Candied Rhubarb Spirals

  • 1 or 2 rhubarb stalks, cleaned and dry
  • 1 cup sugar
  • 1 cup water
  1. Make the simple syrup by combining the water & sugar in a small pot and heating. Wait until it is all disolved and let the syrup cool to room temperature.
  2. Using a vegetable peeler (or a small knife!), slice long, thin strips of rhubarb from the outer stalk. Soak the ribbons in the cold simple syrup for about 5 minutes.
  3. Preheat the oven to 90°C, and line a baking sheet with parchment. Lay each ribbon on the baking sheet. Bake for 1 to 1 1/2 hours, until the ribbons are dry. They will still be sticky and flexible when you remove them from the oven!
  4. Use 1 or 2 ribbons at a time. (Keep the remaining rhubarb in the oven so they can stay soft.) Wrap each ribbon loosely around a wooden spoon handle (or similar), and let dry for around 10 minutes before gently sliding the curled ribbons off.
  5. Voila!

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