Spring Rhubarb-Strawberry Compote with Mint Foam - photo 1
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Spring Rhubarb-Strawberry Compote with Mint Foam

Drinks Breakfasts 45 min Medium 16 wyświetleń ~27.40 PLN - (0)
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Description

A traditional spring drink made from young rhubarb and juicy strawberries, served with a delicate, aromatic mint foam. The compote has a distinct, pleasantly tart rhubarb base with the natural sweetness of strawberries, while the light, fluffy foam from the egg whites gives it an elegant character and a contrast of textures. This seasonal drink is known from home cooking - perfect for a family breakfast, a spring afternoon gathering, or as a refreshing addition to light desserts. Visually, it attracts attention with the light pink color of the compote, the white foam, and the green accent of mint, making it ideal for serving at spring parties and as a traditional yet impressive guest drink.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 400 g
  • Strawberries 300 g
  • Water 1000 ml
  • Lemon juice 60 ml
  • Fresh mint 0.3 pęczków
  • Egg white 60 g
  • Powdered sugar 30 g
  • Sugar 120 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ice cubes (optional) 200 g
  • Lemon zest (grated) 2.5 łyżeczki
💰 Szacowany koszt dania: ~27.40 PLN (6.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the rhubarb under cold running water, remove the ends and any fibrous strings if present. Cut the stalks into pieces about 2 cm long. Wash the strawberries, remove the green stems, and cut larger ones in half or quarters so that the pieces are of similar size.

Ingredients: Rhubarb, Strawberries
Use a large cutting board and a sharp knife (the edge should penetrate the rhubarb without crushing it). Do not peel the rhubarb completely — the skin is edible and adds color.

Syrup

2

In a small saucepan, place 120 g of sugar and 200 ml of water. Add 20 g of lemon juice (about 1/3 of the amount). Set over medium heat and warm, stirring with a wooden spoon, until the sugar completely dissolves (about 3–4 minutes). When the syrup starts to bubble slightly, remove the saucepan from the heat and add half of the mint leaves (crushed in your hands to release the aroma). Let it cool for 10–15 minutes, then strain the syrup through a fine sieve, removing the leaves.

Ingredients: Sugar, Water, Lemon juice, Fresh mint
Use a small stainless steel or enamel saucepan. Crush the mint leaves between your fingers just before adding them to release the essential oils. The syrup should be clear and lightly scented with mint after straining.

Compote

3

In a large pot (at least 2 l), pour in the remaining water (about 800 ml). Add the chopped rhubarb and the previously prepared mint syrup along with the created aroma. Bring to a boil over medium heat, then reduce the heat to low/medium, partially cover with a lid, and cook for 6–8 minutes until the rhubarb is soft but not mushy (it should be easily pierced with a fork). Add the strawberries in the last 2 minutes of cooking — they should just soften, not break apart.

Ingredients: Water, Rhubarb, Strawberries, Lemon juice, Fresh mint
The best option is a wide, heavy pan or pot with a thick bottom — it conducts heat evenly. Cook under control: if it starts boiling vigorously, the fruit will break apart. Remember that the compote will thicken a bit after cooling.

Cooling the compote

4

After cooking, remove the pot from the heat and leave it uncovered to cool for 20–30 minutes. Then, pour the compote into a bowl or pitcher and chill in the refrigerator for at least 1 hour (preferably 2 hours) — the drink is best served well chilled.

Ingredients: Rhubarb, Strawberries, Water
Pour the compote into a shallower dish to cool it faster. Cover with plastic wrap while placing it in the fridge to prevent it from absorbing odors.

Mint foam

5

Prepare a cool mint infusion: pour 30 g of fresh mint with 60 ml of boiling water, let it sit for 6–7 minutes, then strain and cool completely (you can chill it in the fridge for 10–15 minutes). In a clean, degreased bowl, place 60 g of egg whites. Add 1 pinch of salt (1 g) and beat with a mixer on medium speed until the egg whites start to form soft peaks (about 1–2 minutes). Gradually add 30 g of powdered sugar, one tablespoon at a time, while continuing to beat until glossy, stiff peaks form (about 2–3 minutes). Once the meringue is stiff, very slowly introduce the cooled mint infusion (teaspoon by teaspoon) while mixing on low speed, until the meringue takes on a delicate mint aroma and a consistency that holds its shape.

Ingredients: Fresh mint, Egg white, Salt, Powdered sugar
Make sure the bowl and whisks are completely clean and dry — even the slightest bit of fat will prevent the egg whites from whipping. If you're concerned about raw eggs, substitute the egg whites with aquafaba (the liquid from a can of chickpeas) and proceed similarly. Whip the egg whites in a cool bowl, preferably stainless steel. The meringue is ready when it doesn't fall out when you turn the bowl upside down.

Assembly and serving

6

Into four tall glasses (about 300–350 ml each), place equal amounts of optional ice cubes (if using). Pour the chilled rhubarb-strawberry compote to 3/4 height of the glasses (about 200–220 ml per serving). On top, using a spoon or piping bag, add a generous portion of mint foam (about 1–2 tablespoons per glass), creating an aesthetic white cap. Garnish with a single sprig of mint and a thin strip of lemon zest. Serve immediately.

Ingredients: Ice cubes (optional), Rhubarb, Strawberries, Lemon zest (grated), Fresh mint
Use an ice cream scoop or a piping bag if you want to shape the foam precisely. Serve the drink chilled — the foam will maintain its structure for a shorter time in a very warm environment.

Alternatives and notes

7

If you want a version without raw eggs — use aquafaba (liquid from chickpeas) instead of egg whites. Whip it just like egg whites and use powdered sugar. For a more intense aroma, you can add 5 g of elderflower liqueur to the syrup (optional).

Ingredients: Powdered sugar, Lemon juice
Aquafaba whips a bit longer than egg whites, but gives a similar effect. Additional alcohols will change the character of the drink — add only if serving to adults.

Fun Fact

💡

Fruit compotes are one of the oldest drinks in European cuisine — in the past, they were a primary method of preserving and serving fruits out of season. The addition of egg white foam is an old pastry trick, popular in traditional homemade desserts, to give a light, elegant texture.

Best for

śniadanie wiosenne przyjęcie na tarasie piknik podwieczorek z przyjaciółmi

Tips

🍽️ Serving

Serve very chilled in transparent, tall glasses to showcase the color of the compote and the contrast of the white foam. Prepare the foam just before serving to maintain its fluffiness. You can serve a plate of buttery cookies or a light no-bake cheesecake alongside.

🥡 Storage

Store the compote in a sealed pitcher in the refrigerator for up to 3 days. The foam holds its structure best for a maximum of 1–2 hours; do not store the foam for longer than a few hours in the refrigerator. Before serving again, gently mix the compote if it has been sitting — it may thicken slightly.

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