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Compote of rhubarb, apples and currants for the winter
Prepare a compote of rhubarb, apples and currants for the winter according to our recipe, so that later, on a cloudy or frosty day, you can easily remember the taste and aroma of summer. Agree: this is what each of us sometimes lacks in the cold season! Moreover, the sweet and sour compote of rhubarb, apples and currants can not only give an unforgettable taste experience and improve your mood, but also quench your thirst with the “right” homemade drink. Worth trying! Preparing a compote of rhubarb, apples and currants for the winter is quite easy and not too long, which adds extra points to this preparation for the winter.
How to cook Compote of rhubarb, apples and currants for the winter
Step 1
Prepare compote ingredients. Wash the rhubarb thoroughly, peel and cut into 3 cm slices. Place in a bowl, cover with cold water to completely cover the stems, and leave for 10-15 minutes.
Step 2
Wash apples for compote and cut into halves. Remove cores with seeds. Cut apple pulp into thin slices. You don't have to peel them off.
Step 3
Prepare syrup for compote. Pour sugar into a saucepan and fill with drinking water. Place over high heat and bring to a boil. Put in the cinnamon stick and lemon zest. Boil 5 minutes.
Step 4
Sort the red currant for compote, do not cut off the branches. Transfer to a colander and rinse gently under running water. Pat dry on paper towels.
Step 5
Prepare jars for compote. Wash them thoroughly, pour boiling water over them several times and dry them. Fill jars with apples, rhubarb and currants. Pour in boiling syrup.
Step 6
Cover jars with apples, rhubarb and currants with sterilized lids and place in a pot of hot water. Sterilize compote at 100°C for 30 minutes (for 3 l jars). Then roll up. Turn jars of compote on a towel and let cool completely.
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