This candied rhubarb tops the list for my favorite rhubarb dessert, make it and you’ll see why! Sweeten notoriously tart rhubarb in the most beautiful and delicious way to garnish any dessert or drink this season. Rhubarb candy ribbons look like it comes from a fairy tale, and taste just as magical!
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Rhubarb is a beautiful stalk vegetable that looks like very large celery, except it is bright and deep magenta pink. To me, it looks like it comes from a fairyland, like celery but whimsical and better!
Known for its very tart flavor, people are often in search of how to make this veggie of whimsy and beauty taste delicious. To capture its flavor in a way that is summery and, well, tolerable, what to do with all of this rhubarb?
Related: 13 Ways to Use Rhubarb
A rhubarb dessert maybe? Rhubarb is popularly paired with strawberries to detract from the tartness. Rhubarb candy is here to let rhubarb shine in the spotlight in the most delicious way.
Candied rhubarb balances out tart and sweet flavors for fairy-dream desserts! If you run across a stack of rhubarb at a Farmer’s Market or grow your own definitely set some aside to make this delicious garnish.
Rhubarb Candy for Summertime Whimsy
Candied rhubarb is simple to make, but looks like it takes work and magic, and tons of skill. It is perfect for an edible garnish in a rhubarb gin cocktail, on top of cupcakes, or eaten on its own!
The best part is whenever you eat it, it will feel like you’re in another realm! This beautiful garnish is actually a crisp, sweet, spiraled vegetable that tastes like it was fairy-made.
Ingredients
Rhubarb: I used one stalk to make 8 ribbons, but it’s easy to increase the quantity if you want to make more.
Simple syrup: Store-bought or homemade simple syrup both work for candied rhubarb. The leftover simple syrup will be lightly flavored with rhubarb so save it for another use!
How to Make Candied Rhubarb
Get ready to bring this rhubarb recipe as a whimsical treat into your life and your summertime desserts!
First, preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper. The parchment is important so the candied rhubarb will peel off easily once dehydrated.
Easy Peasy Simple Syrup
To make the simple syrup, add equal parts of sugar and water to a saucepan, and bring to a boil. Lower the heat and let it simmer until it is a syrup-like consistency. That’s it!
Rhubarb Candy Ribbons
To prepare the rhubarb, wash it and trim off the ends. It is not necessary to peel off the outside of the rhubarb, the entire stalk is edible. Plus, the outside is what will make the whimsical pink tendrils!
Make long thin strips of the whole rhubarb stalk with a vegetable peeler.
Add all of the rhubarb strips to a bowl and cover it with the simple syrup. Let it soak for about 10 minutes. The amount of simple syrup you use doesn’t matter as long as the strips of rhubarb are fully submerged in the syrup.
Then, place the strips flat for drying rhubarb on the parchment-lined baking sheet.
Put the baking sheet into the preheated oven for an hour, or until the rhubarb feels dry to the touch. When the rhubarb is ready, it will feel dry but not too crisp. Otherwise, they will snap when you shape them.
Carefully remove the strips from the parchment. Work quickly to twirl them around chopsticks or the handle of a wooden spoon.
The rhubarb is only malleable when it’s warm. If the rhubarb feels limp and loses its shape put it back into the oven for a few more minutes.
The candied rhubarb will set quickly into ribbons, then they will easily slide from the chopsticks. Use immediately as a garnish!
Note: If you accidentally over-dehydrate the rhubarb and it snaps, don’t fret! You can eat it in the same way as you would fruit leather, it’s delicious!
How to Use and Store Candied Rhubarb
Candied rhubarb ribbons are a beautiful and whimsical-looking garnish that can be used for cocktails or as decoration on desserts. Try it on cupcakes, or on rhubarb crisp with ice cream!
Store in an airtight container, lined with a paper towel. Keep it at room temperature for 3-4 days.
More Rhubarb Recipes
Candied Rhubarb
Ingredients
Simple Syrup
- 1 cup sugar
- 1 cup water
Candied Rhubarb
- 1 stalk rhubarb
- 1 cup simple syrup approximately
Instructions
Make the Simple Syrup
- To make simple syrup add equal parts sugar and water to a saucepan and bring to a boil. Reduce the heat, and simmer until it has a syrup-like consistency.
Make the Candied Rhubarb
- Preheat the oven to 225ºF (107℃) and prepare a baking sheet with a piece of parchment paper.
- Wash the rhubarb and cut off the ends. Use a vegetable peeler to peel long strips of rhubarb.
- Add the rhubarb strips to a bowl and submerge them in simple syrup for about ten minutes.
- Remove the rhubarb strips from the simple syrup and transfer them to the parchment paper.
- Put the baking sheet into the preheated oven for about an hour or until the rhubarb feels dry to the touch.
- Carefully remove the strips from the parchment and twirl them around chopsticks or the handle of a wooden spoon.
- The candied rhubarb will quickly set into ribbons which can then be slidden from the chopsticks and used immediately as a garnish.
Notes
- You can use store-bought simple syrup or make your own.
- Increase the quantity of rhubarb you use in the recipe to make more ribbons.
- The amount of simple syrup you use doesn’t matter it’s just important the strips of rhubarb are fully submerged in the syrup before they’re dried out.
- The leftover simple syrup will be lightly flavored with rhubarb so save it for another use!
I decided to use up all of my frozen rhubarb stalks. I was not able to use a vegetable peeler as they were too soft. I made compote instead.;)
I decided to use up all of my frozen rhubarb stocks. I was not able to use a vegetable peeler as they were too soft. I made compote instead.;)
I might try freeze drying the ribbons for further preservation
This is an incredible and easy recipe, made it tonight, thank you!
Hi Colleen,
I have a bumper crop of rhubarb this year and can hardly wait to try this recipe. I do have a question: Could I use my dehydrator ? The top temperature is about 160’F.
Thank you,
Jane
I haven’t tried, but it should still work.
My question is there a method that will me to make these two delicious treats now during summer and properly preserve to give as gifts throughout the winter months? I have tried and successfully made rhubarb syrup and rhubarb candy ribbons…both tasted wonderful and looked lovely…thank you for sharing these recipes. 🙂💗
Hi Deborah. The only way I can think of is to freeze your rhubarb whole, thaw, and make the ribbons in the winter. I haven’t tested this though!
I might try freeze drying the ribbons for further preservation