Compote of currants and rhubarb

Name: Compote of currants and rhubarb
Total time: 40 min
Yield: 8
Ingredients: 200 g Rhubarb; 2 L Water; 150 g Red Ribes; 100 g Sugar

Rhubarb and currants are a storehouse of vitamins in just one glass. I recently posted a recipe for classic compote with rhubarb here (https://bestrecipes24.com/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.

45

9156

Emma Smith

Recipe author

Calories

61kcal

Protein

0g

Fat

0g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 8

200g

2L

150g

100g

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Prepare the ingredients. To prepare compote from rhubarb and red currants we will need: clean drinking water, several stems of rhubarb, red currants and sugar.
STEP 2
Wash the rhubarb and dry it. Peel the stems.
STEP 3
Cut the stems into small pieces.
STEP 4
Sort the currants, rinse and dry.
STEP 5
Boil water in a saucepan. Add sugar. Cook the syrup, stirring occasionally, until the sugar is completely dissolved.
STEP 6
Pour the 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
Remove the pan from the heat, cover with a lid and let the compote cool to room temperature.