Simply Divine Candied Rhubarb
This Simply Divine Candied Rhubarb recipe transforms tart rhubarb into a sweet delight, perfect for enjoying on its own or as a versatile ingredient for various dishes.
Ingredients
Main Ingredients
- 1 cup water
- 1 cup granulated sugar Can be substituted with coconut sugar or erythritol.
- 1 cup rhubarb stalks, sliced very thin Use a mandoline for even slicing.
- extra sugar for coating or drying strips Optional for a sparkling finish.
Instructions
Preparation
- Gather all ingredients. Slice the rhubarb stalks into thin pieces using a mandoline or a sharp knife.
- Measure out your sugar and water, and set them aside for the next steps.
Cooking
- In a saucepan, combine the cup of water and the cup of granulated sugar. Heat over medium heat while stirring until the sugar dissolves.
- Once the sugar has dissolved, reduce the heat to low and add the sliced rhubarb. Simmer gently for 10–12 minutes until the rhubarb becomes tender and translucent.
- Carefully remove the rhubarb slices from the syrup using a slotted spoon and place them on a wire rack.
- Let the rhubarb slices cool on the wire rack for at least an hour.
Finishing Touch
- Optionally toss the cooled rhubarb slices in a little extra sugar for a sparkling finish.
- Enjoy your candied rhubarb straight away or store it for later.
Notes
Store candied rhubarb in an airtight container at room temperature for up to a week. Refrigerate for longer shelf life. For freezing, spread slices on a baking sheet before transferring to a freezer-safe bag to avoid sticking.