Candied Rhubarb

Name: Candied Rhubarb
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 375 ml (1 1/2 cups)
Ingredients: 750 ml (3 cups) fresh or frozen rhubarb cut diagonally into 1/2 cm (1/4 inch); 250 ml (1 cup) sugar; 15 ml (1 tbsp) lemon juice; 1 lemon, sliced

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Preparation 10 min
Cooking 35 min
Cooling 2 h
Makes 375 ml (1 1/2 cups)
Freezes Yes

Rhubarb’s fresh flavour shines in this simple preparation, where it’s gently stewed until tender and lightly caramelized. Spoon it over ice cream or enjoy it on its own like a compote — either way, it highlights rhubarb’s sweet side. Though often treated as a savoury vegetable, this healthy ingredient is just as at home in desserts and snacks.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 750 ml (3 cups) fresh or frozen rhubarb cut diagonally into 1/2 cm (1/4 inch)
- 250 ml (1 cup) sugar
- 15 ml (1 tbsp) lemon juice
- 1 lemon, sliced

Preparation

- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- Spread the rhubarb slices in a 33 x 23 cm (13 x 9-inch) baking dish and sprinkle with the sugar. Drizzle with the lemon juice, and top with the lemon slices. Bake for 35 to 40 minutes or until the rhubarb is tender. Remove the lemon slices.
- Transfer to a jar or airtight container. Cover and let cool. Refrigerate until completely chilled.

Note from Ricardo

You can keep the candied rhubarb for about three weeks in the refrigerator or it can be frozen. You can use it as a spread on toast, to garnish a cake or as a topping for vanilla ice cream.

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Candied Rhubarb

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Ingredients

Preparation

Note from Ricardo

Personal Note