.

Preparing rhubarb compote for the winter or preparing it from frozen ingredients is the best way for a weakened body to gain strength.

Simple recipes to help you stay healthy

When choosing rhubarb as a healthy homemade companion, smut is to blame: how to make compote from rhubarb?

Since there are no problems with the main ingredient, it can be difficult for beginners to correctly mix other components so as not to kill the main taste.

• In this case, recipes for preparing rhubarb compote, proven by fate, will become indispensable:
• 1. Rhubarb and apple.
• Made from preserving natural acidity.
• For a liter of water you need to take 200 grams of rhubarb stalk and apple, 40 grams of honey and lemon juice.

Preparation process:

For a 2-liter bottle of water, you need 400 g of rhubarb, one orange, zukor (for relish).

Since there are no problems with the main ingredient, it can be difficult for beginners to correctly mix other components so as not to kill the main taste.

• Better prepare all the ingredients later, cut the rhubarb stems, cut the orange peelings into slices and remove the brushes.
• Add zukor to the pot of water and wait until you are upset.
• To prepare the ingredients, add water, bring to a boil and cook for 5-7 minutes.
• Remove the compote from the heat, let it cool and strain.

After this drink is ready for use or stored for the winter.

3. Roar and half-hearted.

Let's drink the berry taste and take care of the sourness of the rhubarb.

Since there are no problems with the main ingredient, it can be difficult for beginners to correctly mix other components so as not to kill the main taste.

• For two liters of water, you need to prepare 400 grams of rhubarb, polunitsa, a slice of orange and zukor (for relish).
• Prepare all the ingredients: cut the rhubarb stems, cut the orange and remove the seeds, peel half the stem and stem.
• Place a saucepan of water on the stove and bring to a boil.
• Then add all the ingredients and after a couple of khvilins - zukor.

Stir thoroughly, bring to a boil and cook for about 3 minutes.

Drink ready.

Visnovok

Any of the recipes described above is suitable for preparing for the winter. To avoid ending up without the right vitamins, it is necessary to follow the process of sterilizing the container and properly sealing it. If all the rules are followed, the rhubarb compote will remove all the roots of the power of growth and help the immune system in the future.

Rhubarb is considered exotic in English cuisine, although this herb has recently been widely cultivated in Russia.

The fruits of the rhubarb stem have a pleasant sour taste, are rich in vitamins and can replace fruit until the time has come.

• British breeders have developed several varieties of rhubarb with rye and red stems.
• In Russia, rhubarb grows sharply and has seemingly unshowy green thin stems.
• If I rush rhubarb to the market, I stingy everything - no one knows when it will come.
• The rhubarb stems are well preserved in the refrigerator, and you can prepare something richly delicious: rhubarb pie.

pie with rhubarb and ginger.

sweet sauce

Cold compote with rhubarb is a wonderful way to cool down on a sunny day, and it’s good to complement the warm compote with homemade cake.

How to make compote with rhubarb?

Compote with rhubarb is a healing, vitamin-rich drink that not only induces the release of sprague, but also stimulates appetite and also reduces poisoning.

How to make compote with rhubarb?

• rhubarb – 500 g;
• tsukor – 6 tbsp.
• spoon;
• water – 2 l;
• light rodzinki – 0.5 tbsp.;

lemon zest – to taste.

Now, we take the rhubarb stems and cut off all the leaves that are stripped of their thick horny petioles.

Then carefully peel the upper belly ball and cut the stem into cubes.

In the water that has boiled, add the zukor and cook 5 quilins at low boil, stirring occasionally.

• Then we add rhubarb pieces, throw in the rodzinki and cook 5 more pieces of rhubarb.
• After that, remove the compote from the fire, add grated lemon zest and cover the pan with a lid.
• Let the compote cool down, and then pour it into flasks and serve it to the table.
• Rhubarb compote with apples
• The petioles are trimmed and cut into small strips.

The apple is washed, chopped and the core is removed.

Place zukor and cloves in a saucepan of water, put on low heat and bring to a boil.

• Then carefully add the apple, rhubarb and boil, stirring, for 25 minutes.
• Let the compote cool down, and then pour it into flasks and serve it to the table.
• The finished rhubarb compote for children is removed from the stove and cooled.

Compote with rhubarb and halves

rhubarb – 400 g;

Rhubarb is a decorative, medicinal and grub plant.

So that on our table there will always be a variety of cinnamon and savory hedgehogs - we prepare rhubarb compote in reserve.

