Candied Rhubarb Ribbons
With the help of just sugar and water, this recipe transforms fresh rhubarb into delicate, glossy rhubarb ribbons that are perfect for garnishing cocktails, cakes and desserts.
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.)