How to Make Candied Rhubarb Ribbons
A sophisticated but simple sweet and tart spring treat.
Servings: 12 ribbons or so
Ingredients
- 1 or 2 rhubarb stalks, cleaned and dry, ends removed
- 1 cup sugar
- 1 cup water
Instructions
- Make the simple syrup, combining the sugar and water in a small pot and heating until dissolved. Let the syrup cool to room temperature.
- Using a paring knife (or go ahead, try a vegetable peeler), slice long, thin strips of rhubarb from the outer stalk. Soak the ribbons in the cooled simple syrup for about 5 minutes.
- Preheat the oven to 200°F, and line or lightly grease a baking sheet. Lay each ribbon on the baking sheet. Bake for 1 to 1 1/2 hours, until the ribbons have dried out. Note: They will still be sticky and flexible from the heat.
- Working one or two ribbons at a time so the remaining ribbons can stay soft in the oven, wrap each ribbon loosely around skewers or the handles of cooking utensils, and let dry for around 10 minutes before gently sliding the curled ribbons off.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