For the cob, take the young stalks, remove them, peel them and cut them into 1.5-2 cm strips.

Making compote with rhubarb
To make the rhubarb compote juicy and slightly bitter, soak the rhubarb in cold water for 10-12 years, changing the water once or twice. Then the rhubarb pieces are tossed with dill, or the giblets are blanched in dill for 1-1.5 minutes, then drained in water (if you do this, you can skip this step). Place the prepared rhubarb pieces into sterilized 1/4-1/3 sized jars. Next, we choose which way we will prepare the compote - .

1. without sterilization or in the best possible way -

without sterilization

Recipe for rhubarb compote for the winter

I have sterilization.

When preparing the syrup, add the zuccor to a container of water and let the crumbs boil. Malt syrup depends on the particular taste, you may need it for 1 liter of water from 100 g to 1 kg.

From the infused syrup, you can prepare a variety of drinks, and a low-concentration compote can be consumed without diluting, and the bottom pieces of rhubarb with the compote are perfect for licorice vicket. Packaged rhubarb pieces are filled with hot syrup. To enhance the aroma, you can add cinnamon, cloves, and vanillin.

Then we set to sterilize: half-liter jars for 10-15 liters, liter jars for 20-25 liters, two triliter jars for 30-40 liters.

After sterilization is completed, the jars are covered with lids and turned over.

Refrigerated items are collected to be stored in a cold place.

Delicious rhubarb compote is ready for the winter!

You can still make a lot of tasty and brown preparations from rhubarb for the winter.

Rhubarb has long been popular in cooking.

Jam, desserts and compotes are prepared from the petioles.

The rhubarb leaves are peeled off.

Rhubarb contains a lot of vitamins and nutrients, and is also good for people with headaches.

• Often it is not possible to eat the rose because it contains a lot of oxalic acid.
• In the recipe for rhubarb compote, add sorrel, berries, oranges and fruit.
• How to make compote and how long to cook it - read the statistics.
• Rhubarb compote
• The drink is prepared for the winter.

The wine comes out slightly sour and is prepared from young stems.

1. Ingredients:
2. 700 rub. rhubarb;
3. liter of water;
4. hibiscus – 1 year.
5. vanillin - on the tip of a knife;
6. 260 g cucru.
7. Preparation:

Sift the tsukor and hibiscus pellets from boiling water, stir.

When the pelyuts are boiled and the zukor is broken, add vanilla and leave aside.

Rhubarb contains a lot of vitamins and nutrients, and is also good for people with headaches.

• Wash the petioles and peel the skins, cut into 3 cm sticks.
• Fill with water and fill the petioles for five quills, then change the water and fill for 5 quills.
• Sterilize the cracks and jars.
• Place rhubarb in a jar, strain the syrup and pour into jars to the top.

The wine comes out slightly sour and is prepared from young stems.

1. Seal the jars with the prepared rhubarb compote and place the compote to sterilize in a large saucepan.
2. Save the finished compote from the lokhu.
3. You can use 5-6 cans.
4. This is a fragrant vitamin compote.
5. During the day you can increase the amount of zucchini.
6. 400 rub. rhubarb;

2 l.

Rhubarb contains a lot of vitamins and nutrients, and is also good for people with headaches.

• drive;
• half of the book
• tsukru;
• orange.
• Peel the rhubarb and cut it into slices, then into 2 div pieces. in dovzhin.

The wine comes out slightly sour and is prepared from young stems.

1. Peel the orange and peel it into thin slices, remove the stems.
2. Put the water on high heat and fry the zukor, when you are done, add the rhubarb and orange.
3. Cover with a lid and cook the rhubarb compote after boiling.
4. Remove the compote from the fire and pour in 15 minutes.

Strain the orange compote and cool. After boiling the compote, you can add tsp. citric acid, if you want, so that the compote becomes more sour.

Rhubarb contains a lot of vitamins and nutrients, and is also good for people with headaches.

• 300 gr.
• rhubarb;
• 200 gr.
• apple;
• 45 gr.

The wine comes out slightly sour and is prepared from young stems.

1. honey;
2. 45 ml.
3. lemon juice;

1200 ml.

drive Add honey and juice to the water and mix. Place on fire and bring to a boil.

Chop the peeled rhubarb, put water in boiling water and cook 5 chickens.

Cut the apples into slices and add compote.

Cook 10 khvilins.

Rhubarb and apple compote can be poured into jars and stored for the winter.

The sweet apple scent and taste of rhubarb make the herbs prepared from it palatable and aromatic.

