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Rhubarb compote for the winter


Ingredients for making rhubarb compote for the winter

For 10 liter cans:

  1. Rhubarb (stalks without leaves) 1 kilogram 500 grams
  2. Sugar 500 grams
  3. Vanilla 1 stick (length 7 centimeters)
  4. Dry red wine 200 milliliters
  5. Purified water 1 liter 500 milliliters
  • Main ingredients: Rhubarb, Sugar
  • Serving 10 Servings
  • World Cuisine

Inventory:

Deep pan (capacity 3 liters), wooden kitchen spoon, stove, kitchen towel - 2-3 pieces, a half-liter glass jar - 10 pieces, a screw metal cover - 10 pieces, a kitchen knife, cutting board, paper kitchen towels, a ladle, kitchen chips for preservation, a wool blanket, tableware for serving (decanter, thicket, glass and more).

Cooking compote from rhubarb for the winter:

Step 1: prepare the syrup.


To begin with, put a deep pan on medium heat and pour the right amount of purified water into it. After boiling, add sugar there and cook light syrup until the grains are completely dissolved, periodically stirring it with a wooden kitchen spoon. This process will take no more than 3-4 minutes. Then add the vanilla bean and dry red wine to the pan. We still cook one minute, using a kitchen towel, remove from the stove and let the aromatic mixture cool to room temperature near the ajar window.

Step 2: prepare the inventory.


In the meantime, we inspect the cans and lids, they should not have cracks, nicks and rust. Next, using a soft sponge and baking soda, wash all the equipment that will be needed to prepare the workpiece. After that, pour small dishes with hot water. Boil the lids 15-20 minutes and leave in a saucepan until use. We sterilize half-liter cans in any convenient way, put on a clean kitchen table and proceed to the next step.

Step 3: Prepare Rhubarb


Using a sharp kitchen knife, we remove the upper and lower parts of each rhubarb stalk. Then remove a thin layer of peel from them, wash the vegetable under trickles of cold running water and dry with paper kitchen towels.

After that, put it on a cutting board, cut into cubes 2-3 cm long and tightly distribute them over the prepared jars.

After some time, when the syrup cools down using a ladle, pour it into cans of rhubarb so that the liquid reaches the very end of the necks and very tightly seal the glass containers with sterilized screw caps so that there are no gaps.

Step 4: preserve the rhubarb compote for the winter.


Now we cover the bottom of a large deep fifty-liter pan with a kitchen towel, rearrange the cans of rhubarb there and fill them with warm running water above the lids by 2-3 centimeters. Put everything on medium heat and heat the liquid up to 80 degrees Celsius. Then we check the temperature with a kitchen thermometer, if it fits, slightly screw the stove and after boiling we sterilize half-liter jars 25 minutes.

After the required time has passed, using special kitchen tongs, we take out in turn hot pots of rhubarb from the bubbling water. We rearrange them on the kitchen table, wipe each with a dry towel, tighten the lids more tightly, turn the workpiece upside down, put it on the floor and wrap it tightly in a woolen blanket.
We cool down preservation without sudden changes in temperature during 2-3 days. Then we send the compote to a cool, well-ventilated, preferably dark place: pantry, basement or cellar.

Step 5: serve the rhubarb compote for the winter.


Rhubarb compote for the winter is served at room temperature or chilled to a sweet table. It is served with pieces of vegetable in decanters, jugs or portions in glasses, deep dessert bowls or glasses. The taste of this drink is piquant, slightly sugary, quite sweet with a slight sour tint and a pronounced aroma of wine and vanilla.

Therefore, if you are not a fan of large amounts of sugar, it is better to dilute the compote with the desired amount of boiled, chilled, purified water before use. Enjoy the delicious and easy cooking!
Enjoy your meal!

Recipe Tips:

- instead of red dry wine, you can use semi-sweet cranberry;

- very often, the purified rhubarb is soaked in cold running water for 6-8 hours, thus getting rid of oxalic acid. Then it is washed, cleaned, cut, blanched in boiling water for 30-40 seconds, discarded in a colander, left in it for a while, so that the excess liquid is left in the glass, placed in sterilized jars and then prepared according to the instructions specified in the recipe;

- liter and two-liter cans must be sterilized for 30 minutes;

- rhubarb compote can be stored in a cool, dark, ventilated place from 6 to 8 months;

- very often, on the basis of this compote, they cook more thick sugar syrup and soak cakes for cakes and pastries, as well as other sweet pastries, and decorate desserts with soft rhubarb;

- In addition to vanilla, you can add spices such as cinnamon, cloves and ground ginger to sugar syrup.