This drink is when you need a little pick me up on a hot summer afternoon. Energizing and refreshing kompot with lots of health benefits and no unnecessary sugars.
rhubarb kompot
Course: BeverageIngredients
2 quarts water
rhubarb
fresh ginger
dates
peel from one lemon
1/4 tsp cinnamon
fresh lemon juice
Directions
- Add all ingredients to a saucepan except for the freshly squeezed lemon juice.
- Set to medium-low heat till it starts boiling then turn down to low heat and simmer for 10 – 15 minutes. Stir once or twice as cinnamon likes to stick to the walls. When rhubarb becomes mushy, turn off the heat and let it cool to room temperature.
- Fill up a pitcher with ice and add freshly squeezed lemon juice from half a lemon. Pour rhubarb through a strainer. Make sure to squeeze the rhubarb – you can use the pulp in the smoothies.
- If desired, add extra water to dilute. Enjoy!