• Ripens in the spring, when there is still no sufficient fruit.
• Use rhubarb to cook compote and jam, bake pies, crush candied fruit.
• Ale has more relish in price
• medical authorities
• rhubarb, which falls to the point of speech during the period of spring vitamin deficiency.

The wine comes out slightly sour and is prepared from young stems.

1. In any sense, the growth of the corisna grows larger, the bottom of the apple. It contains a large amount of vitamins of group B and PP, ascorbic and malic acids, rutin and pectin. How to make compote with rhubarb?
2. To prepare rhubarb compote, choose young petioles: they themselves contain acid for our body.
3. Compote with rhubarb is wonderfully refreshing and infused with juice, and replenishes the lack of vitamins in the body.
4. This drink is very bitter on its own, but if you want to give the compote more flavored taste and aroma, you can add different additives.

Rhubarb goes wonderfully with fruits, berries, citruses and a whole lot of spices.

The sweet apple scent and taste of rhubarb make the herbs prepared from it palatable and aromatic.

• Compote with rhubarb: recipe
• Stock:
• Rhubarb – 500 gr
• Tsukor – 5-6 tbsp.
• l.

The wine comes out slightly sour and is prepared from young stems.

1. Water – 1.5-2 l
2. Rodzinki – 0.5 tbsp.
3. Place apples, rhubarb in boiling water and cook, stirring, over medium heat for 20-25 minutes.

In the water that has boiled, add the zukor and cook 5 quilins at low boil, stirring occasionally.

The sweet apple scent and taste of rhubarb make the herbs prepared from it palatable and aromatic.

• Compote with rhubarb: recipe
• Remove the finished compote from the stove and cool.
• Polunitsya – 250 gr
• Tsukor – 400-500 gr
• Honey 2-3 tbsp.

The wine comes out slightly sour and is prepared from young stems.

1. l.
2. Water – 3 l
3. Peel the rhubarb stems from the top leaf and cut into cubes approximately 2 cm thick. Peel the stems and remove the stems.

Bring the water to a boil, add zukor and honey.

The sweet apple scent and taste of rhubarb make the herbs prepared from it palatable and aromatic.

• Boil the syrup over low heat for 3-5 minutes, then add the rhubarb and cook for 3 minutes.
• Add half a bowl, boil the compote for another 2-3 minutes and remove the pan from the stove.
• Serve well chilled.

The wine comes out slightly sour and is prepared from young stems.

1. Rhubarb compote for the winter: recipe
2. Rhubarb – 1-1.5 kg
3. Tsukor (for relish) – 400-900 g
4. Water – 1 l

Rinse the rhubarb petioles under running water, remove the skins and cut into 2-3 cm strips.

The sweet apple scent and taste of rhubarb make the herbs prepared from it palatable and aromatic.

• Soak the rhubarb in cold water for 7-10 years, changing the water periodically.
• Blanch the rhubarb for 30-40 seconds and place it on a drain to cool, then place it in sterilized jars, filling them until they burn out.
• Bring the syrup to boil, pour the rhubarb into it.
• Cover the jars with lids and place them in the sterilizer.
• Honey 2-3 tbsp.

The wine comes out slightly sour and is prepared from young stems.

1. Sterilize liter jars for 10 minutes, liter jars for 15 minutes.
2. Afterwards, roll up the jars, turn them upside down and wrap them in a warm carpet.
3. If the compote is cold, take it out in a dark, cool place and set aside.
4. Compote with rhubarb and hazelnuts with mint for the winter
5. Rhubarb – 2 kg
6. Polunitsya – 1-2 kg
7. Add any zucchini that is left over, boil the syrup and fill the jars to the top with it.

Cover the jars with lids and sterilize for 25-30 minutes, then seal. Store the compote in a dark, cool place. Compote with rhubarb brings a burst of freshness into the summer, and the aroma of summer that you remember on winter evenings, enjoying a glass of cola.

Prepare this very tasty and deliciously

cinnamon compote

!

And our recipes will help you.

On one of the rare, sultry days of our summer, my mother put on the table a simmered mustard with a hint of garnished bright color.

“Drink compote,” she said.

They attacked us and washed us away with malt in one go.

It refreshed, nourished, toned.

• It was very tasty.
• Right now the health is still gone, why is it so beautiful?
• It turned out that this is a rhubarb compote with added juice of bright berries for color.
• It was all about the dacha's bathhouse.

The wine comes out slightly sour and is prepared from young stems.

