Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To prepare a compote of rhubarb and red currant, we will need: clean drinking water, several stems of rhubarb, red currant and sugar.
Step 2:
Wash the rhubarb, dry it. Peel the stems from the skin.
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 rhubarb and currant into a saucepan. Bring the compote to a boil and cook over medium heat for 1-2 minutes. It is not necessary to cook for a long time, since all the useful properties will leave the berries and rhubarb. Rhubarb is boiled quickly, and currants are even faster. Therefore, it is better to let the compote stand under the lid later so that it is well infused.
Step 7:
Remove the pan from the heat, cover with a lid and let the compote cool to room temperature.
Red currant can be replaced with black. Or add both views together.
In cold form, this compote perfectly quenches thirst, especially in hot weather. The finished compote can be stored in the refrigerator. By the way, in cold form after infusing, it tastes better than immediately after cooking. For compote, it is better to choose large thick stems, while thin, young and juicier ones are better left for baking and desserts.
Such compote can be closed for the winter: just pour the hot compote into pre-sterilized jars and roll it up. Only when cooking, add a small pinch of citric acid.Turn the lids upside down, wrap and let cool completely at room temperature. When the compote cools down, turn the jars over and put them in a cool dark place where the sun's rays will not reach. 
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
- Red currant - 39 kcal/100g
