Source: Azurita, AdobeStockWho would have thought that humble rhubarb could be transformed into a delicious treat? Candied rhubarb is the perfect combination of tartness and sweetness. You can enjoy them with tea, add them to baked goods or breakfasts, and use them to decorate desserts. We're sharing 5 of the best recipes that won't disappoint!
1. Classic Candied Rhubarb
Source: AdobeStockDelicious and sweet homemade candied rhubarb, simmered in sugar.
You will need: 800 g rhubarb, 800 g sugar.
Preparation: Cut the rhubarb into pieces about 3-4 cm long, place them in a pot, and cover with sugar. Mix thoroughly and leave the mixture for several hours or even a day. After that, bring to a boil, remove from heat, and drain the rhubarb in a colander.
Bring the drained syrup to a boil again and simmer over low heat for about 20 minutes. Pour the syrup over the rhubarb, cover, and leave overnight. Drain the rhubarb again in a colander and let it drip dry. Place the pieces in a dehydrator for 4-6 hours, depending on the model. The finished candied rhubarb can be rolled in powdered sugar. Store them in a glass or tin jar.
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2. Candied Rhubarb in Syrup
Source: AdobeStockA slightly different way to prepare this appetizing treat.
You will need: 500 g rhubarb, 500 g sugar, 150 ml water.
Preparation: Cut the rhubarb into medium pieces and blanch for 20-30 seconds in boiling water. Make a syrup from 150 ml of water and sugar. Place the rhubarb in this syrup, boil for 2-3 minutes, remove from heat, and let cool completely. Repeat this process 3 more times. Let the candied rhubarb drain, spread them on a parchment-lined baking sheet, and dry them for 4 hours in a slightly open oven at 80-90 degrees Celsius.
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3. Candied Rhubarb with Lemon Juice
Source: AdobeStockLemon juice will add a slight tartness to the syrup and prevent the candied rhubarb from crystallizing.
You will need: 800 g rhubarb, 500 g sugar, 350-400 ml water, 2 tbsp lemon juice.
Preparation: Peel the tough skin from the rhubarb and cut it into pieces. Boil a syrup from water, sugar, and lemon juice. Place the rhubarb in the resulting syrup, bring to a boil again, and remove from heat.
Leave the rhubarb in the syrup for 5-6 hours, then bring to a boil again. Simmer for 10 minutes, remove from heat, and leave for another 5-6 hours. After that, simmer the candied rhubarb for another 10 minutes, drain in a colander, and let them dry completely. Spread the rhubarb on a parchment-lined baking sheet and dry for 5-6 hours in a slightly open oven at 60-70 degrees Celsius.
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4. Candied Rhubarb in Sugar
Source: AdobeStockFor this, you will need a little fine sugar separately.
You will need: 500 g rhubarb, 500 g sugar, 150 ml water, fine sugar.
Preparation: Peel and cut the rhubarb, then blanch the pieces in boiling water. Make a syrup from water and sugar, add the rhubarb to it, and simmer for 10-15 minutes. Let the mixture cool completely and repeat the cooking process in the same way 2 more times.
Drain the candied rhubarb in a colander, pat dry, and spread on a baking sheet. Dry them for 1.5 hours in the oven at 35-40 degrees Celsius, then roll them in fine sugar. Continue drying the candied rhubarb for several more hours until ready at the same temperature.
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5. Air-Dried Candied Rhubarb
Source: AdobeStockHere's how to dry candied rhubarb without an oven or dehydrator.
You will need: 500 g rhubarb, 500-600 g sugar, 150 ml water.
Preparation: Make a syrup from water and sugar, and add the chopped and blanched rhubarb to it. Bring to a boil again, simmer for 5-10 minutes, and remove from heat.
Let the mixture cool completely and repeat the entire process. After that, simmer the rhubarb for a third time, drain in a colander, and let it dry completely. Dry the rhubarb on parchment paper in the open air for approximately 4-5 days, turning periodically.