Description
Candied Rhubarb Ribbons are a sweet and tangy treat made from fresh rhubarb, perfect for desserts or as a topping.
Ingredients
Scale
- 2 cups rhubarb, thinly sliced into ribbons
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar has completely dissolved.
- Add the rhubarb ribbons to the saucepan and bring the mixture to a gentle simmer.
- Cook the rhubarb for about 5-7 minutes, or until it becomes tender but still holds its shape.
- Remove the saucepan from heat and stir in the vanilla extract and salt.
- Let the rhubarb cool in the syrup for at least 30 minutes.
- Once cooled, carefully remove the rhubarb ribbons from the syrup and place them on a wire rack to dry for about 1 hour.
- Store the candied rhubarb in an airtight container at room temperature for up to one week.
Notes
- For a citrus twist, add the zest of one lemon or orange to the syrup while cooking the rhubarb.
- Serve the candied rhubarb over vanilla ice cream or yogurt for a delightful dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 36g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg