Description
Simply Divine Candied Rhubarb is a beautifully vibrant, sweet-tart treat with a glossy finish. It’s perfect as a topping for cakes, yogurt, cocktails—or just to enjoy as a tangy snack.
Ingredients
Scale
- 1 cup water
- 1 cup granulated sugar
- 1 cup rhubarb stalks, sliced very thin (use a mandoline if possible)
- Optional: extra sugar for coating or drying strips
Instructions
- Make the Simple Syrup: In a saucepan, combine water and sugar. Heat over medium heat, stirring until sugar fully dissolves.
- Poach the Rhubarb: Reduce heat to low and gently place rhubarb slices into the syrup. Simmer for 10–12 minutes, until tender and translucent but not falling apart.
- Dry the Rhubarb: Carefully remove rhubarb slices with a slotted spoon. Place on a wire rack to cool and dry for at least 1 hour.
- Optional Coating: Once dry, toss rhubarb in a little extra sugar for a sparkly finish, or use as-is for a chewy, candied texture.
Notes
Store candied rhubarb in an airtight container at room temperature for up to 5 days. Use leftover syrup for lemonade, cocktails, or as a glaze!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: candied rhubarb, rhubarb recipe, rhubarb candy, edible garnish