Traditional recipes

Rhubarb compote

Rhubarb compote

Rhubarb tails are peeled, cut into 2-3 cm pieces and boiled with water, adding 200g of sugar, or to taste.

Let it boil for 15-20 minutes.

Then mix well with the blender until it becomes a homogeneous cream.

Leave it to cool and serve with whipped cream, or simply.

It is just as tasty and refreshing.

The compote has a slightly sour taste.


What properties and benefits does rhubarb have

Lowers cholesterol - Rhubarb stalks are a good source of fiber. In a controlled study *, men with high serum cholesterol levels ate 27 grams of fiber from rhubarb stalks each day for a month. The researchers found that this consumption of fiber from the strains reduced participants' circulating cholesterol by up to 8% and lowered LDL (bad) cholesterol by up to 9%.

Excellent source of antioxidants - A study suggests that, in fact, the total amount of polyphenols in rhubarb is even higher than the content of polyphenols in kale leaves. In addition, the antioxidant compounds in rhubarb include anthocyanins, which are responsible for the red color of this vegetable and which contribute to certain health benefits.

Rhubarb also contains calcium, an essential nutrient for bone and tooth health. 1 cup of rhubarb provides 105 mg of calcium, which means about 10% of what adults need in their daily diet. Rhubarb is also a good source of lutein, a compound that takes care of your skin and eyes, which helps neutralize free radicals.


Preserved grape compote

Ingredients

Method of preparation

The grapes are washed, cleaned from the bunches and left in cold water for a few minutes. Put water in a large bowl, add sugar, cloves and grapes and simmer for 5 minutes. The grapes are removed from the pot in which they boiled, and the syrup is left on the fire for another 10 minutes.

After the syrup has boiled, allow to cool. The grapes are put in jars and the sweet syrup is added over. The jars of compote are hermetically sealed with lids and boiled in a bain-marie for about 30 minutes, from the moment of boiling.

The jars are left to cool overnight, and the next day they are put in the pantry and kept for the winter.

White grape compote

Rhubarb compote

Rhubarb compote is pure health, contains a lot of vitamin C. My mother puts it in the soup and it is very good. I'm from Transylvania, everyone has rhubarb in the garden.

constanta proca (Chef de cuisine), June 18, 2010

There is no such thing in my area.

vera (Chef de cuisine), May 27, 2010

I also prepare sweet but risotto with rhubarb is also good!

Alice85 (Chef), May 27, 2010

I've never eaten anything like that, what would it taste like? I use it here for soup (it's called celery) It must be tried, it just won't be fire. *****

burdulea maria elena (Chef de cuisine), May 24, 2010

Very tasty, and I prepare it like myra with whole pieces.

maria mihalache, May 24, 2010

I've never tasted it but it looks really good.

mira (Chef de cuisine), May 23, 2010

One of the delicacies of childhood, but with whole pieces of rhubarb.

Piri Piri and Cinnamon (Chef de cuisine), May 23, 2010

juliya (Chef de cuisine), May 22, 2010

I've never made this kind of compote, but I will definitely make it.

mariana scarlat (Chef de cuisine), May 22, 2010

Wonderful rhubarb compote! Silvy, I forgot to make a wish, because it was the first time in my life when I tasted it!


What is rhubarb and what can we cook with it - 10 delicious recipes

Rhubarb is a perennial herb that can reach heights of 1-2 m.

Even if the leaves are toxic, because they are rich in oxalic acid, a substance that can cause death, in folk medicine and cuisine petioles (spring) and rhizomes are used (autumn, only from plants that have at least 8 years of vegetation) .

Due to its sour taste, rhubarb has been used in Romanian cuisine for souring soups, but also for preparing cool desserts for hot summer days or for syrups and compotes with an equally refreshing effect.

