Compote with rhubarb and gooseberries

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

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Gooseberry

600

Rhubarb

400

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 5 g

18 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 20 min

Step 1:
Prepare the ingredients. To prepare a compote with rhubarb and gooseberries, we will need: gooseberries, rhubarb, water and sugar.
Step 2:
Sort the gooseberries, remove the tails and rinse thoroughly.
Step 3:
Wash the rhubarb thoroughly, cut off the dried tips. 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, put rhubarb and gooseberries in it. Bring the compote to a boil again. Simmer 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!

To protect yourself from vitamin deficiency, it is enough to eat one handful of berries a day. The high content of nutrients allows you to protect the body from a lack of vitamins, colds, infections, strengthens the immune system, improves muscle tone.

A complex of vitamins and trace elements helps to restore the body after serious illnesses, operations, physical and mental labor.
Magnesium, iron and other elements take part in the process of hematopoiesis. Doctors strongly recommend using gooseberries as a supplement to the main treatment for blood diseases.
The high content of vitamin C has become the key to strengthening the protective forces, increases resistance to bacteria and viruses.
Representatives of group B stimulate metabolic processes, have a beneficial effect on the human nervous system, improve sleep, eliminate depression, anxiety.

In combination with rhubarb, the usefulness of this drink increases, because there are also many trace elements and vitamins in rhubarb, such as: ascorbic acid, B vitamins (B1, B2, B3, B5, B6, B9), vitamins K, E, calcium, iron, potassium, phosphorus, sodium, zinc.

Young rhubarb stalks are rich in vitamins (C, B, PP), mineral salts (potassium, magnesium, phosphorus) and carbohydrates (over 2%). The sour taste of juicy rhubarb stalks is due to the content of citric and malic acid (about 2.5%). Rhubarb is also rich in carotene and pectin.