By tradition, rhubarb is most often prepared with strawberries. But nothing prevents you from diversifying this familiar option. I share my favorite refreshing compote with a wonderful balance of sourness and sweetness in taste.
Ingredients
- Strawberries - 300 g
- Red currant - 300 g
- Rhubarb - 200 g
- Water - 1.2 l
- Sugar - 6-7 art.l.
Step-by-step cooking recipe
Wash the berry, remove the currant twigs and cut the rhubarb into cubes.
Add sugar and water, and bring everything to a boil.
Boil the compote for 10 minutes on low heat.
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