Candied Rhubarb Sweet Tart (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 ml lemon juice

02 - 240 ml water

03 - 400 g granulated sugar

04 - 800 g rhubarb, chopped into pieces about 5 cm long

# Instructions:

01 - When the mixture's cool, pop the rhubarb and syrup into a container with a tight lid. Stash in the fridge for up to a week, or freeze if you're making it last.

02 - Drop the heat down low after it boils. Simmer it open, giving it a few stirs here and there for about 20 or 25 minutes. You're done when the syrup thickens a bit and the rhubarb looks clear and super soft.

03 - Crank the stove up to medium-high and bring that mix to a boil. Don't forget to give it a stir now and then so nothing gets stuck.

04 - Toss your lemon juice, granulated sugar, water, and rhubarb into a medium pot. Stir it gently so everything's coated.

# Notes:

01 - Want it spiced up? Throw in a cinnamon stick or a bit of vanilla while it's simmering. Just fish it out before you cool everything down.

02 - If you think it's too sweet, dropping the sugar to 300 g works fine.

03 - You can toss in ginger or cardamom for extra punch.

04 - Skip a few minutes off the simmer if you like your candied rhubarb with bigger bites.

05 - If your rhubarb's super ripe or tough, cooking time will shift a bit.

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