Canning recipe
Rhubarb Compote in Its Own Juices
Rosy, fruity, and pleasantly tangy, this rhubarb compote is delicious over semolina pudding, torn Austrian-style pancakes, or plain yogurt.
Preparation
20 min.
20 min.
Cooking time
30 min.
30 min.
Servings
8
8
Jars
3
3
Difficulty
Easy
Easy
Ingredients
2000 ml young rhubarb stalks, chopped small
240 ml white granulated sugar
240 ml white granulated sugar
Preparation
1. Remove all leaves completely, wash the rhubarb stalks well, and cut them into 1–2 cm pieces.
2. Toss the rhubarb pieces with the sugar and let stand until they release a generous amount of juice. Do not add any water.
3. Gently bring the mixture to a boil, stirring now and then. Immediately pack the hot rhubarb with its own juice into prepared hot jars, leaving 1.3 cm of headspace.
4. Clean the jar rims, close the jars, and process for 25 minutes in a rolling-boil water bath.
5. Allow the jars to cool undisturbed for 12–24 hours, then check for a firm seal before putting them away.
2. Toss the rhubarb pieces with the sugar and let stand until they release a generous amount of juice. Do not add any water.
3. Gently bring the mixture to a boil, stirring now and then. Immediately pack the hot rhubarb with its own juice into prepared hot jars, leaving 1.3 cm of headspace.
4. Clean the jar rims, close the jars, and process for 25 minutes in a rolling-boil water bath.
5. Allow the jars to cool undisturbed for 12–24 hours, then check for a firm seal before putting them away.
Storage
Store in a cool, dry, dark area. Keep opened jars in the refrigerator.
Shelf life
For the best quality, keep unopened for about 12 months; once opened, finish within 5 days.
Safety note
Use rhubarb stalks only; never use the leaves.