Rhubarb and red currant compote

Summer bright drink! Rhubarb in compotes is hardly better than in pies or jam, especially if cooked with red berries.

Ingredients

• Red currants 150 g
• sugar ½ cup
• water 2 l
• rhubarb 8 stems

Directions

1. 1. Clean the rhubarb from tough fibers, and cut the flesh into small pieces. Dip the rhubarb in boiling water with sugar (taste the amount of sugar). Boil 3-4 min.
2. 2. Then lower the berry. Bring to a boil, remove from heat and cover with a lid.
3. 3. Rub the berry-vegetable mixture through a sieve.
4. 4. Cool the compote completely at room temperature, and then rearrange it in the refrigerator for at least 1 hour.