Refreshing summer delight: The benefits of rhubarb compote
Homemade compote is a beverage that does not have to be associated solely with Christmas recipes. It is during spring and summer that nature offers the best ingredients for a delightful compote. Begin by cooking rhubarb, ensuring the correct proportions of water and sugar.
Rhubarb compote is a traditional drink that is particularly popular on warm days. Its tart taste can be balanced with additions such as fruits (strawberries and apples are excellent choices) or spices (you can opt for subtly spicy notes with cinnamon or ginger). This drink, reminiscent of grandma's kitchen, is low in calories and provides a healthy alternative to store-bought sugary beverages, offering fibre and aiding digestion. When I prepare it, I always bear in mind the proper ratios of sugar to water and the rhubarb itself. Without this attention, the mixture may become too tart, making it unappealing to drink.
Why is it worth drinking rhubarb compote?
Many people wonder if rhubarb compote is a good and healthy choice. 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, with the best being young stalks, which contain less calcium oxalate that can be harmful. An excess of oxalates in the diet can negatively affect kidney function, but consuming everything in moderation and within a balanced diet is acceptable. It's time for a specific recipe, so in just an hour, you can enjoy tasty rhubarb compote.
How to make rhubarb compote?
Preparing rhubarb compote is simple and quick. You can enhance it with citrus fruits, herbs, or honey to accentuate its taste and refreshing properties. This compote quenches thirst superbly and is perfect for summer gatherings. To prepare rhubarb compote, you will 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 remove the thick ends and leaves.
- Cut the rhubarb into smaller pieces.
- Place the rhubarb, lemon juice, and sugar in a pot. Cook for a few minutes until the sugar dissolves and the rhubarb begins releasing juice.
- Add the water to the rhubarb, bring it to a boil, and then simmer for a few more minutes.
- Allow the compote to cool.
- Just before serving, you can add fresh strawberries, mint, and ice cubes.
