How to make candied rhubarb at home

Candied rhubarb is a healthy and tasty dessert that will surely appeal not only to children, but also to adults. This is a XNUMX% natural product that does not contain dyes or preservatives. It is very easy to cook it with your own hands, and you need to have a minimum set of products.

Secrets of cooking candied rhubarb

The recipe for all candied fruits basically consists of boiling the product, soaking it with sugar and drying. It is advisable to choose rhubarb stems that are well-ripened and juicy. They may be green or reddish. This will affect the color of the finished candied fruits.

The stems are cleaned of leaves and the coarse upper part of the fibers, if any. After cleaning, they are cut across into pieces about 1,5-2 cm long.

Blanch prepared slices in boiling water for no more than 1 minute. If overexposed, they can boil, the pieces will become soft and the delicacy will not work.

Drying can be done in one of three ways:

1. In the oven – takes about 4-5 hours.
2. At room temperature, the delicacy will be ready in 3-4 days.
3. In a special dryer – it will take from 15 to 20 hours.

The easiest recipe for candied rhubarb

Candied rhubarb can be prepared according to the same simple recipe that produces this type of oriental sweets from various fruits, vegetables and berries.

Ingredients:

• rhubarb stalks – 1 kg after cleaning;
• sugar – 1,2 kg;
• water – 300 ml;
• icing sugar – 2 tbsp. l.

Preparation:

1. The stems are washed, peeled, cut into pieces.
2. The resulting slices are blanched – dipped in a pot of boiling water, let the entire contents boil for 1 minute. The pieces will lighten considerably during this time. Having removed from the fire, they are immediately taken out of the water with a slotted spoon.
3. The water after blanching can be used to make syrup: add sugar, bring to a boil, stirring occasionally.
4. Boiled rhubarb is dipped into boiling syrup and boiled over low heat for 5 minutes. Turn off the fire and leave to soak in syrup for 10-12 hours. This operation is carried out three times.
5. The cooled, reduced in size pieces are carefully removed from the syrup, the liquid is allowed to drain, and laid out on a baking sheet covered with parchment paper. Sent to the oven for drying at a temperature of 50⁰C for 4-5 hours (you need to look after the pieces so that they do not burn or dry out).

Candied rhubarb with orange flavor

The addition of orange zest makes the taste of candied fruit and syrup left over from desserts more intense and pronounced.

Ingredients:

• peeled rhubarb – 1 kg;
• granulated sugar – 1,2 kg;
• zest of one orange;
• powdered sugar – 2 tbsp. l .;
• water – 1 tbsp.

Cooking steps:

1. Washed, peeled and cut into pieces of 1,5 cm in size, lower the rhubarb into boiling water for 1 minute, no more. Take out with a slotted spoon.
2. Make syrup from water, sugar and orange zest.
3. Dip the pieces of rhubarb in boiling syrup, boil for 3-5 minutes, turn off the heat. Leave to infuse for up to 10 hours.
4. Boil the rhubarb pieces again for 10 minutes. Leave to soak in the syrup for a few hours.
5. Repeat the boiling and cooling procedure 3-4 times.
6. Remove the slices with a sieve, let the syrup drain.
7. Dry the resulting marmalade.

The last item in the recipe can be done in one of the following ways:

• in the oven;
• in an electric dryer;
• at room temperature.

Candied rhubarb in the oven

Drying candied fruits in the oven allows you to cook a treat faster than drying the pieces at room temperature. But at the same time, you need to pay more attention to the process itself, and also make sure that the slices do not dry out and burn. The temperature should be set to the minimum (40-50⁰FROM). Some housewives bring it to 100⁰C, but leave the door ajar.

How to cook candied rhubarb in an electric dryer

An electric dryer is a special device for drying vegetables and fruits, a great way to get candied fruits. It has its own advantages:

• turns off automatically at the time set by the timer;
• products are closed from dust and insects who want to taste the delicacy.

How to use the dryer:

1. Syrup-soaked rhubarb slices are placed on the dryer grates.
2. Close the device with a lid.
3. Set temperature +43⁰C and drying time 15 hours.

After the specified time, the dryer will turn off. You can get a ready-made dessert.

Drying candied fruits at room temperature

The candied fruits boiled as described above are laid out for drying on a prepared clean surface and left at room temperature for two days. Then sprinkled with sugar and again left to dry for two days.

You can cover with gauze or a napkin so that the pieces do not gather dust. Ready-made rhubarb sweets do not contain excess moisture, they are elastic, bend well, but do not break.

How to store candied rhubarb

Prepare sterilized glass jars and lids for storing candied rhubarb. Put there already made homemade sweets, seal tightly. Keep at room temperature.

Conclusion

Candied rhubarb, cooked in a simple, albeit lengthy, way, retains most of its beneficial properties. This is an excellent substitute for sweets and other sweets for children, despite the slightly sour taste, and also a source of vitamins at any time of the year.