Homemade Candied Rhubarb Strips Recipe for Easy Dessert Decorating
This easy candied rhubarb recipe is a beautiful way to turn fresh rhubarb into sweet, glossy dessert decorations. The rhubarb strips become soft, lightly chewy, and full of sweet-tart flavor after slowly cooking in sugar syrup and drying in the oven.
Homemade candied rhubarb strips are perfect for decorating cakes, cupcakes, cheesecakes, tarts, and other spring desserts. Their bright pink color and delicate ribbon shape make any dessert look elegant without much work.
This simple recipe uses only a few basic ingredients and is easy enough for beginners. If you love easy seasonal desserts, this homemade candied rhubarb garnish is a fun recipe to keep on hand during rhubarb season.
Why You Will Love This Easy Candied Rhubarb Recipe
- Uses simple pantry ingredients
- Perfect for decorating cakes and desserts
- Sweet and lightly tart flavor
- Naturally beautiful pink color
- Easy recipe for beginners
- Great way to use extra rhubarb
- Stores well for later use
- Adds an elegant touch to homemade desserts
- Can be shaped into curls, ribbons, or twists
- Works for spring parties, birthdays, and holiday desserts
Ingredients for Homemade Candied Rhubarb
- 4 large rhubarb stalks
- 1 c water
- 1 c granulated sugar
- extra sugar for coating, optional
Ingredient Notes and Easy Substitutions
Rhubarb
Fresh rhubarb works best for this recipe. Choose firm stalks that are bright pink or red for the prettiest finished candied rhubarb. Thin stalks are easier to peel into ribbons, but thick stalks can also work if sliced thinly.
Avoid rhubarb that feels soft or dry.
Sugar
Regular granulated sugar helps create a clear syrup and glossy finish. Cane sugar can also be used. Brown sugar is not recommended because it changes the color and flavor too much.
Water
Plain water helps dissolve the sugar and gently softens the rhubarb strips while they cook.
Optional Flavor Additions
You can lightly flavor the syrup with:
- vanilla extract
- orange peel
- lemon peel
- cinnamon stick
- ginger slices
Keep the flavors light so the rhubarb flavor still stands out.
How to Make Candied Rhubarb Step by Step
Wash and Prepare the Rhubarb
Rinse the rhubarb stalks well under cool water to remove any dirt. Dry the stalks gently with a clean kitchen towel.
Trim off the ends of the rhubarb. If there are any rough strings on the outside, carefully pull them away.
Using a vegetable peeler or a very sharp knife, slice the rhubarb into long thin strips. Try to keep the strips as even as possible so they cook evenly. Thin strips work best because they stay flexible after drying.
If some strips tear or break, do not worry. The finished candied rhubarb will still look beautiful and natural.
Make the Simple Sugar Syrup
Add the water and granulated sugar to a medium saucepan.
Place the saucepan over medium heat. Stir slowly until the sugar completely dissolves into the water. The syrup should become clear and smooth without any grainy texture left behind.
Do not let the syrup boil too hard because a strong boil can make the rhubarb too soft later.
Once the syrup is warm and smooth, reduce the heat to low.
Soften the Rhubarb Strips in the Syrup
Carefully place the rhubarb strips into the warm syrup. Try not to overcrowd the pan. If needed, work in small batches.
Let the rhubarb cook gently for about 1 to 2 minutes. The strips should become slightly soft and flexible but should not fall apart.
Turn off the heat and allow the rhubarb to sit in the syrup for another 10 minutes. This helps the strips absorb sweetness while keeping their shape.
The rhubarb will become glossy and slightly translucent.
Arrange the Rhubarb for Drying
Use tongs or a fork to carefully lift the rhubarb strips from the syrup.
Lay the strips flat on a baking sheet lined with parchment paper. Keep the strips mostly separated so they dry evenly.
Some strips may naturally curl or twist. This creates a more realistic homemade look and makes the finished garnish more beautiful.
If desired, lightly sprinkle extra sugar over the strips before drying.
Slowly Dry the Candied Rhubarb
Place the baking sheet into a preheated 200°F oven.
