Pin it
Turn spring's vibrant rhubarb into glossy, sweet-tart gems by simmering it with just a few pantry staples. You'll get colorful, candy-like bites you can toss on desserts or snack on straight from the jar. The process is simple, and the payoff is major—it's like capturing summer sunshine after months of gray.
What I love most? This method totally tames rhubarb's tang, making it seriously addictive. The kitchen always smells like late June when it's bubbling, and honestly, it's almost impossible not to swipe a few sticky pieces before they're set.
Vibrant Ingredients
- Lemon juice: Gives everything a refreshing lift and tempers the sugary edge Squeeze fresh lemons to get the brightest flavor
- Water: Pulls out the juices from the rhubarb and blends with the sugar Go with filtered water if you can
- Granulated sugar: Sweetens and kicks off the candy effect Fresh sugar keeps things tasting crisp
- Rhubarb chopped into two inch chunks: Sets the stage with its classic tang and pretty hue Look for firm, boldly colored stalks for the best results
Simple Steps to Follow
- Store or Serve:
- Once the mixture's cooled all the way, scoop the rhubarb into a jar with a good seal or dig in right away It will keep in the fridge for a week or stashed in the freezer for months
- Cool It Down:
- Remove the pan from heat and leave the candied rhubarb to cool right in the pot It'll get thicker as it sits
- Let It Simmer:
- Turn the burner down after it's boiling Let the combo bubble on low for twenty to twenty-five minutes Give it a stir now and again so nothing sticks When it's glossy and soft, you're set
- Fire Up the Pan:
- Put your saucepan on medium high get it bubbling Mix every few minutes so nothing clings to the bottom
- Combine Everything:
- Toss rhubarb, sugar, water, and lemon juice into a saucepan Give it a gentle stir so the rhubarb gets coated without falling apart
- Prep Your Rhubarb:
- Wash the stalks and slice them into even two inch pieces Keeping them all the same size means they cook up picture perfect
Pin it
The best part for me? Sneaking a warm chunk right from the pan as it cools. Sometimes I switch things up with a splash of vanilla or a cinnamon stick for cozy vibes on chilly days. My grandma always upped the lemon for extra tang, and I've borrowed that trick more than once too
Smart Storage
Keeps well up to a week in the fridge if sealed tight. For longer, portion and freeze for up to three months—awesome to pop onto desserts anytime. To thaw, stick it in the fridge overnight instead of zapping it, so it's still nice and tender
Swap Ideas
Use orange juice instead of lemon if you want a sweeter kick. For an herbal or spiced twist, drop in some chopped ginger or a smashed cardamom pod—just remember to fish out big spices before chilling
Pin it
Fun Ways to Enjoy
Spoon the candied rhubarb over yogurt, vanilla ice cream, pound cake, or panna cotta. It's great as a fruit tart filling or jazzing up your morning oats. For brunch, swirl it with Greek yogurt and throw on some granola
Frequently Asked Questions
- → How will I know when it’s done?
The rhubarb’s ready when it’s see-through and pokes easily with a fork. Once off the heat, the syrup thickens as it cools.
- → Is it possible to tweak the sweetness?
For less sugar, try using just 1½ cups. Spice things up with your favorite seasonings if you’d like.
- → What’s the best way to store it?
Let candied rhubarb cool down, then put it in a container with a lid. It’s good in the fridge all week, or freeze it to keep even longer.
- → Any flavor boosters you recommend?
Add in a cinnamon stick, a bit of vanilla, or spices like cardamom or ginger while it simmers. Be sure to pull out any whole spices before you chill it.
- → What does candied rhubarb go with?
You can eat it by itself or pile it on top of oatmeal, pies, yogurt, or crumbles for a pop of tangy color.