Here we present a summery rhubarb-apple compote, made just with the fresh ingredients and a little sugar and salt. These ingredients are also readily available in the fall, when one might like to add just one or two whole cloves and a stick of cinnamon. For summer, however, let the flavor of the produce shine through.
Rhubarb, despite being very tough to cut, will come apart readily in the pan. It’s best to cut it on the small side, however, to avoid having strings of rhubarb in the finished product. A crisp apple will retain its structure and crunch more readily than the rhubarb will, so cut the apple according to the texture you’d like the finished product to have. Many recipes would call for peeling the apple, but a lot of the flavor and nutrients are in the skin, so we leave it on.
If you are into home canning, the hot finished product can go straight into canning jars. You might want to add a teaspoon or so of lemon juice for each quart, in order to increase the acidity for preservation.
Makes roughly 6 cups.
Equipment:
• large saucepan, rondeau or Dutch oven
Ingredients:
10-12 pc rhubarb stems - discard green leaves - poisonous
2-3 ea apples crisp
1 cup white sugar
1⁄4 tsp salt non-iodized
Procedure:
1. Dice the rhubarb into 1 cm cubes.
2. Dice the apple into 1 cm cubes, or larger to have more crunch.
3. Place rhubarb and then apple into the pan.
4. Scatter salt and sugar over the apple and rhubarb.
5. Turn the pan onto a medium-low heat and let it sit until the rhubarb starts to bubble.
6. Reduce the heat and allow the mixture to simmer for about 5 minutes.
7. Test the apple to see how crunchy it is, to determine how much longer to cook the compote. At this stage it may already be done. If not, let it cook a little longer, simmering covered.
8. Pour the finished compote out into a wide dish to cool down, or place in prepared canning jars and process immediately.
9. Store extra compote in sealed containers in the fridge for up to a week.
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Негізгі бет Easy Apple Rhubarb Compote Recipe
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