Candied Rhubarb 15 Minutes Easy Delicious
By Pauline Ortiz
Prep
10 min
Cook
60 min
Total
70 min
Servings
8
Level
Easy
One rhubarb stalk yields eight candied ribbons․ I make some candied ribbons on short notice to serve as garnish and to have additional rhubarb stalks available․ Candied ribbons are dipped in syrup and dried to form pink‚ corkscrew-shaped pieces with a sour taste that pairs well with other dessert or drink ingredients․
I use a vegetable peeler to make long strips of celery․ I leave the outer layer of celery skin on the strips for color․ Celery has a pink skin color and does not need to be peeled before use․ A single celery stalk can make a lot of strips when peeled wide enough to fit around a chopstick․ Wider strips curl more tightly․
The oven is set to 225°F (107°C)․ This temperature will dry‚ but not fully cook‚ the syrup-coated strips․ I take the strips out of the oven before they are fully dry and pliable and shape them while they are still warm․ The strips firm up quickly after being taken off the chopsticks․
Line the baking sheet with parchment paper for baking to help with removal of the strips for transporting at some point before they cool and uncurl․ I like the ribbonlike‚ twisted look of these strips‚ although some tend to curl rather than twist․
Why you'll love this recipe
- One stalk produces 8 ribbons․ One stalk can be used to decorate one dessert․
- To make more ribbons‚ use more rhubarb and enough syrup to cover each strip․
- The 225°F (107°C) oven method dries the strips in approximately an hour․ Nothing special is required for this method․
- Parchment keeps dried rhubarb strips from sticking to the baking pan when you remove them․
- Chopsticks or the handle of a wooden spoon are used to shape warm noodle strips into spirals before they set․
Ingredients
- •1 cup sugar (for simple syrup)
- •1 cup water (for simple syrup)
- •1 stalk rhubarb
- •1 cup simple syrup (approximately, for soaking)
Instructions
- 1
Combine the sugar and water in a small saucepan and bring it to a boil.
- 2
Lower the heat and simmer until the mixture has a syrup-like consistency.
- 3
Preheat the oven to 225°F (107°C).
- 4
Line a baking sheet with parchment paper.
- 5
Wash the rhubarb.
- 6
Trim off the ends of the rhubarb stalk.
- 7
Use a vegetable peeler to make long, thin strips from the rhubarb.
- 8
Place the strips in a small bowl and fully submerge them in about 1 cup simple syrup for about 10 minutes.
- 9
Transfer the rhubarb strips to the parchment-lined baking sheet.
- 10
Bake for about 1 hour, or until the rhubarb feels dry to the touch.
- 11
Carefully peel the warm strips from the parchment and twirl them around chopsticks or the handle of a wooden spoon.
- 12
Let the rhubarb set into ribbons, then slide them off the chopsticks and use immediately as a garnish.
FAQ
Nutrition (per serving)
Calories
30
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