Hamdi Saidani Candied Rhubarb is made by simmering rhubarb strips in sugar syrup until soft, glossy, and sweet. It serves 6 and takes about 45 minutes. These pretty, ribbon-like treats are perfect for garnishes, snacks, baking decorations, or fancy dessert toppings.
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❤️ Why You’ll Love This Candied Rhubarb
- Candied rhubarb has a perfect balance of tart and sweet with a chewy, satisfying texture.
- It requires just two simple ingredients—rhubarb and sugar—making it budget-friendly and easy.
- The natural pink-red color is vibrant and eye-catching without any food coloring.
- It’s ideal as an edible decoration for cakes, cupcakes, tarts, and other desserts.
- You can easily make it at home with basic tools and no special equipment.
- It stores well in a container for several days, making it great for prepping ahead.
🥛 Ingredients:
- 1 cup water
- 1 cup granulated sugar
- 8–10 rhubarb stalks (preferably red)
- Extra sugar for coating (optional)
🍬 Instructions:
- Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone mat.
- In a saucepan, combine water and sugar. Heat over medium, stirring, until sugar dissolves. Let it simmer.
- Slice rhubarb lengthwise into very thin strips using a vegetable peeler or mandoline.
- Gently add rhubarb strips to the syrup. Simmer for 5–8 minutes until tender but not falling apart.
- Using tongs, transfer strips to the baking sheet, laying them flat in a single layer.
- Bake for 30–45 minutes, flipping once, until tacky and glossy but not crisp.
- Optional: Roll in extra sugar or twist into curls before fully drying.
✅ Tips for Perfect Candied Rhubarb
- Use red rhubarb for brighter, prettier results.
- Slice as thinly as possible—thinner strips candy better and dry faster.
- Simmer gently; don’t boil or the rhubarb will break down.
- Dry in a low oven or air dry on a rack overnight.
- Twist into curls while still warm if using for garnishes.
🍰 What To Serve With Candied Rhubarb?
Candied Rhubarb is perfect on cupcakes, cheesecakes, panna cotta, yogurt or ice cream. You can twist it into spirals for elegant cake decorations or enjoy it as a chewy sweet snack on its own or with nuts and dried fruit.
🧊 How To Store Candied Rhubarb?
- Room Temperature: Store in an airtight container for up to 1 week in a cool, dry place.
- Refrigerator: If your kitchen is humid, refrigerate in a sealed jar with parchment between layers.
❓ FAQs
Why are my rhubarb strips sticky?
They might not be fully dried. Return them to the oven or leave them out longer to reduce moisture. A quick toss in granulated sugar can also help.
What can I do with the leftover rhubarb syrup?
Don’t throw it away! Use it as a sweetener for lemonade, cocktails, iced tea, or drizzle it over pancakes, waffles, or ice cream.
Can I roll the rhubarb into curls or spirals?
Yes. While the strips are still warm and flexible, gently wrap them around a spoon handle or skewer. Let them cool completely to hold the shape.
Can I dry candied rhubarb without using an oven?
Yes. Lay the syrup-coated strips on a wire rack and let them air dry overnight in a cool, dry room. This method works well if your kitchen isn’t too humid.
Why did my rhubarb fall apart during cooking?
This usually happens if the strips were too thick or cooked too long. Make sure the pieces are very thin and simmer gently, not at a rolling boil.
How thin should I slice the rhubarb?
Slice the rhubarb as thin as possible using a vegetable peeler or mandoline. Aim for paper-thin strips—about 1/16 inch or less—for the best texture and flexibility.
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🧾 Candied Rhubarb Nutrition Facts (per 3–4 strips):
- Calories: 60
- Carbs: 15g
- Sugar: 14g
- Fat: 0g
- Fiber: 0.5g
- Protein: 0g
