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Candied Rhubarb

This easy candied rhubarb recipe makes beautiful sweet-tart rhubarb strips that are perfect for decorating cakes, cupcakes, cheesecakes, and spring desserts. The rhubarb becomes glossy, lightly chewy, and naturally elegant after slowly cooking in simple sugar syrup and drying in the oven.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 4 large rhubarb stalks
  • 1 c water
  • 1 c granulated sugar
  • extra sugar for coating, optional

Method
 

  1. Preheat the oven to 200°F and line a baking sheet with parchment paper.
  2. Wash the rhubarb stalks well and pat them dry with a clean kitchen towel.
  3. 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.
  4. 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.
  5. 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.
  6. Turn off the heat and let the rhubarb sit in the syrup for 10 minutes so the strips absorb sweetness and become glossy.
  7. 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.
  8. If desired, lightly sprinkle extra sugar over the rhubarb strips for additional sweetness and sparkle.
  9. Bake for 30 to 45 minutes or until the strips appear dry around the edges but still slightly soft in the center.
  10. 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.
  11. 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.