Traditional rhubarb-strawberry compote with lemon foam - photo 1
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Traditional rhubarb-strawberry compote with lemon foam

Drinks European cuisine 45 min Medium 10 wyświetleń ~28.08 PLN - (0)
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Description

A refreshing, seasonal drink in a traditional style — rhubarb and strawberry compote served with a delicate, lemony egg white foam. This drink combines the classic, homemade taste of compote with an impressive, fluffy foam that gives it a slightly dessert-like character. Perfect for warm days — it has the tartness of rhubarb, the sweetness of ripe strawberries, and a fresh hint of lemon and mint. Serve chilled in clear pitchers or tall glasses, and you can enhance it with a splash of elderflower syrup or prosecco for an adult version. The drink is both visually appealing (the contrast of the pink compote with the white foam and green mint leaves) and easy to make at home.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 400 g
  • Water 800 ml
  • Lemon juice 60 ml
  • Powdered sugar 30 g
  • Egg white 60 g
  • Sugar 100 g
  • 🌿 Przyprawy
  • Świeże listki mięty 10 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Elderflower syrup (optional) 30 ml
  • Aquafaba (chickpea water) 60 ml
💰 Szacowany koszt dania: ~28.08 PLN (7.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the strawberries and rhubarb under running cold water. Drain them in a colander. Place the rhubarb on a cutting board and trim off the woody ends; if the stalks are very fibrous, peel the outer string with a vegetable peeler. Cut the rhubarb into pieces about 2 cm long. Hull the strawberries and cut them in half or quarters, depending on their size — aim for the total weight of rhubarb and strawberries to match the specified amounts (400 g each).

Ingredients: Rhubarb, Strawberries
Use a large cutting board and a sharp kitchen knife (e.g. 20 cm). Important: rhubarb is easier to cut when you hold it with both hands and cut across. Do not blend the fruit in a blender — we want to keep the pieces.

Compote

2

In a medium pot (with a capacity of at least 2 liters), pour in 800 ml of water and add 100 g of sugar. Place over medium heat and heat, stirring with a wooden spoon, until the sugar completely dissolves (about 2-3 minutes). When the syrup begins to gently boil, add the chopped rhubarb. Reduce the heat to low/medium and cook for 6-8 minutes, until the rhubarb softens but does not completely break down (it should be soft to the touch of a spoon and retain its shape).

Ingredients: Water, Sugar, Rhubarb
The best pot is a wide, low saucepan with a diameter of about 18-20 cm. Cook gently — too vigorous boiling will turn the rhubarb into mush and make it soupy. Monitor the time and tenderness by checking with a spoon.
3

Add the strawberries to the pot with rhubarb and cook for another 3-4 minutes — the strawberries should soften and release their juice, but not break down completely. Turn off the heat, add 60 ml of lemon juice and a pinch of salt (1 g). If you want a floral version, add 30 ml of elderflower syrup now (optional). Taste the liquid — if it is too sour, add up to 1 tablespoon (15 g) of sugar and stir. Leave the compote to cool in the pot for about 20-30 minutes.

Ingredients: Strawberries, Lemon juice, Salt, Elderflower syrup (optional)
Use a silicone spatula to gently mix — do not tear the fruit. Salt enhances the flavor, so add a very small amount.

Cooling the compote

4

If the compote is still hot, pour part of the liquid (about 400–500 ml) through a fine sieve into a pitcher to obtain a clear, aromatic drink and separate the fruit pieces (keep the fruit for serving). Allow to cool to room temperature, then place in the refrigerator for at least 30–60 minutes to chill the drink well.

Ingredients: Rhubarb, Strawberries, Water
It's best to use a metal strainer with fine mesh. If you want a fuller drink with pieces, filter less — the decision depends on your preference.

Foam

5

Prepare a clean, dry bowl (preferably metal) and a hand whisk or electric mixer. Pour 60 g of pasteurized egg whites into the bowl, add 30 g of powdered sugar and a pinch of salt (1 g). Whisk first on low speed for 30 seconds, then increase the speed. Beat for about 3-5 minutes with an electric mixer until the mixture becomes glossy and forms stiff peaks — when you lift the whisk, the meringue should form sharp, stable peaks. Add a teaspoon of lemon juice (part of the already squeezed) at the end of whisking to stabilize the meringue.

Ingredients: Egg white, Powdered sugar, Salt, Lemon juice, Aquafaba (chickpea water)
Use a bowl free of grease - grease prevents the egg whites from whipping. If you don't have a mixer, whisk vigorously with a hand whisk for 8–12 minutes. Alternatively, you can use aquafaba (chickpea water) — in that case, use 60 ml of aquafaba and whip in the same way; then the foam will be vegan. If you are using aquafaba, adding 1 g of cream of tartar will help stabilize the foam.

Assembly and Serving

6

Remove the chilled pitcher with the filtered compote. Pour the compote (about 700–800 ml of liquid) into a large pitcher and add the chopped pieces of rhubarb and strawberries that you set aside. Add the torn mint leaves (tear the leaves with your fingers to release the aroma). Gently mix. If you want a sparkling version for adults, add prosecco (optional) — up to 100 ml just before serving to keep the bubbles.

Ingredients: Water, Rhubarb, Strawberries, Świeże listki mięty, Elderflower syrup (optional)
Use a long drink spoon or a silicone spatula for mixing. If the drink is to be very cold, add ice cubes directly to the pitcher or chill the glasses before pouring.

Serving

7

Scoop the cool compote into tall, transparent glasses (about 200–250 ml per serving). For each serving, add 1–2 tablespoons of whipped foam directly on top — the foam will float on the surface, creating a contrasting white 'cap'. Garnish with a single mint leaf and a thin slice of lemon on the rim of the glass. Serve immediately to keep the foam's shape.

Ingredients: Egg white, Świeże listki mięty
Use a tablespoon or a small spatula to apply the foam. If you are serving the drink with prosecco, add it to the glass before applying the foam so that the foam doesn't collapse immediately.

Options and notes

8

If you chose aquafaba instead of egg whites: use it exactly like egg whites (60 ml), whipping to stiff peaks. If you want a smoother foam, you can strain it through a fine sieve with a spoon after shaping — however, the delicate structure makes this somewhat pointless. For a sweeter version, increase the amount of sugar in the compote by 10–20 g or add 15–30 ml of elderflower syrup.

Ingredients: Aquafaba (chickpea water), Elderflower syrup (optional)
A common mistake: adding the foam while the compote is hot — the foam will immediately collapse. Make sure the liquid is well chilled.

Fun Fact

💡

Fruit compotes are a traditional drink in Central European kitchens — they used to be a primary way of preserving fruits and quenching thirst in the summer. Rhubarb, although now associated with sweet desserts, was once mainly used as an herbal plant.

Best for

letnie przyjęcie w ogrodzie piknik podwieczorek dla rodziny przyjęcie dla gości (wersja z prosecco)

Tips

🍽️ Serving

Serve in transparent glasses or a pitcher to showcase the layer of foam and the pink color of the drink. Chill the glasses in the refrigerator before pouring. The foam looks best when fresh — add it just before serving.

🥡 Storage

Store the compote in the refrigerator in a closed pitcher for up to 48 hours. The foam does not keep well — whip it just before serving. If the compote is clarified (strained), it can also be frozen in plastic containers without the foam.

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