Compote of rhubarb

Chinese cooking master knew a lot about healthy drinks. From time immemorial they have transferred descendants recipe rhubarb compote - healing, vitamin-enriched broths. This compote is not only quench your thirst, but also increase appetite, improve digestion.

It is known that rhubarb accelerates the regeneration of the skin, improves the immune system, reduces the risk of pneumonia, may even prevent heart attacks and strokes.

Due to the very NMPrzhevalsky, better known to us by his horse's name, "an excellent yellow root" appeared in Russia. The famous geographer brought rabarbar (rhubarb) from China at the end of the XIX century. We began to grow vegetables in such quantities that the money received from its exports to northern Italy, were purchased for the royal mirror Hermitage.

Today dish of rhubarb is increasingly gaining popularity. Not surprisingly, the drink of this miracle plant turns fragrant, sweet and sour, vitamin saturation on rival apple. And, importantly, rhubarb can be used without fear of a figure in all its "manifestations" - 100 grams of product contains only 16 calories.

Winter rhubarb compote rescue more than one thrifty hostess. Classic rhubarb drink can vary, combining rabarbar with apples, strawberries, red currants, lemon, orange, raisins, cinnamon, fresh mint and even with Sudanese rose (hibiscus).

Recipe rhubarb compote

Fresh young stalks of rhubarb (preferably red - there is more sugar) must be washed in cold water, cut into pieces 2-3 cm in length and soak in cold water for 10-12 hours, changing it 2-3. After that, the pieces of rhubarb need problanshirovat in boiling water for 30-40 seconds (if the rhubarb is not very young - 1-1.5 min), rapidly cooled in cold water, tightly packed in dry clean jars and pour hot (90-95 пїЅ C) sugar syrup 30-50% concentration (340-610 g of sugar and 790-610 g, respectively, per 1 liter of syrup).

Tip: canned stewed increase the amount of sugar, so it was fermented drink like wine.

In a half-liter jar holds about 300-320 g and 200-250 g rhubarb syrup. For cooking in an enamel pot to pour the required amount of water, add sugar, boil the mixture for 10-15 minutes, filtered through 3-4 layers of cheesecloth, bring to a boil again and pour over the rhubarb in banks.

Tip: You should remember that it is impossible for a long time to boil rhubarb, rhubarb stalks because become rough, and they accumulate oxalic acid, which is harmful to our body. In addition, the rhubarb is cooked very quickly, be careful if you want to keep in shape during cooking compote plants.

Filled up to the top banks to cover boiled lids and set in a pan of warm water for sterilization. Sterilization at 100 пїЅ C for cans of 0.5 liters - 15 min, 1 l - 20-25 minutes. At the end of treatment with compote banks should be tightly resealed, turn down the neck and cool.

Videoretsept rhubarb compote