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Turn bright and tangy rhubarb into candy-like bites with this simple method. Using pantry staples, you’ll end up with fun, glossy pieces that are great on cake or just eaten with a spoon. They smell amazing and really cheer up the table any time spring rolls around.
Every batch makes rhubarb something I can’t stop sneaking bites of. The kitchen smells like summer and no one waits until it’s cool—they’re always grabbing extra pieces.
Inviting Ingredients
- Lemon juice: Gives a punchy brightness and keeps flavors in check. Fresh juice works great for a real zesty finish
- Water: Draws out all that rhubarb juice and gets the sugar melting. If you can, try using filtered for the cleanest result
- Granulated sugar: Sweetens things up and helps turn the mix glossy. Fresh sugar keeps those flavors sharp
- Rhubarb cut into two inch pieces: That tart snap and pink color star here. Find crisp stalks that aren’t floppy or dull for best bites
Simple How-Tos
- Store or Serve:
- When it’s cool, scoop the candied rhubarb into a jar or use it right away. Pop it in the fridge for up to a week or stash in your freezer to keep longer
- Cool the Rhubarb:
- Once you’re done, take the pot off the burner. Let it cool down on its own—things will get thicker as it sits
- Simmer and Thicken:
- Drop the heat when it boils to low-medium. Let it bubble for about twenty minutes, stirring sometimes so it doesn’t stick. The job’s done when it looks shiny and you can poke it easily with a fork
- Cook the Mixture:
- Put the pan on medium-high. Bring to a boil, giving a gentle stir now and then to keep it from burning
- Combine Ingredients:
- Toss the rhubarb, lemon juice, sugar, and water in a saucepan. Stir softly—don’t smash the rhubarb
- Prep the Rhubarb:
- Rinse those rhubarb stalks and trim them to even pieces about two inches each. Keeping pieces uniform just makes everything cook better and look nice
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Every batch has me grabbing a fork while it’s still steamy—sometimes I throw in a cinnamon stick or a dash of vanilla for something cozy. My grandma always doubled up the lemon for extra zip, and I still mix it her way now and then.
Smart Storage
If you stick your candied rhubarb in a sealed container, the fridge will keep it fresh for a week. Want to save it longer? Freeze single servings for up to three months. Thaw overnight in the fridge instead of zapping it so it keeps the best texture.
Swaps and Twists
Orange juice works great if you want it a bit sweeter and citrusy. Fancy a fun flavor? Drop in a chunk of ginger or some smashed cardamom pods while it cooks, but remember to fish them out before everything cools.
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Tasty Ways to Use
Dump candied rhubarb on top of pound cake, swirl it into yogurt or spoon it over vanilla ice cream. It’s awesome with overnight oats or makes a fun tart filling. Or try it mixed with granola and thick Greek yogurt for weekend brunch.
Frequently Asked Questions
- → When do I know it's done?
Your rhubarb is good to go when it's see-through and can be poked with a fork. The syrup thickens as it gets cooler.
- → Can I make it less sweet?
Yep! Cut the sugar down to 1½ cups if you want. You can also play around with adding different spices.
- → How do I keep leftover candied rhubarb?
Once it cools, pop it in an airtight container and stick it in the fridge for a week. Want it to last longer? Freeze it.
- → Any ways to boost the taste?
You can toss in some vanilla, a cinnamon stick, or spice things up with ginger or cardamom as it cooks. If you use whole spices, fish them out before chilling.
- → How can I use candied rhubarb?
Nibble it on its own, or use it on top of yogurt, pies, oatmeal, or bakes. It’s tangy, pretty, and brightens up just about any sweet dish.