Simple recipes for making rhubarb compote with and without sterilization for the winter

Rhubarb can be found in every garden. Its tart stalks are familiar to many from childhood. Housewives used to preserve this useful plant annually for the winter, preserving the nutrients and vitamins needed by the human body during the winter. Homemade rhubarb compote for the winter is not only rich in vitamins but also delicious. Let's look at the preservation process and detailed recipes.

Subtleties of cooking

To ensure that your preserves turn out tasty and aromatic, you need to familiarize yourself with some of the preparation features.

1. Only the petioles are suitable for consumption. The leaves are discarded.
2. Young stems have tender flesh, so the skin can be left on. Mature rhubarb has a rough skin, so it needs to be carefully peeled. Afterward, be sure to rinse and use.
3. Winter drinks are made from rhubarb alone or with the addition of other fruits and berries. Cinnamon, cloves, and mint are allowed as spices.
4. Add more granulated sugar to canned drinks for the winter. Otherwise, they will turn sour, the lids will bulge, and the vitamin cocktail will be undrinkable.

Preparing the main ingredient

There are several ways to make a rhubarb drink. First, prepare the main ingredient to ensure the compote is delicious and aromatic:

• red petioles are suitable for canning, green ones will not give that specific taste, and in some cases, on the contrary, will worsen the taste of the finished product;
• After collecting them, they must be washed and the surface film removed (if necessary);
• Before placing in a jar, the stems need to be cut;
• It is necessary to prepare a preparation for the winter from freshly cut cuttings.

It's worth remembering that if you can't preserve the plant stems immediately, there's no point in storing them in the refrigerator. They become unsuitable for canning after just two days.

To enhance the flavor, some recipes call for citric acid. Cinnamon (stick), citrus zest, and freshly picked berries and fruits are also often used.

Cooking methods

You can find a huge variety of recipes online. Let's look at the most popular ones.

A simple recipe for the winter

The drink is easy to prepare. It's delicious, healthy, and can be enjoyed year-round.

• rhubarb – 1.5 kilograms;
• granulated sugar – 250 grams;
• filtered liquid – 4.5 liters.

Before canning the compote, rinse the glass jars and sterilize them over steam. Boil the lids for 3-5 minutes. Rinse the rhubarb stalks and remove the inedible outer membrane. Chop them into medium-sized cubes and place them in prepared glass containers. For a concentrated drink, fill the containers 1/2 full, but 1/3 will do.

Pour the specified amount of water into a clean saucepan, add sugar, and place on the stove. Wait until the sugar dissolves completely. Once boiling, fill the jars to the very top, cover with a lid, and let sit for 15 minutes. After the time has elapsed, strain the mixture back into the boil. Fill the jars again and let sit for 15 minutes. Repeat these steps one more time. Seal the jars tightly, turn them upside down, wrap them in a warm blanket, and leave them like this until they cool completely.

With oranges

Products:

• rhubarb – 0.3 kilograms;
• orange – 150 grams;
• rosemary – 1 sprig;
• granulated sugar – 1 cup;
• filtered water – 0.5 liters;
• orange juice – 1 glass.

In a separate saucepan, pour water, add granulated sugar, and add rosemary. Place on the stove and bring to a boil, stirring regularly. Rinse the orange and pour boiling water over it. Remove a thin layer of zest and place it in the syrup. Pour in the specified amount of freshly squeezed orange juice.

Peel, rinse, and chop the rhubarb into small pieces. Arrange the rhubarb in prepared jars. Chop the orange pulp similarly and distribute among the jars. Fill the jars with sweet, boiling syrup. Seal tightly, turn upside down, and wrap in a warm blanket.

With strawberries

Products:

• filtered water – 4 liters;
• fresh mint leaves (to taste);
• strawberries – 1 kilogram;
• granulated sugar – 1 kilogram;
• rhubarb (stalks) – 2 kilograms.

Sort the berries, remove the green leaves. Wash, and cut in half. Rinse the rhubarb stalks, remove any membrane, and dice. Wash the mint leaves and chop finely. Place the prepared ingredients in a suitable, roomy saucepan. Sprinkle with granulated sugar. Pour in a little water and simmer over low heat until the stalks are completely soft.

Cover the resulting semi-finished product with a cloth napkin and put it in a cool place for 10 hours. Now let's prepare the sweet syrup. Pour the specified amount of liquid into a saucepan, add the remaining sugar. Bring to a boil and continue cooking until the sweet ingredient is completely dissolved. Divide the strawberries and rhubarb into sterile jars. Fill the jars with hot syrup, seal them tightly, and turn them upside down.

With apples

Products:

• rhubarb – 400 grams;
• apples – 2 kilograms;
• filtered water – 2 liters;
• granulated sugar – 700 grams.

Prepare the jars: rinse and sterilize. Be sure to boil the lids. Peel and rinse the rhubarb stalks. Cut into medium-sized cubes. Rinse the apples, remove the seeds, and slice into wedges. To prevent the apples from turning black, soak the slices in acidified water for a few minutes (use 3 grams of citric acid per liter of clean water).

Evenly distribute the rhubarb and apples among clean jars. Bring a saucepan of clean water to a boil beforehand, then pour it into the glass jars. Cover and let simmer for 5-7 minutes. Then strain the liquid back into the saucepan. Add granulated sugar and bring to a boil. Fill the jars with the sweet syrup, seal, turn them upside down, and cool under a warm blanket.

With lemon

Products:

• rhubarb – 2 kilograms;
• granulated sugar – 400 grams;
• clean water – 8 liters;
• lemon – 2 fruits.

Prepare the main ingredient: wash, peel, and chop into medium-sized cubes. Pour the specified amount of water into a saucepan and bring to a boil. Add sugar and wait until completely dissolved.

Add the rhubarb. Reduce the heat and continue cooking for 10 minutes. Rinse the citrus and pour boiling water over it. Chop into rings. Add to the compote and cook for another 7 minutes. Pour into sterile jars, seal tightly, and place under a warm blanket.

With cherries

Products:

• rhubarb (stalks) – 0.6 kilograms;
• cherries – 0.6 kilograms;
• granulated sugar – 800 grams;
• filtered water – 6 liters.

Sort the cherries, remove the stems, and wash. Rinse the rhubarb, peel it, and cut it into equal pieces. Pour the specified amount of liquid into a suitable saucepan, add granulated sugar, and cook until completely dissolved.

Layer the berries and rhubarb in suitable sterilized containers. Fill with boiling syrup, leaving 1.5 centimeters from the top. Cover with lids and sterilize over low heat for half an hour. Seal tightly, turn upside down, and cool under a warm blanket.

Without sterilization

Products:

• rhubarb (stalks) – 1 kilogram;
• granulated sugar – 300 grams;
• vanillin – 2 grams;
• cinnamon – 2 sticks;
• clean water – 2 liters;
• lime juice – 60 milliliters.

Wash, peel, and chop the main ingredient into medium-sized cubes. Divide evenly among sterilized jars. Bring a saucepan of clean water to a boil beforehand, fill the glass jars, and seal with lids. Let sit for half an hour. After the indicated time, strain the liquid back into the saucepan. Add vanilla, granulated sugar, and cinnamon. Bring to a boil and continue cooking for 4-5 minutes. Pour in the lime juice and stir. Pour syrup over the rhubarb in the jars and seal tightly. Turn over and place under a warm blanket.

How to store this compote?

Compote should be stored in a cellar or basement. Jars should be stored chilled, after checking the lids for swelling.