Candied rhubarb is a deceptively simple Spring treat to make. The peels of rhubarb are soaked in simple syrup, dried out in the oven, then set into swirl shapes. They look beautiful on baked treats like cupcakes or as a pop of color and sweet flavor on a healthy salad!
What is Rhubarb
Rhubarb is a plant that grows in cooler regions of the world and is in season in Spring. It sort of resembles chard, with thick, bright pink and red stalks and large green leaves. The stalks are edible, but they have a really sour taste on their own. That's why rhubarb is usually soaked in sugar or syrup or mixed with other sweet fruits like strawberries. Rhubarb leaves are actually toxic, so only eat the stalks!
Recipe Tips
- Get all your spoons and utensils ready before you start making your candied rhubarb. That way you can be sure you have enough.
- Only the peels of rhubarb are used. You can save the rest of the rhubarb stalks for strawberry rhubarb jam or rhubarb pie.
- If your rhubarb strips don't stay curled around the spoon, they need to bake longer. Put them back in the oven and check after a few minutes.
- The residue from the candied rhubarb might stick to your spoons. If that happens, just soak them in soapy hot water and then scrub them clean.
How to Make Candied Rhubarb
Make the syrup: In a small sauce pan on medium heat, combine the granulated sugar and water. Heat without boiling until the sugar is dissolved. Set aside off the heat to cool.
Peel the rhubarb: Wash the rhubarb stalks and peel off the skin with a vegetable peeler. Cut the peels into about 3-inch strips.
Soak the rhubarb: Soak the rhubarb peels in the cooled simple syrup for at least 10 minutes.
Prepare the oven and baking sheet: Preheat the oven to 220°F. Line a baking sheet with parchment paper. Lay out the soaked rhubarb strips so they are flat and not overlapping.
Dry the rhubarb in the oven: Bake until the strips are dry and a little crisp. Start checking your strips after 15 minutes. Some strips will be done before others, depending on their size.
Wrap the rhubarb around spoon handles: Immediately wrap the baked rhubarb strips around large kitchen spoon handles to create the swirls. Let them dry completely for at least one hour before unwinding them from the spoon handles.
Spring Salad with Candied Rhubarb Swirls
Ingredients
Candied Rhubarb
- 1 cup granulated sugar
- 1 cup water
- 2 large rhubarb stalks
Spring Salad
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- pinch salt and ground black pepper
- 8 cups mixed greens (arugula, spinach, lettuce, etc.)
- ¼ cup roasted sunflower seeds
- ½ cup feta cheese, crumbled into small pieces
Instructions
- Lay out at least 5 large mixing spoons or anything that has a similar shape and size.
- In a small sauce pan on medium heat, combine the granulated sugar and water. Heat without boiling until the sugar is dissolved. Set aside off the heat to cool.
- Wash the rhubarb stalks and peel off the skin with a vegetable peeler. Cut the peels into about 3-inch strips.
- Soak the rhubarb peels in the cooled simple syrup for at least 10 minutes.
- Preheat the oven to 220°F. Line a baking sheet with parchment paper. Lay out the soaked rhubarb strips so they are flat and not overlapping.
- Bake until the strips are dry and a little crisp. Start checking your strips after 15 minutes. Some strips will be done before others, depending on their size.
- Immediately wrap the baked rhubarb strips around the spoon handles to create the swirls. Let them dry completely for at least one hour before unwinding them from the spoon handles.
- To assemble the salad, whisk together the olive oil, apple cider vinegar, salt and pepper in a small bowl. Place about 2 cups of mixed greens in each bowl. Top with the salad dressing, sunflower seeds, feta cheese and candied rhubarb swirls. Enjoy!!
Notes
- If your rhubarb strips don't stay curled around the spoon, they need to bake longer. Put them back in the oven and check after a few minutes.
Jim E.
The curled rhubarb looks very yummy and colorful. As a child I just took a stalk of rhubarb, cut off the end, dipped it into a bowl if sugar, chewed awhile then re-dipped.
strawberryandcream
Yum that sounds pretty good actually!! Like the OG candy!
The Parmigiana Whisperer
Looks incredible!!
strawberryandcream
Thank you!! 🥰
Alison
Sounds and looks delicious
Humbly Homemade
Thank you so much! The rhubarb swirls were fun to make 🙂
Azilde
🤤 what a great idea! I'll have to try that. And I just found your rhubarb jam I also want to make!
Humbly Homemade
The swirls took some time to make, but they're so pretty! Ooh yay let me know if you make the jam! 😄💖