Candied Rhubarb Sweet Tart (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 ml lemon juice

02 - 240 ml water

03 - 400 g granulated sugar

04 - 800 g rhubarb, chopped into 5 cm chunks

# Instructions:

01 - Let everything chill until it's room temp. Pop both the sweet rhubarb and syrup into a tight-lidded container. Tuck in the fridge for up to a week, or freeze if you want it to last longer.

02 - Turn the burner to medium-low once it boils. Keep cooking for another 20–25 minutes without a lid, giving it a gentle stir here and there. It's ready when the rhubarb goes soft and see-through, and the syrup thickens just a bit.

03 - Bring the pan to a boil on medium-high. Stir every so often so nothing gets stuck to the bottom.

04 - Toss the lemon juice, rhubarb, sugar, and water in a medium pot. Stir them together carefully so everything gets coated.

# Notes:

01 - Add a cinnamon stick or a bit of vanilla when simmering if you want a deeper taste, but pull them out before you cool it down.

02 - Like it less sweet? Drop the sugar to 300 g.

03 - Pop in cardamom or ginger to shake up the flavor.

04 - If you want chunkier pieces, don't simmer as long.

05 - The riper your rhubarb, the quicker it might cook—just keep an eye on it.

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