Recipe for: Rhubarb Compote with Lemon Balm - photo 1
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Recipe for: Rhubarb Compote with Lemon Balm

Drinks Regional Cuisine of Poland 40 min Easy 8 views ~39.90 PLN * - (0)
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Description

Rhubarb compote with lemon balm is a summer, refreshing drink that comes from the tradition of Polish cuisine, particularly popular in the rural areas of Podlasie, where rhubarb often grows in gardens. The drink has an intense, tart aroma of rhubarb softened by a citrus note and the freshness of lemon balm, resulting in a clear, pink compote with a pleasant scent. It works great chilled as a drink for grilled meats, fruit desserts, or as part of a cold buffet during summer gatherings. With simple ingredients and a short preparation time, the compote is easy for a beginner cook, while also being visually striking – served in transparent pitchers, it showcases an intense color and lemon balm leaves on the surface.

Ingredients Used

Ingredients (6)

Servings:
6
  • Rhubarb 800 g
  • Water 2000 ml
  • Sugar 150 g
  • Lemon balm 15 g
  • ✨ Optional
  • Lemon 1.5 pcs (~120 g)
  • Honey 50 ml
💰 Estimated dish cost: ~39.90 PLN (6.65 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Wash the rhubarb under cold water and dry it with a cloth. Use a sharp knife and a cutting board: cut off the leaves (do not use them, they are toxic) and the tough ends. Cut the stalks into pieces 2–3 cm long on a diagonal — this cutting method helps to extract the juice faster and looks nice after cooking. The whole operation should take about 5–8 minutes.

Ingredients: Rhubarb
Use a sharp knife and a stable cutting board. Cut the rhubarb leaves off close to the stalk and discard them. If the rhubarb is very fibrous, thinly peel the outer layer with a knife.
2

Rinse the lemon balm, gently dry it with a paper towel. Tear the leaves from the thicker stems and lightly crush them in your hands just before adding — this will release the essential oils. If you are using a lemon, zest a thin layer of the peel (only the yellow part) on a fine grater and cut the lemon in half, preparing the juice to add at the end of cooking.

Ingredients: lemon balm, Lemon
Use a microplane grater for zesting. Crush the leaves just before adding them, otherwise the aroma will dissipate.

Cooking

3

Put 2000 ml of water into a large pot (minimum capacity 3 l). Add 150 g of sugar and stir. Place the pot on a large burner and heat over medium-high heat until the water starts to boil. Once the water boils, add the chopped rhubarb, reduce the heat to medium, and bring to a gentle simmer. Cook uncovered for 6–8 minutes: the rhubarb should soften and release pink juice, but the pieces should still hold their shape. If you are using honey instead of part of the sugar — DO NOT add it now (see step 4).

Ingredients: Water, Sugar, Rhubarb
Use a wide pot with a thick bottom to prevent the rhubarb from sticking. Gently stir with a wooden spoon at the beginning to dissolve the sugar. Check the softness with a fork: the fork should easily pierce a piece of rhubarb, and the pieces should not completely fall apart.

Seasoning

4

1–2 minutes before the end of cooking, add the crushed lemon balm leaves (15 g) to the pot — this will help retain their fresh aroma. If you are using lemon zest, add it now. If you are using honey (50 g) instead of granulated sugar, remove the pot from the heat and wait 2 minutes until the contents stop boiling vigorously, then add the honey and stir vigorously to dissolve it. Taste the compote with a spoon and sweeten or season with lemon juice (if using lemon) as needed.

Ingredients: lemon balm, Lemon, Honey
Add the honey shortly before the end, as long cooking will destroy its aroma. Honey should not be added to boiling water — it loses its properties and aroma.

Cooling and straining

5

If you want a clear compote, strain the infusion through a sieve into a clean jug or pot, discarding the skin and lemon balm twigs. You can also leave pieces of rhubarb in the drink for a nice presentation. Let the compote cool at room temperature for 30–45 minutes, then place it in the refrigerator for at least 2–3 hours until well chilled.

Ingredients: Rhubarb, lemon balm, Water
Use a fine sieve or cheesecloth to strain. If you plan to store the compote for a longer time, transfer it to clean, sterilized jars and seal — see storage tips.

Serving

6

Serve the compote very chilled in tall glasses or a pitcher with a few leaves of fresh lemon balm on top and a slice of lemon to taste. The compote pairs well with desserts, yeast cakes, and as a refreshment with grilled dishes.

Ingredients: lemon balm, Lemon
For serving, use clear glasses or a pitcher to showcase the pink color of the drink. Additionally, you can add a few ice cubes just before serving if the compote will be served outside in the heat.

Fun Fact

💡

Rhubarb has been popular in Poland since the 19th century as a garden plant and was mainly used for preserves and compotes in the countryside. Lemon balm (Melissa officinalis) was widely used in herbal medicine in Podlasie as a remedy for the digestive system and as an aromatic addition to beverages.

Best for

Letnie popołudnie Grill Piknik

Tips

🍽️ Serving

Serve chilled in a transparent pitcher with fresh lemon balm leaves and a slice of lemon. For heavier dishes (grilled foods, meats), serve the compote as a refreshing contrast. You can also drizzle the compote over a scoop of vanilla ice cream for a quick dessert.

🥡 Storage

Store the compote in the refrigerator in a closed container or pitcher for 3–4 days. To extend its shelf life, strain the compote and pasteurize it in sterilized jars (boil the jars in a pot of water for 10–15 minutes) — stored in a cellar, it will last for several months. The compote can also be frozen, but the texture of the rhubarb will be softer after thawing.

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