With their jewel-like shine and irresistible sweet-tart flavour, Candied Rhubarb Ribbons turn farm stand rhubarb into something truly special. With the help of just sugar and water, this recipe transforms fresh rhubarb into delicate, glossy rhubarb ribbons with the perfect balance of sweet and tangy. Don’t be deceived by their elegant and impressive appearance – this pretty candied rhubarb is surprisingly easy to make at home. Use Candied Rhubarb Ribbons to garnish cocktails, decorate cakes or add a beautiful finishing touch to salads and cheese boards. Whether you’re entertaining guests or simply celebrating the flavours of spring and early summer, this easy recipe is a delicious way to showcase this vegetable (yes, it’s a vegetable!), during peak rhubarb season.
Raw rhubarb is famously too tart for most people to enjoy on its own, but it transforms into an elegant, sweet-tart treat in just a few simple steps. As the rhubarb gently candies, its beautiful pink colour becomes even more vibrant, making these candied rhubarb ribbons as stunning as they are delicious. A quick soak in simple syrup and a gentle bake transforms the once-tart stalks into delicate candied rhubarb ribbons with a beautiful glossy pink colour and delicious sour candy flavour. All you need is a vegetable peeler or sharp pairing knife to slice the rhubarb into long, thin ribbons. Don’t be tempted to cut them too thick – thin, even strips absorb the syrup more evenly and dry to a light, crisp texture in the oven. Before you know it, those humble rhubarb stalks will be transformed into delicate, jewel-like ribbons that taste as delightlful as they look.
What goes in Candied Rhubarb Ribbons
One of the best things about this rhubarb recipe is how little you need to make it. With just three simple ingredients, this easy candied rhubarb recipe proves that creating something fun, whimsical and elegant doesn’t have to be complicated. Whether you’re hosting at the cottage, relaxing at the lakehouse, or enjoying a summer getaway, these delicate ribbons add a beautiful seasonal touch with very little effort.
- Rhubarb: This brightly coloured stalk is in season from April until July and can range in colour from bright red, to pink to green. Look for stalks with deep colour for Candied Rhubarb Ribbons that are pink or red. Pick up fresh rhubarb at good grocery stores, farmers’ markets and farm stands.
- Sugar: Regular granulated sugar transforms sour rhubarb into this beautifully balanced sweet-tart treat.
- Water: Combined with the sugar, water creates the simple syrup that gently sweetens and tenderizes the rhubarb.
How to Make Candied Rhubarb Ribbons
If you’ve ever wondered how to make candied rhubarb ribbons, you’re in the right place. This simple technique transforms fresh rhubarb into beautiful, glossy Ronco’s that add an elegant finishing touch to cakes, tarts, pavlovas, and other spring and summer desserts. Follow these four easy steps, and you’ll have a stunning edible garnish that’s as delicious as it is beautiful.
Step 1: Peel the rhubarb into thin strips
Step 2: Soak the rhubarb strips in simple syrup
Step 3: Dry the candied rhubarb strips in the oven
Step 4: Shape the candied rhubarb into spirals by wrapping around the handles of wooden spoons
SERVING SUGGESTIONS
SERVING SUGGESTIONSOne of my favourite things about these candied rhubarb ribbons is how a simple seasonal ingredient can instantly make a dish feel a little more special. I love adding them to desserts when I want something that looks elegant without a lot of effort. Their gorgeous pink colour and sweet-tart flavour are perfect for decorating cakes, cupcakes, cheesecakes and pavlovas, but they’re just as lovely tucked into a summer cocktail or added to a bowl of ice cream, yogurt or fresh fruit. Whether you’re entertaining at the cottage, the lakehouse or on your patio at home, these delicate homemade rhubarb ribbons are an easy way to bring a little charm and beauty to the table.
Candied Rhubarb Ribbons
Ingredients
- 1 medium stalk of rhubarb
- 1 cup granulated sugar
- 1 cup water
Instructions
- Preheat the oven to 225F. Line a large baking sheet with parchment paper and set aside.
- Wash and dry the rhubarb stalk, and trim the ends. Use a vegetable peeler to peel thin strips of rhubarb, about 6” long, from the rhubarb stalk. A pairing knife can also be used.
- In a medium size saucepan, make a simple syrup by bring sugar and water to a gentle simmer, stirring until the sugar has dissolved. Remove the simple syrup from the heat and add the rhubarb strips, making sure they are completely submerged in the syrup. Allow the mixture to cool for 15 minutes.
- Use tongs to remove the rhubarb strips from the syrup and lay each piece flat on the prepared baking sheet. Reserve the syrup for another use since you have now also made a light rhubarb simple syrup!
- Transfer the baking sheet to the oven and bake until the rhubarb strips shrink and start to look dry. Start checking the strips after 45 minutes, but thicker strips may take up to an hour.
- While the rhubarb bakes, lay a sheet of parchment paper on a work surface and gather 4-5 wooden spoons or spatulas with handles of a similar width. Set aside in preparation for when the rhubarb comes out of the oven.
- Working quickly, wrap each strip of rhubarb in a spiral pattern around the handle of a wooden spoon. The rhubarb will be flexible from the heat, but will cool rapidly into stiff curls on the wooden spoon. Place the spoons with the rhubarb on the prepared parchment paper and allow to cool undisturbed for at least 15 minutes.
- Once fully cooled, slide the rhubarb spirals off of the wooden spoons and use as desired.
Notes
- This recipe makes plenty of candied rhubarb for a round of dinner party drinks, a salad or to decorate a cake. If you need more candied rhubarb, I’d recommend repeating the recipe in batches since the rhubarb will stiffen quickly once it comes out of the oven, and may become hard and unbendable before you’ve had a chance to wind every piece into a spiral. You can reuse the same simple syrup for a second batch. Simple reheat it, and submerge more rhubarb ribbons.
- To store these candied rhubarb ribbons, place in a paper towel-lined airtight container and keep at room temperature for up to 2 days. The paper towel will help to absorb any moisture, keeping the rhubarb ribbons crisp for a couple of days. (Note that if you live in an area of high humidity, the candied rhubarb may soften more quickly.)
