Candied Rhubarb

Prep Time: 20 minutes
Cook Time: 45 minutes
Drying Time (Optional): 4–6 hours
Total Time: Up to 7 hours (includes drying)
Servings: 10 (varies based on rhubarb size)
Difficulty: Easy
Category: Candy / Dessert Garnish
Cuisine: Modern / Seasonal

Introduction

Candied rhubarb is a jewel-like treat that transforms the tart, fibrous stalks of rhubarb into glossy, chewy strips of sweet-tart candy. It’s a beautiful way to preserve rhubarb and adds flair to baked goods, cocktails, ice cream, or even a cheese board.

Not only is candied rhubarb surprisingly easy to make, but it’s also incredibly versatile. Whether you’re looking to elevate your desserts with an eye-catching garnish or enjoy a homemade fruity snack, this recipe is for you.

What Is Candied Rhubarb?

Candied rhubarb is made by cooking rhubarb in sugar syrup until tender, then allowing it to dry and crystallize. The result is a vibrant, semi-translucent strip that’s chewy, sweet, and retains the rhubarb’s signature tartness. Some recipes take it a step further and coat the pieces in granulated sugar for sparkle and added texture.

Ingredients

• 4–5 stalks fresh rhubarb (about 1 lb / 450g), trimmed

• 1 cup (200g) granulated sugar

• 1 cup (240ml) water

• Optional: extra granulated sugar for coating

Tools You’ll Need

• Sharp knife or mandoline

• Saucepan

• Slotted spoon or tongs

• Baking rack or parchment paper

• Sheet pan

• Optional: Dehydrator or oven

Preparation Steps

Step 1: Slice the Rhubarb

Start by washing and trimming your rhubarb stalks. Then, slice them into long, thin ribbons or strips. The thinner the slices, the more flexible and candy-like they become.

• Use a mandoline slicer for even, paper-thin slices (1/16 inch or 1.5mm thick).

• Alternatively, slice with a sharp knife lengthwise into thin strips.

Tip: If you want to create curled rhubarb ribbons for decoration, cut slightly thicker strips (1/8 inch) and shape them during the drying process.

Step 2: Prepare the Sugar Syrup

In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has fully dissolved and the mixture is clear.

• Bring the syrup to a gentle simmer—not a rolling boil.

Step 3: Cook the Rhubarb

Add the rhubarb slices to the syrup in small batches (don’t overcrowd). Simmer each batch for 2–3 minutes, or just until the rhubarb becomes translucent and tender but not mushy.

• Use a slotted spoon or tongs to carefully remove the slices from the syrup.

• Lay each slice flat on a parchment-lined baking sheet or drying rack.

Pro Tip: The leftover syrup is now rhubarb-infused—save it! Drizzle over yogurt, ice cream, or use it in cocktails.

Step 4: Dry the Rhubarb

Now, the slices need to dry so they become candy-like. You have a few options depending on your setup and desired result:

Option 1: Air Drying

Let the rhubarb sit on a wire rack or parchment paper in a cool, dry place for 4–6 hours or overnight. Turn occasionally to ensure even drying.

Option 2: Oven Drying

Preheat your oven to the lowest temperature (around 170°F / 75°C or “keep warm” setting). Place the slices on parchment or a silicone baking mat and bake for 1.5–2 hours, flipping halfway, until dry but still pliable.

Option 3: Dehydrator

Dry in a food dehydrator at 135°F (57°C) for 2–4 hours until the slices are chewy and translucent.

Step 5: Optional Sugar Coating

Once the rhubarb is dry and tacky to the touch, you can roll the slices in granulated sugar to create a crystallized finish.

• This not only adds sparkle but also keeps the candy from sticking together.

How to Store Candied Rhubarb

• Storage: Store in an airtight container with parchment between layers to prevent sticking.

• Shelf life: Best enjoyed within 2 weeks. Keep in a cool, dry place.

• Freezing: Not recommended, as it changes the texture.

How to Use Candied Rhubarb

Candied rhubarb is both tasty and decorative! Here are a few creative ways to use it:

• Dessert Garnish: Top tarts, cupcakes, cheesecakes, or panna cotta.

• Cocktail Decoration: Twist into spirals and use as a drink garnish.

• Sweet Snack: Enjoy like fruit leather or dried fruit.

• Gift Idea: Package in cellophane with a ribbon for a beautiful homemade treat.

• Cheese Platter Accent: Pairs nicely with brie, goat cheese, or blue cheese.

Flavor Variations

You can infuse your sugar syrup with other flavors to enhance your candied rhubarb. Try:

• A strip of lemon or orange peel

• A sprig of fresh rosemary or thyme

• A slice of fresh ginger

• A dash of vanilla extract

Nutrition Information (Per Serving — approx. 2 strips)

Note: Actual values may vary based on drying method and whether sugar coating is u