Spring Rhubarb-Strawberry Compote with White Foam and Rose Petals - photo 1
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Spring Rhubarb-Strawberry Compote with White Foam and Rose Petals

Drinks European cuisine 40 min Medium 8 wyświetleń ~22.48 PLN - (0)
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Description

A traditional spring compote combining the tartness of fresh rhubarb with the delicate sweetness of strawberries, served with a subtle, fluffy meringue made from egg whites (or aquafaba as a vegan alternative) and garnished with rose petals and fresh mint. This drink has an intense pink-red color and a floral-citrus aroma — perfect for spring gatherings, afternoon tea parties, and as an accompaniment to light desserts. The compote looks impressive in a clear pitcher or glasses, and the meringue adds elegance and lightness, creating a contrast of textures and temperatures. Thanks to its natural ingredients, it is refreshing, slightly sour, with a pleasant layer of sweetness.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 300 g
  • Water 1000 ml
  • Lemon juice 30 ml
  • White loose leaf tea 6 g
  • Egg 2 szt.
  • Sugar 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Aquafaba (alternative to egg whites) 30 ml
  • Fresh mint 0.3 pęczków
  • Edible rose petals 5 g
💰 Szacowany koszt dania: ~22.48 PLN (5.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the rhubarb and strawberries under running, cool water. Peel the rhubarb from the fibrous ends (cut off the darker, fibrous parts) and slice it diagonally into pieces about 2-3 cm long. Remove the stems from the strawberries and cut larger ones in half. Transfer the prepared fruits to a large bowl.

Ingredients: Rhubarb, Strawberries
Use a cutting board and a sharp knife. If the rhubarb has tough fibers, trim the woody ends. Do not chop too finely — larger pieces will retain a nicer texture and color during cooking.

Cooking compote

2

In a large pot (at least 2 liters), pour in 1000 ml of water and add 60 g of sugar (set aside 20 g of sugar for later to make the meringue). Heat over medium heat until the sugar dissolves (about 3-5 minutes), stirring with a wooden spoon. When the water starts to gently steam (no need to boil), add the chopped rhubarb and strawberries along with 30 ml of lemon juice. Bring to a gentle boil over high heat, then reduce the heat to low and cook for 6-8 minutes — the fruit should soften but still hold its shape.

Ingredients: Water, Sugar, Rhubarb, Strawberries, Lemon juice
Use a heavy-bottomed pot to prevent the fruit from burning. Cooking for 6-8 minutes allows you to maintain an intense color and chunky consistency. If you want a stronger flavor, cook for an additional 1-2 minutes. Do not cook too long — the fruit will break down and the drink will become cloudy.

Brewing tea

3

While the fruits are cooking, heat 250 ml of water in a small kettle or another pot to a temperature of about 80°C (do not let it boil). Add 6 g of white tea to the infuser or strainer and pour the hot, but not boiling, water over it. Steep for 3-4 minutes — the leaves should unfurl and release a delicate aroma. After steeping, strain the tea through a sieve and pour it into the boiling compote for the last 1-2 minutes of cooking, allowing the tea to gently blend the flavors.

Ingredients: White loose leaf tea, Water
Use a kitchen thermometer if possible; 80°C is the optimal temperature for white tea. Water that is too hot will make the tea bitter. Steeping for 3-4 minutes releases the aroma, but don't overdo the time.

Finishing the compote and cooling

4

After 6-8 minutes of cooking, turn off the heat. Taste the compote and adjust with an additional tablespoon of sugar if needed (to taste). Set the pot aside for 10 minutes to let the flavors meld. Then strain the compote through a fine sieve into a pitcher, collecting the juice; you can leave the fruit as a garnish for serving or keep it in a separate container. Allow the compote to cool to room temperature, then chill in the refrigerator for at least 1 hour — a well-chilled drink tastes best and looks appealing.

Ingredients: Sugar, Lemon juice
Use a fine sieve or cheesecloth to strain for a clear drink. If you want a clearer compote, strain it twice. Do not place a hot jug directly into the fridge — first cool it to room temperature.

Preparation of the egg white foam

5

If you are using eggs: separate the egg whites from the yolks (use two large eggs — 120 g = about 2 pieces). Place the egg whites in a clean, dry bowl (metal or glass). Add a pinch of salt (1 g). Start whisking with a hand whisk or mixer on low speed, gradually increasing the speed. When the foam begins to form soft peaks (after about 1-2 minutes), gradually add the reserved 20 g of sugar and whisk for another 2-3 minutes until you achieve a thick, glossy meringue with stiff peaks.

Ingredients: Egg, Salt, Sugar
Use an electric mixer (the bowl and beaters must be perfectly clean and dry). If you are whipping by hand, prepare a lot of strength — it may take 6-8 minutes. When the meringue forms stable, stiff peaks and is shiny, it is ready. Note: raw egg whites carry a risk of bacteria — use fresh eggs from a reliable source or pasteurized egg whites.

Vegan alternative: aquafaba foam

6

If you prefer a vegan version: use 30 ml of aquafaba. Place the aquafaba in a chilled bowl and whip on high speed for 3-5 minutes until a light foam forms. Add a pinch of salt and 10 g of sugar (the reserved part of the sugar) and continue to whip until the foam is stable. The aquafaba foam is less glossy than egg whites, but it will be light and stable.

Ingredients: Aquafaba (alternative to egg whites), Salt, Sugar
Use cold aquafaba and a cold bowl (chilled in the fridge for 10-15 minutes) — this will improve the stability of the foam. Whip with an electric mixer, as whisking aquafaba by hand is very labor-intensive.

Assembly and serving

7

Take the chilled compote out of the fridge. Fill transparent glasses or a pitcher with the compote up to 3/4 of the height. For each serving, add 1-2 tablespoons of the prepared foam (gently spoon it on to avoid destroying the structure). Decorate with a sprig of mint and lightly sprinkle with rose petals. If you saved the fruit after straining, you can add it to the glasses as a nice, edible garnish.

Ingredients: Water, Edible rose petals, Fresh mint
Use nice, transparent glasses or tall cups to highlight the color of the drink and contrast with the white foam. Add the foam just before serving — it will slightly settle after a while.

Additional tips

8

If you want a clearer, syrupy drink: reduce the compote over low heat for an additional 5-10 minutes before straining. For a milder flavor, reduce the amount of sugar to 50 g. Prepare the foam just before serving — waiting too long will cause it to deflate.

Ingredients: Sugar, Water
For the reduction, use a wide saucepan to speed up evaporation. For storage, keep the compote in an airtight jar in the fridge for up to 3 days; store the foam separately for up to 24 hours (preferably freshly whipped).

Fun Fact

💡

Compotes are traditional drinks in Central European kitchens — they were once prepared as a way to preserve fruits out of season, but fresh spring compotes, such as rhubarb, are also simply a light, homemade drink that accompanies meals.

Best for

piknik wiosenny popołudniowe spotkanie przy herbacie podanie do lekkich ciast i deserów

Tips

🍽️ Serving

Serve in clear glasses or a pitcher to showcase the pink color. Add the foam just before serving, and gently crush the fresh mint between your fingers to release its aroma. The strained fruit can be served as a topping for dessert.

🥡 Storage

Store the compote in a sealed jug in the refrigerator for up to 3 days. It is best to consume the meringue made from egg whites immediately; it can be stored in the refrigerator for a maximum of 24 hours, but it will lose volume. The version with aquafaba can be prepared up to 24 hours in advance, but it also loses some stability.

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