Description
Candied Rhubarb is a sweet and tart snack made by gently poaching thin rhubarb slices in simple syrup and drying them until glossy and tender. Perfect as a dessert garnish or edible gift.
Ingredients
1 cup water
1 cup granulated sugar
1 cup rhubarb stalks, sliced very thin
Optional: extra sugar for coating
Instructions
1. In a saucepan, combine water and sugar. Heat over medium heat, stirring until sugar fully dissolves.
2. Reduce heat to low and gently place rhubarb slices into the syrup. Simmer for 10–12 minutes until tender and translucent.
3. Remove rhubarb slices with a slotted spoon and place on a wire rack to cool and dry for at least 1 hour.
4. Optional: Toss dried rhubarb in extra sugar for a sparkly finish or use as-is for a chewy texture.
Notes
Slice rhubarb very thin for best results.
Use a mandoline for even slices.
Store in an airtight container at room temperature for several days.