Rhubarb Compote Basic Recipe

Ingredients

• 500 g thin rhubarb
• 150 g whole cane sugar
• 0.3 l white grape juice
• 0.5 cinnamon stick
• 2 cloves
• juice of one lemon

Instructions

1. 1.

   Bring a pot of water to a boil over medium heat. Carefully place the jar and lid in, then simmer for ten minutes on low heat. Remove, drain, and dry. Wash, trim, and cut the rhubarb so it fits well into the canning jar.

2. 2.

   Boil grape juice with 500 ml water, whole cane sugar, lemon juice, and spices. Add the rhubarb, bring to a boil over medium heat, simmer gently for about five minutes, then remove.

3. 3.

   Fill the jar with the sticks and pour in the liquid. If it’s too low, add boiling water until the jar is filled. Seal and let stand at least two days before use. Store the rhubarb compote cool and dark.