Candied Rhubarb

Name: Candied Rhubarb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 500 g rhubarb stalks (trimmed and cut into 5 cm pieces); 2 cups granulated sugar; 1 cup water; 1 tsp vanilla extract

40 min 8 servings Easy

All Recipes

Candied Rhubarb

Delightfully sweet and tart, this candied rhubarb is perfect as a topping or a treat on its own.

Prep

10 min

Cook

30 min

Total

40 min

Servings

Difficulty

Easy

Candied rhubarb is a simple yet elegant way to preserve the unique flavour of rhubarb. The process of candying transforms the tangy stalks into a sweet, chewy treat that can be enjoyed on its own or used as a topping for desserts. This recipe captures the essence of rhubarb by gently simmering it in a sugar syrup until it becomes translucent and tender. The result is a versatile confection that pairs beautifully with ice cream, yogurt, or even as a garnish for cocktails.

Instructions

Prepare rhubarb

Wash and trim the rhubarb stalks, then cut them into 5 cm (2 inch) pieces.

Pro tip: Use only the firm, red stalks for better texture and flavour.

Make sugar syrup

In a large saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Pro tip: Avoid boiling the syrup to prevent crystallization.

Add rhubarb to syrup

Add the rhubarb pieces to the saucepan and reduce the heat to low. Simmer gently for 20-25 minutes or until the rhubarb becomes translucent.

Pro tip: Ensure the rhubarb is fully submerged in the syrup for even candying.

Check for doneness

Test a piece of rhubarb by removing it from the syrup. It should be tender and easy to bend without breaking.

Pro tip: If the rhubarb is not tender, continue to simmer for a few more minutes.

Add vanilla

Stir in the vanilla extract once the rhubarb is done. Remove the saucepan from the heat.

Pro tip: Adding the vanilla at the end preserves its aromatic qualities.

Cool and store

Allow the rhubarb to cool in the syrup. Once cooled, transfer to an airtight container and store at room temperature.

Pro tip: Use a slotted spoon to separate the rhubarb from the syrup when transferring.

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Tips & Tricks

Choose firm and bright red rhubarb stalks for the best flavour and colour.
Ensure the sugar syrup is simmering gently to avoid burning.
Store candied rhubarb in an airtight container to maintain its texture.
Use a candy thermometer to ensure the syrup reaches the right consistency.

Frequently Asked Questions

How do you candied rhubarb?

Simmer rhubarb in a sugar syrup until translucent and tender.

What can I use candied rhubarb for?

Use it as a topping for desserts, yogurt, or as a sweet snack.

How long does candied rhubarb last?

It lasts up to a week when stored in an airtight container at room temperature.

Can I use frozen rhubarb?

Yes, but ensure it is thawed and well-drained before candying.

Do I need to peel rhubarb for candying?

No, peeling is not necessary. The skin adds colour and texture.

Serving Suggestions

Candied rhubarb can be stored in an airtight container at room temperature for up to a week, making it a convenient make-ahead option for entertaining. Serve it alongside a cheese platter, or dice it and sprinkle over a pavlova for an unexpected twist. Its sweet-tart flavour is a delightful complement to rich and creamy desserts.