Looking for a sweet and tangy dessert to impress your family? Try this easy homemade candied rhubarb recipe made with fresh rhubarb and sugar, perfect for a quick weeknight treat, save for later

Simply Divine Candied Rhubarb – Sweet, Tart & Beautiful!

Introduction

Candied rhubarb is a delightful treat that combines the perfect balance of sweet and tart, making it a versatile ingredient for various desserts and snacks. What makes this recipe particularly appealing is its ease of preparation, using everyday ingredients that are readily available in most kitchens. The beauty of candied rhubarb lies not only in its taste but also in its aesthetic appeal, making it a wonderful addition to cakes, tarts, and even savory dishes. With minimal effort, you can create a stunning and delicious candied rhubarb that will impress your family and friends.

Why This Works

Flavor balance and ingredient accessibility: The combination of sugar and rhubarb creates a unique flavor profile that is both sweet and tart, while the ingredients are easy to find in local grocery stores.
Ease of preparation: The recipe involves simple steps that require minimal cooking skills, making it accessible to cooks of all levels.
Impressive results with minimal effort: Despite the simplicity of the recipe, the end result is a beautifully candied rhubarb that looks and tastes like a professional dessert.

Key Ingredients

The main ingredients for this recipe include fresh rhubarb stalks, granulated sugar, and water. For a more flavorful candied rhubarb, you can also use spices like cinnamon or nutmeg, and a squeeze of fresh lemon juice. When choosing rhubarb, look for firm and crisp stalks with a vibrant red color. If you can’t find fresh rhubarb, you can also use frozen rhubarb, although the texture might be slightly different. As for sugar, you can substitute it with other sweeteners like honey or maple syrup, but keep in mind that the flavor will be slightly different.

Instructions

Step 1: Begin by preparing the rhubarb. Wash the stalks thoroughly and cut them into 1-inch pieces. Remove any leaves, as they can be toxic. In a large bowl, mix together the rhubarb pieces, granulated sugar, and a pinch of salt. Let it sit for about 30 minutes, allowing the rhubarb to release its juice and the sugar to dissolve.
Step 2: In a large saucepan, combine the rhubarb mixture and water. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about 20 minutes, or until the rhubarb is tender and the liquid has thickened into a syrup.
Step 3: Remove the saucepan from the heat and let it cool slightly. Using a slotted spoon, transfer the rhubarb pieces to a wire rack set over a piece of parchment paper or a silicone mat. Let the rhubarb cool completely, allowing it to dry and become candied.
Step 4: Once the rhubarb is cool and dry, you can use it as a topping for desserts, salads, or even savory dishes. You can also store it in an airtight container in the refrigerator for up to 2 weeks.

Handy Tips

When cooking the rhubarb, make sure to stir occasionally to prevent burning. You can also add a few slices of lemon or orange to the saucepan for extra flavor.
Avoid overcooking the rhubarb, as it can become mushy and lose its texture. If you’re unsure, it’s better to err on the side of undercooking, as the rhubarb will continue to cook a bit after it’s removed from the heat.
For a more intense flavor, you can use a flavored sugar like vanilla or almond extract. Simply add a few drops of the extract to the sugar before mixing it with the rhubarb.

Heat Control

When cooking the rhubarb, it’s essential to control the heat to prevent burning or overcooking. Medium heat is ideal, as it allows the rhubarb to cook slowly and evenly. If you notice the mixture starting to boil too vigorously, reduce the heat to low and simmer gently. As for doneness signs, the rhubarb should be tender but still crisp, and the liquid should have thickened into a syrup. If you’re unsure, you can always test the rhubarb by biting into a piece – it should be slightly firm in the center but tender on the outside.

Crunch Factor

The crunch factor is essential in candied rhubarb, as it provides a delightful textural contrast to the sweet and tart flavor. To achieve the perfect crunch, make sure to dry the rhubarb completely after cooking. You can do this by letting it cool on a wire rack or by placing it in a low-temperature oven (150°F – 200°F) for a few hours. The rhubarb should be dry and slightly firm to the touch, with a delicate crunch that gives way to a tender interior.

