Compote with rhubarb and gooseberries

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
2620
Emma SmithEmma Smith
Author of the recipe
Compote with rhubarb and gooseberries
Calories
55Kcal
Protein
0gram
Fat
0gram
Carbs
15gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 10
Water
2L
Gooseberry
600g
Rhubarb
400g
Sugar
3tablespoon

Step-by-step preparation

Cooking timeCooking time: 20 mins

  1. STEP 1

    STEP 1

    Prepare the ingredients. To prepare compote with rhubarb and gooseberries we will need: gooseberries, rhubarb, water and sugar.

  2. STEP 2

    STEP 2

    Sort the gooseberries, remove the stems and rinse thoroughly.

  3. STEP 3

    STEP 3

    Wash the rhubarb thoroughly and cut off the dried ends. Cut the stems into medium pieces.

  4. STEP 4

    STEP 4

    Pour water into a saucepan, add sugar and bring to a boil.

  5. STEP 5

    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.

  6. STEP 6

    STEP 6

    Remove the pan from the heat and cover with a lid.

  7. STEP 7

    STEP 7

    Cool the compote and pour into glasses. Bon appetit!

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