Simply Divine Candied Rhubarb
A delightful recipe that transforms tart rhubarb into a sweet treat, perfect for toppings or snacks.
Ingrédients
For the Syrup
- 1 cup water
- 1 cup granulated sugar
For the Candied Rhubarb
- 1 cup rhubarb stalks, sliced very thin Make sure to slice very thin for optimal candying.
- optional extra sugar for coating adds sweetness and texture
Instructions
Preparation
- Gather all your ingredients. Wash the rhubarb stalks thoroughly.
- Slice the rhubarb very thin to help them candy more effectively.
Cooking
- In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has fully dissolved.
- Carefully add the sliced rhubarb to the saucepan. Stir well to ensure the rhubarb is fully coated in the syrup.
- Reduce the heat to low and let the rhubarb simmer gently for about 10-12 minutes. The rhubarb should soften but still hold its shape.
- Using a slotted spoon, remove the rhubarb from the pan and place it on a wire rack to allow the excess syrup to drip off.
- Let the candied rhubarb cool for at least an hour. This cooling time helps set the candy and enhances the flavor.
- If desired, toss the cooled rhubarb in extra sugar for an additional layer of sweetness.
Serving
- Serve as a topping over desserts or enjoy on its own as a delightful treat.
Notes
Store in an airtight container in the refrigerator for up to a week. Can be frozen for about three months. Consider adding vanilla or spices for enhanced flavor.