Pro Kitchen Tricks

For a more efficient cooking process, you can cook the rhubarb in batches, especially if you’re working with a large quantity. Simply divide the rhubarb mixture into smaller batches and cook each one separately, allowing the previous batch to cool before cooking the next.
To prevent the rhubarb from becoming too sticky or syrupy, you can add a small amount of cornstarch or tapioca flour to the sugar mixture before cooking. This will help absorb excess moisture and create a smoother, more even texture.
For a creative twist, you can add a few drops of food coloring to the rhubarb mixture before cooking. This will give the candied rhubarb a beautiful, vibrant color that’s perfect for decorating cakes, cupcakes, or other desserts.

Storage Tips

Once the candied rhubarb is cool and dry, you can store it in an airtight container in the refrigerator for up to 2 weeks. Make sure to keep it away from direct sunlight and moisture, as this can cause the rhubarb to become sticky or develop off-flavors.
For longer storage, you can freeze the candied rhubarb in a single layer on a baking sheet, then transfer it to an airtight container or freezer bag. Frozen candied rhubarb will keep for up to 6 months, and you can simply thaw it in the refrigerator or at room temperature when you’re ready to use it.
When reheating the candied rhubarb, make sure to do so gently, as high heat can cause the rhubarb to become mushy or develop off-flavors. You can reheat it in the microwave or on the stovetop, stirring occasionally, until it’s warmed through and slightly tender.

Gift Packaging Ideas

Candied rhubarb is a beautiful and delicious gift that’s perfect for friends, family, or coworkers. To package it as a gift, you can place the candied rhubarb in a decorative jar or container, such as a glass jar with a tight-fitting lid or a wooden crate with a clear plastic lid. Add a few decorative touches, such as a ribbon or a sprig of fresh herbs, and include a gift tag or card with the recipe and storage instructions. You can also package the candied rhubarb in cellophane bags or parchment paper cones, tied with a ribbon or twine, for a more rustic and charming presentation.

Flavor Variations

🌟 Different spices: Try adding a pinch of cinnamon, nutmeg, or cardamom to the sugar mixture for a unique and aromatic flavor.
🌟 Creative toppings: Use the candied rhubarb as a topping for yogurt, oatmeal, or ice cream, or mix it with other ingredients, such as chopped nuts or shredded coconut, for a delicious and healthy snack.
🌟 Ingredient swaps: Substitute the granulated sugar with other sweeteners, such as honey or maple syrup, for a different flavor profile. You can also use different types of citrus, such as lemon or orange, for a unique and refreshing flavor.

Troubleshooting

Texture problems: If the candied rhubarb becomes too sticky or syrupy, try adding a small amount of cornstarch or tapioca flour to the sugar mixture before cooking. If it’s too dry or crunchy, try cooking it for a shorter time or adding a small amount of water to the mixture.
Ingredient replacements: If you can’t find fresh rhubarb, try using frozen rhubarb or substituting it with other ingredients, such as strawberries or cranberries. Keep in mind that the flavor and texture may be slightly different.
Over/undercooking signs: If the rhubarb is overcooked, it will become mushy and lose its texture. If it’s undercooked, it will be too crunchy or firm. Check the rhubarb regularly during cooking, and adjust the heat or cooking time as needed to achieve the perfect texture.

FAQs

Can I freeze it? Yes, you can freeze the candied rhubarb in a single layer on a baking sheet, then transfer it to an airtight container or freezer bag. Frozen candied rhubarb will keep for up to 6 months.
Is it gluten-free? Yes, the candied rhubarb recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Can I double the recipe? Yes, you can double or triple the recipe as needed, simply multiplying the ingredients and adjusting the cooking time as necessary. Keep in mind that cooking time may be longer for larger batches, so be sure to check the rhubarb regularly to avoid overcooking.

Conclusion

Candied rhubarb is a delicious and versatile ingredient that’s perfect for a variety of desserts and snacks. With its unique flavor profile and beautiful texture, it’s sure to impress your family and friends. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and requires minimal effort, making it a great addition to your kitchen repertoire. So go ahead, give it a try, and enjoy the sweet and tart taste of candied rhubarb!

Divine Candied Rhubarb Sweet Tart Dessert