And, because rhubarb is harvested during this period, May - June (because after July it becomes bitter), we propose 10 recipes that you can prepare with rhubarb:


Pickled rhubarb in a jar

Rhubarb is known as the & # 8222 pie plant & # 8222, but it is not the only possible use of it. Rhubarb can be made into a very tasty jam or compote, but today I set out to share a newer discovery: the pickled rhubarb recipe. I assure you that pickled rhubarb is not only good-looking, with the pleasant pink in which it is colored, but also very tasty. It goes great with a steak, but also as an ingredient in salads, when you want extra acidity, freshness, to balance the rest of the ingredients. Pickled rhubarb is very easy to prepare, in just a few minutes, and the recipe I offer is for a single jar of 800 ml., Eventually you can prepare it once a trial and if you like it, repeat the experience :) one, that's what I did.

Preparation time: 00:05 hours
Cooking time: 00:10 hours
Total Time: 00:15 hours
Number of servings: 1 jar 800 ml.
Degree of difficulty: Easy

Walled rhubarb ingredient:

  • 4-5 rhubarb stems
  • 150 grams of sugar
  • 80 ml. of apple cider vinegar or white wine
  • 150 ml. of water
  • 1 bay leaf
  • 10 red peppercorns
  • 1 teaspoon salt

Preparation:How could it be simpler: 1. the rhubarb is washed well and sliced ​​into pieces of about 1 cm. (picture 1) .2. all the ingredients except the rhubarb are put on the fire in a saucepan and boiled (picture 2) .3. as soon as the sugar and salt dissolve, add the rhubarb to the pan (pzoa 3 the fire is reduced and keep on the fire for 3 minutes.

If you want to keep it for the winter, the rhubarb and the juice from the pan are poured into a sterilized jar, the sterilization process I described here. Immediately screw the lid (to be a good lid, which closes tightly) and wrap the jar in many layers of fabric, to cool slowly.

If you want to eat it immediately, let it cool, refrigerate for at least 3 hours and enjoy it!


Pickled rhubarb in a jar

Rhubarb is known as the & # 8222 pie plant & # 8222, but it is not the only possible use of it. Rhubarb can be made into a very tasty jam or compote, but today I set out to share a newer discovery: the pickled rhubarb recipe. I assure you that pickled rhubarb is not only good-looking, with the pleasant pink in which it is colored, but also very tasty. It goes great with a steak, but also as an ingredient in salads, when you want extra acidity, freshness, to balance the rest of the ingredients. Pickled rhubarb is very easy to prepare, in just a few minutes, and the recipe I offer is for a single jar of 800 ml., Eventually you can prepare it once a trial and if you like it, repeat the experience :) one, that's what I did.

Preparation time: 00:05 hours
Cooking time: 00:10 hours
Total Time: 00:15 hours
Number of servings: 1 jar 800 ml.
Degree of difficulty: Easy

Walled rhubarb ingredient:

  • 4-5 rhubarb stems
  • 150 grams of sugar
  • 80 ml. of apple cider vinegar or white wine
  • 150 ml. of water
  • 1 bay leaf
  • 10 red peppercorns
  • 1 teaspoon salt

Preparation:How could it be simpler: 1. the rhubarb is washed well and sliced ​​into pieces of about 1 cm. (picture 1) .2. all the ingredients except the rhubarb are put on the fire in a saucepan and boiled (picture 2) .3. as soon as the sugar and salt dissolve, add the rhubarb to the pan (pzoa 3 the fire is reduced and keep on the fire for 3 minutes.

If you want to keep it for the winter, the rhubarb and the juice from the pan are poured into a sterilized jar, the sterilization process I described here. Immediately screw the lid (to be a good lid, which closes tightly) and wrap the jar in many layers of fabric, to cool slowly.

If you want to eat it immediately, let it cool, refrigerate for at least 3 hours and enjoy it!


Baked rhubarb in earl gray syrup

Ingredients: 1 kg strawberries 1 kg rhubarb 2 kg sugar 1. Rating: 5 & # 8211 1 vote & # 8211 45 min. Rhubarb compote in strawberry syrup, picture 2. Post a picture with the recipe you cooked. For the compote recipe we need the following: 25 rhubarb sticks. Rhubarb can be prepared in several ways: jam, jam, syrup. Dandelion Syrup (Dandelion Honey) - Maria Treben Recipe. Then add the lemon juice.

