What candied rhubarb chunks are
Candied rhubarb is rhubarb that has been sweetened with sugar syrup and then dried until chewy. The sugar tames the tartness, and drying concentrates the flavor. It is a simple, three-ingredient treat that can be eaten as a snack, used as a garnish, or chopped into baking.
Two common home methods exist. One soaks sticks of rhubarb in syrup and then dries them slowly in a dehydrator. The other cooks or bakes thin pieces in a low oven. This recipe uses the soak-and-dry approach with chunks, and you can use either a dehydrator or a low oven.
Ingredients
- About 1 to 2 pounds fresh rhubarb stalks
- 2 cups sugar
- 1 cup water
Use stalks only. Rhubarb leaves are not edible and should be removed and discarded.
Method
- Make the syrup. Combine the sugar and water in a saucepan. Heat gently, stirring, until the sugar dissolves. Let it cool.
- Prep the rhubarb. Rinse the stalks and trim the ends. Cut them into chunks of roughly equal size, about 1/2 to 1 inch. Pieces that vary a lot in size will dry unevenly. Some cooks peel off a few strips of the tough outer skin so the syrup can penetrate. Others leave it on, which keeps more of the pink color.
- Soak. Put the rhubarb in a bowl or bag with the cooled syrup. One published recipe soaks the pieces from about two hours up to twelve hours, stirring every so often. Keep it in the refrigerator if soaking for a long time.
- Drain. Lift out the rhubarb and drain it well. Save the syrup.
- Dry. Spread the chunks in a single layer with space between them on dehydrator trays, or on a rack set over a parchment-lined baking sheet in a very low oven. One recipe for rhubarb sticks dries at 140 F in a dehydrator for around 12 to 15 hours; chunks and different appliances will take different times. In an oven, use the lowest setting and expect it to take hours.
How to tell when they are done
Doneness cues are better than timers. The pieces should be dry to the touch, a little sticky, and still able to bend. If they get hard and brittle, they have dried too far and will behave more like hard candy. Start checking early and remove smaller pieces first. Let the pieces cool before judging them, since they firm up as they cool.
Variations
- Add a slice of fresh ginger or a strip of orange peel to the syrup.
- Add a split vanilla bean or a pinch of cinnamon.
- Roll the finished pieces in granulated sugar for a sanded, candy-like finish.
- Cut some stalks into thin ribbons with a peeler for garnishes. These dry faster and are best used soon.
Ways to use candied rhubarb
- Eat as a chewy snack.
- Chop and fold into muffins, scones or shortbread.
- Top yogurt, oatmeal or ice cream.
- Use as a garnish for cakes, cupcakes or cocktails.
- Add to a cheese board.
For old-fashioned rhubarb ideas, simple sauces and crisps are classic, and the leftover rhubarb-flavored syrup works in drinks or over ice cream.
Storage
Keep candied rhubarb in an airtight container, ideally with a paper towel to absorb moisture. Published recipes for fresh ribbons suggest only a few days at room temperature. Well-dried chunks may keep longer, but that depends on how dry they are and your climate. Refrigerate for longer storage, and freeze if you want to keep them for weeks. Discard anything that looks moldy or smells off. The leftover syrup should be refrigerated and used within a short time.
What enhances the flavor of rhubarb?
Sugar is the obvious partner, but ginger, orange, strawberry, vanilla and a little salt are common pairings. A small amount of citrus zest also brightens the flavor. If you like candying citrus, see our recipe ideas for candied lemon peel.
Troubleshooting
- Too tart. Soak longer in the syrup, or peel off more of the skin.
- Too hard. The pieces dried too long. Chop and use them in baking or stir them into a hot drink.
- Sticky or damp. Dry a little longer, then cool completely before storing.
- Uneven drying. Cut chunks to the same size and remove finished pieces as you go.