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This candied rhubarb recipe makes the most of spring’s tangy bounty by transforming rhubarb into jewel-bright, sweet-tart pieces that are perfect for topping cakes or simply eating by the spoonful. With a straightforward process and a handful of pantry ingredients, it always delivers a treat that looks stunning and tastes like sunshine after a long winter.
I love how this recipe turns rhubarb’s natural bite into something truly craveworthy. The first time I made this, my whole kitchen filled with a summery aroma and everyone snuck more than a few warm bites before it cooled.
Ingredients
- Rhubarb cut into two inch pieces: Brings that signature tartness and a beautiful pink blush When choosing rhubarb look for deeply colored firm stalks with no soft spots
- Granulated sugar: Provides sweetness and helps the candying process Use fresh sugar to keep flavors clean
- Water: Acts as the base to draw out rhubarb’s juices and dissolve the sugar Use filtered water if possible
- Lemon juice: Adds brightness and balances the sweet notes Go for freshly squeezed lemon juice for the best tang
Step-by-Step Instructions
- Prep the Rhubarb:
- Wash rhubarb stalks well and cut into even two inch pieces Uniform sizing helps with even candying and a polished final look
- Combine Ingredients:
- Add rhubarb sugar water and lemon juice to a medium saucepan Stir everything gently so the rhubarb is coated but not broken
- Cook the Mixture:
- Place saucepan over medium high heat Bring the mixture to a boil stirring every couple of minutes to prevent sticking
- Simmer and Thicken:
- Once boiling turn heat to medium low and let it simmer for about twenty to twenty five minutes Stir occasionally to keep things from burning The rhubarb should look glossy and be easily pierced with a fork
- Cool the Rhubarb:
- Take the pan off the heat Let the entire mixture cool completely The syrup will continue to thicken as it sits
- Store or Serve:
- Once fully cool spoon the candied rhubarb into an airtight container or use it right away You can refrigerate for up to a week or freeze for longer
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Every time I make this my favorite step is fishing out a warm piece while it cools Sometimes I even stir in a little vanilla or cinnamon stick which makes a cozy batch for rainy days My grandmother swore by adding extra lemon for an even tangier bite and I still do it her way sometimes
Storage Tips
Your candied rhubarb will stay fresh in the fridge for up to one week if stored in a tight container Freeze in small portions for up to three months for easy dessert toppings down the line When thawing let it sit in the refrigerator overnight rather than microwaving to keep the texture just right
Ingredient Substitutions
Try orange juice in place of lemon for a slightly sweeter citrus note For a different flavor twist add a piece of ginger or a few crushed cardamom pods to the pot Remove any whole spices before the mixture cools
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Serving Suggestions
Spoon candied rhubarb over vanilla ice cream yogurt panna cotta or pound cake It also makes a beautiful filling for fruit tarts or a topping for overnight oats For a brunch treat swirl it into Greek yogurt with granola
Frequently Asked Questions
- → How do I know when the rhubarb is ready?
The rhubarb is ready when the pieces appear translucent and are easily pierced with a fork. The syrup will thicken slightly as it cools.
- → Can I adjust the sweetness?
Yes. For a less sweet flavor, reduce the sugar to 1½ cups. You can customize further by experimenting with spices.
- → How should candied rhubarb be stored?
Store cooled candied rhubarb in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.
- → Are there ways to enhance the flavor?
Try adding vanilla extract, a cinnamon stick, or spices like ginger or cardamom during simmering for additional depth. Remove whole spices before cooling.
- → What can candied rhubarb be used for?
Enjoy as a sweet snack or use as a topping for pies, crumbles, oatmeal, or yogurt. It adds tangy flavor and vibrant color to many desserts.