Here’s a full recipe for Candied Rhubarb, which you can use as a beautiful garnish for desserts or as a sweet-tart snack on its own.
Candied Rhubarb Recipe
Ingredients:
1 cup water
1 cup granulated sugar (plus extra for coating, optional)
1–2 stalks fresh rhubarb, sliced thinly (preferably using a mandoline for ribbons or into small batons for bite-sized pieces)
Instructions:
1. Prepare the rhubarb
Wash and dry the rhubarb.
Use a mandoline or sharp knife to slice it into thin ribbons (about 1/16–1/8 inch thick) or small batons (2-inch pieces, ¼ inch thick).
Be gentle — thin slices are delicate.
2. Make simple syrup
In a saucepan, combine 1 cup sugar and 1 cup water.
Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
Once fully dissolved and clear, reduce to low heat.
3. Candy the rhubarb
Carefully place the rhubarb slices into the hot syrup.
Simmer gently for 10–12 minutes, or until the rhubarb is translucent and tender but not falling apart.
If using ribbons, reduce cooking time to 5–7 minutes.
4. Dry the rhubarb
Carefully remove rhubarb pieces with a slotted spoon and place them on a parchment-lined baking sheet or a wire rack.
Let them dry at room temperature for 6–12 hours, or until tacky but no longer wet.
Optional: toss in extra granulated sugar while still slightly sticky for a sparkling finish.
Optional Step: Bake to Crisp (for ribbons only)
Preheat oven to 200°F (95°C).
Lay ribbons flat on parchment.
Bake for 30–45 minutes, or until dry and crisp. Check frequently to avoid browning.
Let cool completely — they will firm up more as they cool.
Storage:
Store in an airtight container at room temperature for up to 1 week.
If fully dried, they may last longer.
Serving Suggestions:
Garnish tarts, cakes, or pavlovas
Top yogurt or ice cream
Serve with cheese boards
Snack as-is!
