Divine Candied Rhubarb Sweet (Print Version)

# 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 the rhubarb, granulated sugar, water, and lemon juice into a medium saucepan. Stir gently to blend all components thoroughly.

02 - Heat the saucepan over medium-high, bringing the mixture to a gentle boil. Stir occasionally to prevent mixture from sticking to the base.

03 - Reduce heat to medium-low. Simmer for 20–25 minutes, stirring occasionally, until the rhubarb becomes translucent, the pieces are easily pierced with a fork, and the syrup is slightly thickened.

04 - Remove the saucepan from the heat. Allow the candied rhubarb to cool fully; the syrup will thicken further as it cools. Once cooled, transfer to an airtight container and store refrigerated for up to seven days, or freeze for extended storage.

# Notes:

01 - For added depth, introduce a cinnamon stick or a touch of vanilla extract during simmering; remove any spices before cooling.

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