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Rhubarb Compote
Photo: XYZA-2400, CC BY-SA 4.0 · source

Dish: Rhubarb Compote

Rhubarb Compote

Russian cuisine

Editorial 50 min 4 servings Beginner 24 kcal/100 g updated November 13

A refreshing sweet and sour compote of rhubarb stalks with a slice of lemon. It is good both warm and cold.

Ingredients

Servings:4
  • 1/4 шт
  • 300 г
  • 100 гalways have
  • 1500 млalways have

Nutrition facts (per 100 g)

Calories
24 kcal
Protein
0.2 g
Fat
0 g
Carbohydrates
6 g

Method

  1. Rinse the rhubarb stalks, peel off the tough skin and cut into 2–3 cm pieces.

  2. Bring the water with the sugar to a boil and cook, stirring, until the sugar dissolves.

  3. Add the rhubarb to the boiling syrup and cook over medium heat for 5–7 minutes, so the pieces do not fall apart.

  4. Add the lemon slice, turn off the heat, cover with a lid and leave for 30 minutes.

  5. Cool the compote and serve chilled.

Source

Adapted from: lifehacker.ru «Компот из клубники с ревенём и нектаринами»; lady.mail.ru «Лучшие рецепты компота из ревеня»

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