Bake the rhubarb strips for about 30 to 45 minutes. Drying time may vary depending on the thickness of the strips.
The candied rhubarb should look dry around the edges while still feeling slightly soft and flexible in the center.
Do not overbake. The strips will continue to firm up as they cool.
Shape the Candied Rhubarb Decorations
While the rhubarb strips are still slightly warm, gently curl or twist them into ribbon shapes if desired.
You can wrap them loosely around a wooden spoon handle or shape them by hand.
Let the strips cool completely before using them on desserts.
Once cooled, the candied rhubarb will hold its shape better.
Tips for the Best Candied Rhubarb
- Use fresh rhubarb for the best texture and color.
- Slice the rhubarb very thin so the strips stay flexible.
- Cook the rhubarb gently to avoid tearing.
- Do not overcrowd the saucepan.
- Dry the strips slowly at low heat.
- Watch the oven carefully near the end of baking time.
- Let the strips cool fully before storing.
- Store in an airtight container at room temperature for several days.
- Use leftover syrup in lemonade, cocktails, mocktails, or fruit desserts.
Easy Variations and Flavor Ideas
Citrus Candied Rhubarb
Add orange peel or lemon peel to the sugar syrup for fresh citrus flavor.
Vanilla Candied Rhubarb
Stir a small splash of vanilla extract into the syrup after heating.
Cinnamon Sugar Rhubarb
Lightly dust the finished rhubarb strips with cinnamon sugar before drying.
Chocolate-Dipped Candied Rhubarb
Dip half of each cooled rhubarb strip into melted dark or white chocolate.
Sparkling Sugar Rhubarb
Coat the strips lightly with coarse sugar for extra sparkle and crunch.
What to Serve With Candied Rhubarb
Candied rhubarb looks beautiful on many desserts and sweet treats.
- cheesecakes
- vanilla cakes
- lemon cakes
- cupcakes
- fruit tarts
- ice cream
- yogurt parfaits
- pancakes
- waffles
- pavlova
- pudding
- mousse
- spring dessert platters
- tea cakes
- pastries
Candied Rhubarb
Ingredients
Method
- Preheat the oven to 200°F and line a baking sheet with parchment paper.
- Wash the rhubarb stalks well and pat them dry with a clean kitchen towel.
- Trim the ends of the rhubarb stalks. Using a vegetable peeler or sharp knife, carefully slice the rhubarb into long thin strips. Try to keep the strips even in thickness for even drying.
- Add the water and sugar to a medium saucepan over medium heat. Stir slowly until the sugar completely dissolves and the syrup becomes clear and smooth.
- Reduce the heat to low. Carefully place the rhubarb strips into the warm syrup in small batches if needed. Gently cook the strips for 1 to 2 minutes until slightly softened and flexible.
- Turn off the heat and let the rhubarb sit in the syrup for 10 minutes so the strips absorb sweetness and become glossy.
- Carefully lift the rhubarb strips from the syrup using tongs or a fork. Lay the strips flat on the prepared baking sheet, leaving a little space between each strip.
- If desired, lightly sprinkle extra sugar over the rhubarb strips for additional sweetness and sparkle.
- Bake for 30 to 45 minutes or until the strips appear dry around the edges but still slightly soft in the center.
- Remove the baking sheet from the oven. While the rhubarb strips are still warm, gently curl or twist them into decorative ribbon shapes if desired.
- Let the candied rhubarb cool completely before using or storing.
Notes
- Thin rhubarb strips work best for flexible curls and ribbons.
- Drying time may vary depending on strip thickness.
- Do not overcook the rhubarb in the syrup or it may tear apart.
- Leftover syrup can be used in drinks, fruit salads, or desserts.
- Store cooled candied rhubarb in an airtight container at room temperature.
This homemade candied rhubarb recipe is an easy and beautiful way to add color and flavor to desserts. The sweet-tart rhubarb strips look elegant on cakes, cupcakes, cheesecakes, and many other treats.
With their glossy finish and delicate ribbon shapes, these easy candied rhubarb strips make simple desserts feel extra special. They are perfect for spring baking, holiday desserts, and special occasions.
