Two-In-One Recipe For Rhubarb Syrup + Rhubarb Compote – a delicious recipe with rhubarb, sugar, water, apple cider vinegar, cinnamon, cardamom. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add the rhubarb, sugar, and water to a medium-sized pot over medium-high heat, stirring occasionally.
2
Once it reaches a boil, reduce the heat to low, and add the vinegar, cinnamon, and cardamom. Stir, then let the mixture simmer for at least 45 minutes, or up to an hour. (The longer it simmers, the more syrupy it will become.)
3
Using a fine mesh strainer, strain the syrup into a bowl or large measuring cup, reserving the mash. Strain the mash one or two more times until it reaches the consistency of a compote. (The more you strain, the more syrup you'll get.)
4
Let both products cool to room temperature, then store them in covered Mason jars in the fridge. Covered and refrigerated, the compote should keep at least a week, and the syrup three weeks.
450
kcal
Calories
120
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 cups (about 2 pounds) rhubarb, cut into 1/2-inch pieces, 2 cups sugar, 2 cups water, 2 tablespoons apple cider vinegar, and more.
Yes, Two-In-One Recipe For Rhubarb Syrup + Rhubarb Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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