Compote with rhubarb and gooseberries

Name: Compote with rhubarb and gooseberries
Total time: 20 min
Yield: 10
Ingredients: 2 L Water; 600 g Gooseberry; 400 g Rhubarb; 3 tablespoon Sugar

A very interesting and non-trivial combination. This compote can be closed for the winter, then you will receive a huge source of vitamins for the cold season. To do this, you need to cut the rhubarb into smaller pieces. And pour the compote into sterilized jars. You can store the compote on the balcony.

39

7794

Emma Smith

Recipe author

Calories

55kcal

Protein

0g

Fat

0g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 10

2L

600g

400g

3tablespoon

Step-by-step preparation

Cooking time: 20 mins

STEP 1
Prepare the ingredients. To prepare compote with rhubarb and gooseberries we will need: gooseberries, rhubarb, water and sugar.
STEP 2
Sort the gooseberries, remove the stems and rinse thoroughly.
STEP 3
Wash the rhubarb thoroughly and cut off the dried ends. Cut the stems into medium pieces.
STEP 4
Pour water into a saucepan, add sugar and bring to a boil.
STEP 5
As soon as the syrup boils, add rhubarb and gooseberries to it. Bring the compote to a boil again. Cook over low heat for 2-3 minutes.
STEP 6
Remove the pan from the heat and cover with a lid.
STEP 7
Cool the compote and pour into glasses. Bon appetit!