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!