Refreshing rhubarb compote: A summer drink with health perks
Homemade compote is a beverage that doesn't need to be associated only with Christmas recipes. Spring and summer provide the best ingredients for a delicious compote. Start by cooking rhubarb; however, the key is the balance of water and sugar.
Rhubarb compote is a traditional drink that is especially popular on warm days. Its sour taste can be enhanced with additions such as fruits (strawberries and apples work well) or spices (a hint of cinnamon or ginger can add a spicy touch). This drink, reminiscent of grandma's kitchen, is low in calories and provides a healthy alternative to store-bought sugary drinks, as it offers fibre and aids digestion. When I prepare it, I always remember the proper proportions of sugar to water and the rhubarb itself. Without this, the mixture may turn out too sour, and no one will want to drink it.
Why is it worth drinking rhubarb compote?
Many people wonder if rhubarb compote is a good and healthy option. Rhubarb, the main ingredient in the compote, is rich in vitamins A, C, and E, as well as potassium and folic acid. Thanks to its antioxidants, this drink supports health and beauty. The rhubarb season falls in May and June, and the best stalks are young ones, which contain less calcium oxalate that can be harmful. Consuming too many oxalates can negatively affect kidney function, but everything eaten in moderation as part of a balanced diet is permissible. You can enjoy tasty rhubarb compote in just an hour with the following recipe.
How to make rhubarb compote?
Preparing rhubarb compote is simple and quick. You can enhance it with citrus fruits, herbs, or honey to emphasize its flavour and refreshing properties. This compote quenches thirst perfectly and is ideal for summer gatherings. To prepare rhubarb compote, you need a few simple ingredients: 500 grams of rhubarb, 140 grams of sugar, 1.5 litres of water, 1 tablespoon of lemon juice.
Preparation method:
- Wash the rhubarb thoroughly, and cut off the thick ends and leaves.
- Cut the rhubarb into smaller pieces.
- Put the rhubarb, lemon juice, and sugar in a pot. Cook for a few minutes until the sugar dissolves and the rhubarb starts releasing juice.
- Add the water to the pot, bring it to a boil, and then simmer for a few more minutes.
- Let the compote cool.
- Just before serving, you can add fresh strawberries, mint, and ice cubes.
