Candied Rhubarb Sweet Tart (Print Version)
# Ingredients:
→ Main Ingredients
01 -
800 g rhubarb, cut into 5 cm pieces
02 -
400 g granulated sugar
03 -
240 ml water
04 -
5 ml lemon juice
# Instructions:
01 -
Place rhubarb, granulated sugar, water, and lemon juice into a medium saucepan and stir gently to mix.
02 -
Set the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
03 -
Once boiling, reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the rhubarb is translucent, tender, and the syrup has slightly thickened.
04 -
Remove from heat and allow to cool completely. Transfer candied rhubarb and its syrup to an airtight container. Refrigerate for up to one week or freeze for extended storage.
# Notes:
01 -
For a bolder flavor, infuse the syrup with a cinnamon stick or vanilla during simmering, removing before cooling.
02 -
To adjust sweetness, reduce sugar to 300 g if desired.
03 -
Incorporate spices such as ginger or cardamom for added complexity.
04 -
Shorten simmering time for chunkier candied rhubarb.
05 -
Cooking time may vary based on the ripeness of the rhubarb.