Take a teaspoon of syrup and try in a glass of cold water if it is sufficiently bound. Rhubarb, the benefits of a regenerating miracle plant. Often confused with a fruit, rhubarb is a plant native to Tibet, which was later cultivated in Europe. Due to the multiple benefits. Rhubarb and parsley syrup recipe with honey!

Required: 4 pots of 250 ml, 680 gr of chopped rhubarb stems, 30 gr. Such a simple and quick recipe with so many uses!


Pickled rhubarb in a jar

Rhubarb is known as the & # 8222 pie plant & # 8222, but it is not the only possible use of it. Rhubarb can be made into a very tasty jam or compote, but today I set out to share a newer discovery: the pickled rhubarb recipe. I assure you that pickled rhubarb is not only good-looking, with the pleasant pink in which it is colored, but also very tasty. It goes great with a steak, but also as an ingredient in salads, when you want extra acidity, freshness, to balance the rest of the ingredients. Pickled rhubarb is very easy to prepare, in just a few minutes, and the recipe I offer is for a single jar of 800 ml., Eventually you can prepare it once a trial and if you like it, repeat the experience :) one, that's what I did.

Preparation time: 00:05 hours
Cooking time: 00:10 hours
Total Time: 00:15 hours
Number of servings: 1 jar 800 ml.
Degree of difficulty: Easy

Walled rhubarb ingredient:

  • 4-5 rhubarb stems
  • 150 grams of sugar
  • 80 ml. of apple cider vinegar or white wine
  • 150 ml. of water
  • 1 bay leaf
  • 10 red peppercorns
  • 1 teaspoon salt

Preparation:How could it be simpler: 1. the rhubarb is washed well and sliced ​​into pieces of about 1 cm. (picture 1) .2. all the ingredients except the rhubarb are put on the fire in a saucepan and boiled (picture 2) .3. as soon as the sugar and salt dissolve, add the rhubarb to the pan (pzoa 3 the fire is reduced and keep on the fire for 3 minutes.

If you want to keep it for the winter, the rhubarb and the juice from the pan are poured into a sterilized jar, the sterilization process I described here. Immediately screw the lid (to be a good lid, which closes tightly) and wrap the jar in many layers of fabric, to cool slowly.

If you want to eat it immediately, let it cool, refrigerate for at least 3 hours and enjoy it!


Rhubarb, the benefits of a regenerating miracle plant

Red onions pickled in vinegar lose some of their color and completely tear-proof properties, but. These Chicken Parmesan Meatballs are an Italian dinner that are ready in a snap. Seasoned meatballs with Panko crumbs for that crunch you crave with. Mud with strawberry syrup and rhubarb & # 8211 Beat the egg whites in a bowl, gradually adding the sugar (keep about 3 tablespoons for later).

A jam of fir buds unique in taste. How to Prepare Fir Bud Jam. How to make yogurt mousse with rhubarb syrup.


RECIPE for RUBBER COMPOT. A sweet, sour, sweet, fragrant dessert

Rhubarb It is mainly used in Transylvania, where housewives make various delicious desserts, such as tart, jam, strudel and compote.

The rhubarb season started in mid-May, so it's time to make at least one compote from the stems of this plant.

For this preparation we need the following ingredients:

- about 25 rhubarb stalks
- 1.5 l of water
- 8 tablespoons sugar
- 1 vanilla stick or vanilla essence
- a lemon lemon
- mint (optional)

Peel rhubarb stalks, wash well and cut into 3-4 cm pieces.
 
Separately, in a bowl, boil the water with the sugar, add the vanilla, and when it boils, the rhubarb pieces. Bring to the boil for 2-3 minutes, then set aside and add the lemon juice to taste, optionally add mint.
 
The compote is served as such after it has cooled.

CAREFUL! Rhubarb leaves are extremely poisonous. Only the stems of the leaves are used.


Video: Rabarberkompot - nem og lækker opskrift klar på kun 10 min. (December 2021).