Candied rhubarb - simple homemade recipes

How long will it take to cook?

Of course, this depends not only on the number of prepared products from which you decide to make preparations for the winter. It depends on the method of preparing candied fruits.

Cooking methods

There are three cooking methods. For example, an oven (when heated to 100 degrees, and then 35-40) will cope with this task in about five hours. If it is a dryer, then you need to set the appropriate mode there. If you dry candied rhubarb in the room, you will have to wait three or four days.

Yes, you'll have to work hard here. And don’t waste your time. But in the end you will get such a delicacy - tasty, healthy and very original. And the dessert is excellent, and the snack is harmless to the waistline. And for those who like to fast, this is an ideal option.

Ingredients

• 2 kg rhubarb
• 600 ml water
• 2400 g sugar
• 3-4 tbsp. powdered sugar

Cooking candied rhubarb in the oven

Before we move on to processing the rhubarb, pay attention to its quantity - we are talking about the one that has already been blanched. After all, otherwise you will have to take 400 grams more fresh, because it cannot be done without cleaning. So, let's prepare products that will help us transform these pretty green stems into an attractive yummy treat. Namely, we will send sugar and water to the table, in addition to rhubarb.

Peeling rhubarb is not that difficult, but you need to know the nuances. It is advisable not to cut off a thick layer when cleaning. Cut once, and you will see how long it takes to remove the excess. After cleaning, you need to cut the stems. Let these be slices about two centimeters in size.

Let's send water to gas in a deep vessel. It should boil. Then gradually add pieces of rhubarb into it. Bring water to a boil. Our task is to blanch the rhubarb for a minute. By the way, it almost instantly becomes lighter.

After turning off the gas, immediately remove the rhubarb. Otherwise, if it is overcooked, the candied fruits in the oven will be a little soft, or even won’t turn out at all. We grab the slices with a slotted spoon. Or you can do it over a colander (and let the broth remain - it will be great with sugar). The slices should be 2 kilograms. We need to make syrup. Why do we combine water and sugar? Having brought them to a boil, do not stop stirring the mass.

Add the rhubarb to the boiling syrup. Let it simmer, but no more than five minutes. But here he doesn’t have to rush anywhere - let him cool down and soak up the syrup for 12 hours. Then, turning on the oven, boil the mixture one more time. Boil for about five minutes and insist again. We do this three times. Don't worry about the pieces getting smaller. But they look appetizing, saturated with syrup.Now we need to remove the future candied rhubarb in a convenient way.

Then let the syrup drain until the pieces are slightly dry. You need to place them on the parchment that is lined with the baking sheet. Place it in the oven (35-40 degrees), without letting it burn. If at room temperature, then the algorithm is the same, just wait longer.

How do you know if candied fruits are ready or not? First, they shouldn't be wet, but they will be pliable and soft. Carefully sprinkle the pieces with powdered sugar.

Advice: Do not pour out the syrup after straining! By boiling it, you will get an excellent preparation for the winter for homemade compotes, for other drinks and even for soaking cakes.

How to store candied rhubarb

In order for the healthy delicacy to retain its magnificent appearance for a long time, it must be stored appropriately. Why prepare sterilized jars and lids. And store this homemade preparation for the winter at room temperature.

Recipe for candied rhubarb at room temperature

Yes, you can do that too. Why prepare the petioles of rhubarb leaves. Let's boil them using the method described above. Place on any clean surface and dry for two days at room temperature. Then roll in fine sugar and dry for another two days.