Rhubarb and Red Currant Vitamin-Packed Compote

Rhubarb and currants are a storehouse of vitamins in just one glass. I recently posted a recipe for classic compote with rhubarb here (https://1000.menu/cooking/36143-kompot-iz-revenya). However, rhubarb can be combined with many other berries. It was my husband’s idea to combine rhubarb with red currants. He really loves redcurrant compotes, but since I have a lot of stems that need to be sold quickly before they spoil, he said, “Well, just cook it like this, all together.” I cooked it. It turned out delicious. And useful.
cook time: 40 min
Ivy Ramsay
Rhubarb and Red Currant Vitamin-Packed Compote

Nutrition Facts (per serving)

20
Calories
5g
Carbs

Ingredients (8 portions)

Basic:

Sugar 100 g
Water 2 l
Rhubarb 200 g
Red Ribes 150 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare rhubarb and red currant compote we will need: clean drinking water, several stalks of rhubarb, red currants and sugar.

Step 2

Step 2
Wash the rhubarb and dry it. Peel the stems.

Step 3

Step 3
Cut the stems into small pieces.

Step 4

Step 4
Sort the currants, rinse and dry.

Step 5

Step 5
Boil water in a saucepan. Add sugar. Cook the syrup, stirring occasionally, until the sugar is completely dissolved.

Step 6

Step 6
Pour rhubarb and currants into the pan. Bring the compote to a boil and cook over medium heat for 1-2 minutes. There is no need to cook for a long time, as all the beneficial properties will disappear from the berries and rhubarb. Rhubarb boils quickly, and currants even faster. Therefore, it is better to then let the compote stand under the lid so that it brews well.

Step 7

Step 7
Remove the pan from the heat, cover with a lid and let the compote cool to room temperature.

Additional rubrics

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