Rhubarb Kompot

Enjoy this drink recipe from Market volunteer Janna! Kompot has been made in Eastern Europe since the 18th century. During the summer months, it is still very common to find grandmothers and mothers making this refreshing drink using fruits and berries from their gardens. Kompot from rhubarb is not as common but equally as good.

-2 bunches of rhubarb (about 10 stalks), peeled and thinly sliced
-Sugar or honey to taste

1. Place the rhubarb in a large stockpot.
2. Pour in 2 cups of water per 1 cup of sliced rhubarb.
3. Place the stockpot over high heat and wait for the water to boil.
4. Once it has boiled, turn down the heat to medium-low and cover. Let the kompot simmer for 15 minutes.
5. Once the 15 minutes have gone by, turn off the heat. It is now time to sweeten the kompot to your liking. A general guideline is that you should put enough honey (or sugar) for it to be sweet but still have a slight sour tang. Add a couple tablespoons of sweetener at a time to achieve your perfect kompot.
6. Once the kompot has reached room temperature, pour the liquid with the rhubarb pieces into glass bottles or jars and place in the refrigerator to cool.
Now you have a refreshing drink you can enjoy on a hot summer day!

1. For instructions on how to peel rhubarb, click this link.