Tuesday, June 2, 2015

Rhubarb-Rose Kompot

Growing up, thanks to a very generous neighbour with a thriving rhubarb patch, we had a steady supply of this vegetable for what seemed the entire summer. Apart from the few stalks I ate raw, dipped in a china tea cup full of sugar (I think the pretty cup was the best part), it all went into making a refreshing drink that was my mum's answer to lemonade.
Kompot is a traditional Eastern European cooked fruit punch that can be made with any kind of fruit, fresh, frozen or dried, but not much compares to this classic. Rose flavouring goes nicely with rhubarb so I've added a little sweet rose syrup but rose water would work as well, just add to taste. Or leave it out if you prefer, the kompot will still be delicious. I like it on the tart side, so feel free to add more sugar.
Rhubarb-Rose Kompot
makes about 1.5 litres

450g/1 lb rhubarb, trimmed and sliced into 1cm/1/2" long pieces
50g/1/4 cup sugar
1.5 litres/6 cups water
2 tbsp rose syrup
1 tbsp lemon juice
raspberries or strawberries for garnish (optional)

Toss the sliced rhubarb with the sugar in a large pot. Stirring occasionally, cook on medium heat for 4-5 minutes or until the sugar has melted and juices are starting to appear. Add the water, raise the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered for 10-15 minutes or until the rhubarb is soft but most pieces are still keeping their shape.

Stir in the rose syrup and lemon juice, transfer to a heatproof container, and refrigerate until completely chilled. Taste and adjust sugar, and serve over ice with some fresh berries.

1 comment:

  1. I've never heard of this and am so happy that now I have! It sounds delicious.


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