Candied rhubarb is an old-fashioned confection with a modern twist. This stunning treat turns the naturally tart and vibrant rhubarb into delicate, sweet strips that are as delicious as they are beautiful. Whether you’re looking to enhance your desserts, add a pop of color to your baking, or simply create a unique snack, candied rhubarb delivers.
This recipe transforms sturdy stalks of rhubarb into translucent, jewel-like ribbons with a firm texture and deep, sugary tang. It’s easy to prepare and only requires a few basic ingredients, but the final result feels like something special — almost like edible art. Ideal for garnishing cakes, crumbling over ice cream, or eating on their own, candied rhubarb strips are as versatile as they are delightful.
Rhubarb’s sharp, lemony flavor is mellowed in the candying process, which draws out its natural juices and infuses it with sugar, giving it a lovely balance of sweet and sour. If you’ve never tried it before, you’re in for a refreshing surprise. This guide will walk you through everything you need to know to make perfect candied rhubarb at home, from selecting the best stalks to storing your finished product for maximum shelf life.
Ingredients
To make candied rhubarb, you’ll need just a few ingredients:
Basic Ingredients:
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Fresh rhubarb stalks – 6–8 medium-sized stalks (about 1 pound), preferably bright red or pink for best visual appeal
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Granulated sugar – 2 cups (for syrup)
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Water – 1 cup
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Additional sugar – for tossing and dusting (optional, for extra crunch)
Optional:
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Vanilla bean or extract – 1 tsp for flavor infusion
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Lemon zest – 1 tsp to enhance brightness
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Cardamom pods or cinnamon stick – optional for a hint of spice
Preparation
Step 1: Select and Clean the Rhubarb
Begin by choosing rhubarb stalks that are firm, crisp, and richly colored. Avoid stalks that are limp or blemished. Wash thoroughly under cool water to remove any dirt or debris. Trim off the leaves (which are toxic and inedible) and cut off any tough ends.
If you’re using thick stalks, slice them lengthwise into thin ribbons using a vegetable peeler or mandoline. For a chunkier version, cut the rhubarb into small baton-like strips or ¼-inch slices.
Step 2: Blanch the Rhubarb
Blanching helps soften the rhubarb slightly and reduces its tartness.
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Bring a pot of water to a gentle boil.
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Prepare an ice bath (a bowl of ice water).
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Add the rhubarb strips to the boiling water for 30–45 seconds.
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Using a slotted spoon, immediately transfer them to the ice bath to stop the cooking process.
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Drain and set aside on a paper towel-lined tray.
Note: Be gentle while handling the rhubarb at this stage as it becomes fragile when softened.
Step 3: Make the Sugar Syrup
In a medium saucepan, combine:
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2 cups granulated sugar
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1 cup water
Optional additions:
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Vanilla extract or bean for warmth
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Lemon zest for brightness
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Cardamom pods or a cinnamon stick for depth
Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Do not allow it to boil rapidly. You want a clear, sticky syrup — not caramel.
Step 4: Candy the Rhubarb
Once the syrup is ready, reduce the heat to low.
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Carefully add the rhubarb strips to the syrup.
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Simmer gently for 10–15 minutes, depending on the thickness of the rhubarb. The rhubarb should become translucent but not fall apart.
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Using tongs or a slotted spoon, carefully remove the rhubarb and lay it flat on a wire rack lined with parchment or a silicone mat.
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Let it dry for several hours or overnight. If you like, you can lightly sprinkle granulated sugar over the top for added texture.
For faster drying, place the strips in a 175°F (80°C) oven for 30–45 minutes, turning them halfway through. Watch closely to prevent burning.
Step 5: Store and Use
Once fully dried and no longer tacky, transfer the candied rhubarb to an airtight container. Store in a cool, dry place for up to two weeks.
Use candied rhubarb to:
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Garnish cakes and cupcakes
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Decorate pies and tarts
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Add crunch to salads or yogurt
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Create edible cocktail stirrers
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Enjoy as a sweet snack
Variations
Candied rhubarb is wonderfully adaptable. Here are a few creative ways to change things up:
1. Spiced Rhubarb
Add cloves, star anise, or cinnamon to the syrup for a spiced twist. Perfect for fall and winter desserts.
