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This candied rhubarb recipe transforms tart stalks into glossy bites of sweet-tangy magic that brighten any dessert or breakfast. Whether swirled into yogurt or scattered over cake, each piece bursts with the pure flavor of spring and summer. Making a batch fills your kitchen with a nostalgic perfume I always associate with my grandmother patiently stirring her pan until the fruit candy just glistened.
The first time I made this on a rainy afternoon, it instantly cheered up my mood and my whole family now asks for it each rhubarb season.
Ingredients
- Rhubarb: Cut into two-inch pieces brings tartness and holds shape as it candies—look for firm stalks without blemishes
- Granulated sugar: Provides both sweetness and the essential syrup base—always go for fresh and dry sugar to avoid clumping
- Water: Helps dissolve the sugar and evenly cooks the rhubarb—use filtered water if possible for a cleaner taste
- Lemon juice: Brightens and balances the overall flavor and helps the colors pop—freshly squeezed is best for vibrant taste
- For extra depth: A pinch of real vanilla or a cinnamon stick works beautifully but be sure to use pure extract or a fragrant stick
Step-by-Step Instructions
- Prepare Ingredients:
- Cut rhubarb into even pieces about two inches long and check for any stringy fibers—remove them for a smoother candy texture
- Combine in Saucepan:
- Add rhubarb, sugar, water, and lemon juice into a medium heavy-bottomed saucepan, then use a sturdy spatula to gently stir until everything is moistened but the sugar is not fully dissolved yet
- Heat and Stir:
- Bring the pan to a boil over medium-high heat, stirring occasionally—this prevents the sugar from caramelizing on the bottom and helps the rhubarb cook evenly without breaking apart
- Simmer the Mixture:
- Lower the heat to medium-low once boiling and let it gently simmer for twenty to twenty-five minutes—the rhubarb should slowly become translucent and fork-tender at this stage while the syrup thickens and deepens in color; stir now and then to keep it from sticking
- Cool Completely:
- Move the pan off the heat and let everything cool to room temperature untouched, as this allows the flavor to deepen and the syrup to thicken naturally—you will see a jewel-like gloss appear on the rhubarb
- Store and Finish:
- Once fully cooled, transfer the candied rhubarb and its syrup to a clean airtight jar or container—this can be kept in the refrigerator for up to a week or in the freezer for longer; enjoy spooned over desserts or folded into breakfast dishes
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There is nothing quite as showstopping on a brunch table as a glass dish of this jewel-bright candied rhubarb. My favorite part is how the lemon juice makes the colors shine. The first time my niece saw it she thought I had made edible jewels and now she asks to help every season.
Storage Tips
Store your finished candied rhubarb in a clean jar or container in the refrigerator—it will last up to a week and the sweet syrup stays pourable. You can also freeze portions in airtight containers for up to three months. For best results, let it thaw overnight in the fridge before using, then give it a gentle stir to reincorporate the syrup.
Ingredient Substitutions
You can use honey in place of half the sugar for a floral note or use lime juice instead of lemon if you like a different citrus twist. If you run out of rhubarb, this same method works for tart gooseberries or sour cherries, though chunks may soften faster so watch the cook time.
Serving Suggestions
Serve warm or chilled over vanilla ice cream for a classic pairing or layer in a parfait with yogurt and crunchy granola. I also love to spoon it over a slice of butter pound cake—the syrup soaks right in. For a surprising twist, layer it inside crepes or swirl into oatmeal.
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This recipe is proof that simple ingredients can lead to truly magical results!
Frequently Asked Questions
- → What type of rhubarb is best to use?
Use fresh, firm rhubarb stalks with vibrant color for the best flavor and texture. Avoid any leaves, as they're not edible.
- → Can I add other flavors to the syrup?
Yes, a pinch of vanilla or a cinnamon stick can add aromatic depth. Add during simmering and remove solids before cooling.
- → How should candied rhubarb be stored?
Let it cool completely and store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
- → What can I serve with candied rhubarb?
Try as a topping for ice cream, yogurt, pancakes, or even alongside baked goods or cheeses for contrast.
- → Why is lemon juice added?
Lemon juice enhances rhubarb’s tangy brightness and helps the syrup achieve the perfect consistency.