Rhubarb drink

Rhubarb compotes taste wonderful but lose color, so I always add some bright jam or berries. Today, rhubarb is paired with lingonberries, and for flavor, orange zest.

Ingredients

• rhubarb 500 g
• forest berries 200 g
• orange peel 1 st. l.
• water 1 ⅕ l
• sugar taste

Directions

1. 1. Wash the rhubarb stalks, and cut off the ends. I never remove the top fibers and am surprised when they are thrown away. Unless they interfere in their raw form, rhubarb is used in pies and compotes more often, where everything becomes soft.
2. 2. Not very finely chopped. Pour into a saucepan.
3. 3. Added grated lingonberries with sugar. You can use any bright berries.
4. 4. With oranges, I first remove the zest before eating and freeze it for baking and drinks. The flavor will definitely add here.
5. 5. Pour in water and put on fire.
6. 6. Cook at a slow boil for 5 minutes, turn off.
7. 7. Let it brew, and at the same time cool to room temperature. Strain through a sieve.