Rhubarb compote

Ingredients:

  • 200 g of rhubarb stalks
  • 1 l (liter) of water
  • 450-500 g of sugar

Cooking

Wash rhubarb stalks and peel them. Cut the stalks into pieces (1 cm long each), powder them with some sugar and leave for 4-5 hours. Then transfer the stalks to a jar. Prepare the sugar syrup by mixing water and sugar. Bring the mixture to boil to dissolve the sugar completely. Pour the prepared syrup to the jar and stir everything carefully. Sterilize the jar in boiling water (one-liter jar – 20 minutes, two-liter jar – 30-35 minutes) and then seal the lid of the jar tightly.

Enjoy your drink!

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