Description
Polish rhubarb kompot – a fruity, refreshing drink for summer!
Ingredients
Scale
- 2 pounds rhubarb stalks
- 1/2 cup sugar
- 2 quarts water
Instructions
- Add all ingredients to a pan, bring to a boil over high heat. Reduce heat to a slow simmer. Cook covered for 30 minutes.
- Strain out the rhubarb. Serve the concentrated kompot as is or dilute with water.
Notes
Flavors that go well with rhubarb if you’d like to kick it up a notch:
- Lemon – add a piece of lemon zest removed with a vegetable peeler
- Strawberry or cherry – add a few sliced halve to the rhubarb kompot
- Elderflowers – add a few sprigs of cleaned elderflowers to your mixture, or add some elderflower liqueur if using the kompot on a cocktail
Keywords: Polish Rhubarb Kompot