• And for the rest, I am a local resident, those who knew such rhubarb only a little, but had never tried it.
• Now I can cook it and bake pies.
• And yet everything is new.
• Nowadays I drink some added mint, rodzinki, apples, and dried fruits.

And what a wealth of flavors one can get from mixing garden berries - hazelnuts, cherries, currants.

Golovna, know that only the stems go to the “right”, the leaves do not fit.
The petioles need to be rinsed, the thin skin removed, and cut into pieces. You can take this dietary drink without adding the zukor. And, by the way, when migrating for the winter, the crop will need more.

The syrup is prepared, the hot liquid is poured into jars, filled with rhubarb, and covered with crumbs.

Place jars in a saucepan of hot water and heat them for 15 quilins (0.5 l) and 25 quilins (1 l).

Get lost.

• I would rather have a simpler way of sheltering in place for the winter.
• Required for a 3-liter jar:
• Rhubarb – 600-800 g

• Tsukor – 200 g
• Water - how long will it take?
• Cut the stems into pieces of 4-5 divs.
• Prepare the jars - rinse, fry in the oven or in another way.

• Seal the jars with the stems.

• Boil water, pour into jars, cover with lids, and let rest for 20-25 minutes.

During this hour, you can see the rhubarb. Pour the water back into the pan, add|add| zukor, boil and pour into a jar. Roll up immediately, cool under a carpet, then put into storage.

You can also use smaller jars, such as liters.

Liter jar

It refreshed, nourished, toned.

• It is enough to fill it halfway with petioles.
• Zukor per liter of water - 1/3 of a bottle.
• How to prepare a savory apple compote for children.
• Nutrition is often at fault - how can children eat rhubarb?

The wine comes out slightly sour and is prepared from young stems.

• Of course, in great numbers, like everyone else, there is none.
• Just a cup or two of tasty vitamin compote is just too bad.

• Rhubarb stalks – 400 g

• Tsukor – 1 tbsp.

Apple – 2-3 pcs.

Water – 2.5 l

It refreshed, nourished, toned.

• It was all about the dacha's bathhouse.
• Missing the stem.
• Right now the health is still gone, why is it so beautiful?
• Since the stench is young, the pulp is tender, and it is not difficult to remove the melt.

The wine comes out slightly sour and is prepared from young stems.

• Mash the apple and cut into pieces.
• Toss all the ingredients together with the zucchini.
• Bring to a boil, then simmer for 5-7. Put it in, cover it with a lid and forget it for 20 minutes. During this hour, drink it and infuse it with a sour-sweet taste and a welcoming aroma.
• A simple recipe for boiled compote with rodzinki

Compote from rhubarb stalks is the first spring drink you can prepare at the dacha.

I like to add berries, but if there are not enough of them, dried grapes cope well with the addition.

Color yogo is important.

• Missing the stem.
• Rhubarb petioles – 400 g
• It was all about the dacha's bathhouse.
• Rodzinki – 100 g

• We clean and rinse the roots.
• Cut into pieces.

• The berries are collected from the cream and washed.

• We put water on the stove.

• When it warms up, I’ll add some cherry sand.
• Then I'll make some rhubarb and berries.

• Trim on the stove from the moment of boiling 5-7 hvilins.

Cover the infusion with a lid for 20 hvilins.

The savory drink is processed and removed.

It refreshed, nourished, toned.

• It was very tasty.
• How to make compote with rhubarb and polunitsa
• Rhubarb and hazelnut ripen in approximately one hour.
• Honey 2-3 tbsp.

• Singing, for this reason, is the most primary option for singing.
• Moreover, the sourness of the stalks and the half-pot of malt create a unique tandem of flavors.
• And if you carry out caramelization first, the texture and thickness of the components are preserved.

• Polunitsya – 200 g Cucumber sand – 8 tbsp. Prepare the petioles and cut into cubes.

Remove the sepals from the berries and cut into two parts.

If the berries are great, then eat them.

In a heavy-bottomed saucepan, combine the berries with their petioles and cucumber.

Stir, simmer over low heat until the stench disappears.

• Fill
• Honey 2-3 tbsp.
• hot water
• , after boiling, rub 3-5 more khvilins, stir.

Let sit for a little while, strain.

• Video plot of preparing to sing with mint
• The refreshing drink added to the main component of the mint is suitable for summer baking.
• It is recommended to drink yoga while cooling down.
• Rhubarb compote with dried fruits

Last year there was a harvest of apples and we dried a lot of them.