Refreshing rhubarb kompot

Summer is now in full swing, the temperatures going over 20C mean that the hottest season of the year has finally arrived to the Northern latitudes! Nothing complements the lovely weather like a light, refreshing drink made from seasonal fruits or veggies. I have spotted this lovely rhubarb kompot on Around the kitchen table blog. Kompot (that has not much to do with a French compote) is a simple central European drink made most commonly from fresh seasonal fruits boiled with sugar. When I was a kid, my grandmum was serving all kinds of kompots luke warm, but I prefere it much more when they are icy cold. Yumm!

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INGREDIENTS

500g of rhubarb
1.5 l water
4-5 tbsp Demerara sugar
a bunch of fresh mint
zest and juice of a big lemon
2 zest and juice of 2 limes
1 small piece of cinnamon bark
3-4 cloves
2 green cardamom seeds cracked
optionally 8-10 tbsp of pink wine
ice cubes
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1.  Boil the water in a big pot, add a bunch of mint, spices and zest of 2 limes and a lemon.
2.  Boil for 5 min. Meanwhile prepare the rhubarb. Wash it thoroughly and cut into 2-3 cm pieces (leave the skin on, the more red it is, the more vibrant colour you’ll get).
3. Add rhubarb and sugar to the boiling water and simmer for 10 more minutes. Add the juice of lemon and limes, set aside to cool down. Transfer to the fridge and let it stay there overnight.
4. Drain the kompot through a fine sieve, pressing the rhubarb against the grid, to squeeze as much of the juice as possible. You may add a bit of pink wine if you wish.
5. Serve with ice cubes, garnish with mint and lime slices.
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White chocolate lime cookies

I must admit, till recently I wasn’t so keen on citrus scents in sweets, particularly in combination with chocolate. I remember that as a child I was always leaving lemon and orange wine gums in the pack and to my despair one shouldn’t open new one till everything was eaten. That’s how in the age of 7 I proclaimed single-mindedly that the most important feature for a boyfriend is to like citrus sweets, and through my childhood I was perceiving it as a must. God bless Mr No Onion Please not only gladly shovels down whatever I leave inside the wine gum pack, but he actually even likes those tastes!

Nevertheless, this is not a post to tell you about kinky partner preferences in my adolescence times. I just want to say that I’ve converted! (not fully, but still). I start to appreciate more citrus flavors and in particular those that are combined with chocolate. Everything started when Bea has posted her Christmas chocolate and orange cookies. I’ve done them only because they were so pretty and anyway I’d planned to bake something as Christmas gifts for my coworkers. But once the marvelous orange scent filled the kitchen I knew I have to try one. They were simply DELICIOUS. They barely survived to be wrapped into cellophane. And that’s how I started to put more attention to choco-citrus sweets. When I saw those white chocolate lime cookies on Have Cake Will Travel I knew I just have to make them. And there was no disappointment here either. They are fantastic! Definitely I’ll be making them often. And definitely I’ll continue my search for more citrus flavored sweets.

WHITE CHOCOLATE LIME COOKIES

130 g butter
140 g sugar
zest of 1 lime
lime juice from 1 lime
1 teaspoon vanilla extract
200g flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
50 g white chocolate chips
1 to 2 tablespoon(s) milk

Preheat oven to 180°C. Cream together butter and sugar. Stir in zest, juice and extract. In another bowl sift flour, baking soda, baking powder, and salt. Fold dry ingredients into wet. Add milk, as needed and fold in chips. Scoop up 1 1/2 to 2 tablespoons worth of dough. Flatten a little, as the cookies don’t spread a lot while baking. Bake for 14 minutes, until the edges of the cookies are golden brown or if you want chewier cookies, aim for 12 minutes  instead.