2. Citrus-Infused Rhubarb
Use orange or lime zest in the syrup to bring a new layer of brightness and complexity.
3. Rhubarb Ribbons
Use a vegetable peeler to create ultra-thin strips that curl as they dry, resulting in beautiful garnishes for cakes or cocktails.
4. Rhubarb Chips
Dry the rhubarb slices longer in the oven until crisp for a chip-like texture. These are great for snacking!
5. Herbal Rhubarb
Infuse the syrup with basil or mint leaves for an aromatic touch.
Cooking Note
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Rhubarb becomes very delicate once heated — handle with care when removing from syrup to avoid tearing.
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The candying process works best with fresh rhubarb. Avoid frozen rhubarb, as it can be too soft and watery.
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If your syrup thickens too much during cooking, add a splash of water to loosen it up before adding rhubarb.
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You can reuse the leftover syrup to flavor drinks, iced tea, or drizzle over pancakes or desserts.
Serving Suggestions
Candied rhubarb shines in presentation and taste. Here’s how you can use it creatively:
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Cake Garnish: Twist into spirals and use atop frosted layer cakes or cheesecakes.
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Cocktails: Drop into a sparkling drink or wrap around a cocktail stirrer.
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Ice Cream Topping: Crumble over vanilla, lemon, or strawberry ice cream.
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Pastry Accent: Drape over tarts, puff pastries, or galettes.
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Yogurt Parfaits: Layer with granola and fruit in a parfait glass.
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Gift Treat: Package strips in wax paper and ribbon for homemade edible gifts.
Tips
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Uniform Size: Try to keep rhubarb strips roughly the same thickness for even candying.
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Color Matters: Redder stalks produce more visually appealing results.
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Dry Thoroughly: Ensure rhubarb is completely dried to avoid sogginess or stickiness in storage.
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Avoid Overcooking: Watch for translucency, not mushiness — pull rhubarb from syrup once it reaches the right stage.
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Use Syrup Wisely: The leftover rhubarb syrup is liquid gold! Use it in lemonades, cocktails, or even brushed onto cakes.
Prep Time:
15 minutes
Cooking Time:
15 minutes
Total Time:
30 minutes (plus drying time of several hours or overnight)
Nutritional Information (per serving, about 4 strips)
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Calories: 120
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Protein: 0.2g
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Sodium: 2mg
Note: Nutrition values will vary based on the amount of sugar used and the thickness of rhubarb.
Frequently Asked Questions
Can I use frozen rhubarb?
Frozen rhubarb isn’t ideal for this recipe. It tends to be too soft and releases excess moisture, which can prevent proper candying.
Why is my rhubarb mushy?
Overcooking or slicing too thinly can cause the rhubarb to disintegrate. Cook just until translucent and handle gently.
Can I skip the blanching step?
Blanching helps prevent overly chewy or stringy results and reduces bitterness. It’s highly recommended but can be skipped for very thin slices.
How long does candied rhubarb last?
When stored properly in an airtight container in a cool, dry place, it lasts up to 2 weeks.
Is candied rhubarb gluten-free?
Yes, this recipe is naturally gluten-free. Always check your sugar and flavoring sources if making for someone with celiac disease.
Can I use other sweeteners like honey or maple syrup?
For true candying, granulated sugar is best due to its crystallizing properties. However, for a softer, more syrupy version, you can experiment with other sweeteners.
Conclusion
Candied rhubarb is a wonderful way to showcase this often-overlooked spring vegetable in a sweet, creative form. Its bold color, tangy flavor, and delicate crunch make it an irresistible addition to your culinary repertoire. Whether you’re dressing up a dessert, crafting handmade gifts, or simply treating yourself to something unique, this recipe is sure to deliver.
With just a few ingredients and some patience, you can transform humble rhubarb into elegant strips of sweetness. Try the variations, experiment with flavor infusions, and discover your favorite way to enjoy candied rhubarb. It’s a timeless treat that’s as fun to make as it is to eat.