Candied rhubarb: recipes with photos in the oven, in an electric dryer

Content

1 Secrets of making candied rhubarb
2 The easiest recipe for candied rhubarb
3 Candied rhubarb with orange flavor
4 Candied rhubarb in the oven
5 How to cook candied rhubarb in an electric dryer
6 Drying candied fruits at room temperature
7 How to store candied rhubarb
8 Conclusion

Candied rhubarb is a healthy and tasty dessert that is sure to please not only children, but also adults. This is a completely natural product that does not contain dyes or preservatives. It’s very easy to prepare it yourself; you only need a minimum set of ingredients.

Secrets of making candied rhubarb

The recipe for all candied fruits basically consists of boiling the product, soaking it in sugar and drying it. It is advisable to choose rhubarb stems that are well-ripened and juicy. They may be green or reddish. This will affect the color of the finished candied fruits.

The stems are cleared of leaves and rough upper part of the fibers, if any. After cleaning, they are cut crosswise into pieces approximately 1.5-2 cm in length.

Blanch the prepared slices in boiling water for no more than 1 minute. If you overcook, they may boil, the pieces will become soft and the delicacy will not turn out.

Drying can be done in one of three ways:

In the oven - takes about 4-5 hours.
At room temperature, the delicacy will be ready in 3-4 days.
In a special dryer it will take from 15 to 20 hours.

Advice! The remaining sugar syrup in which the pieces of future marmalade were soaked should not be thrown away. It can be used instead of sugar when preparing compotes or for soaking confectionery products.

The easiest recipe for candied rhubarb

You can prepare candied rhubarb using the same simple recipe that is used to prepare this type of oriental sweets from various fruits, vegetables and berries.

Required Products:

rhubarb stems - 1 kg after peeling;
sugar – 1.2 kg;
water – 300 ml;
powdered sugar – 2 tbsp. l.

Preparation:

The stems are washed, peeled, and cut into pieces.
Blanch the resulting slices - place them in a pan of boiling water, let the entire contents boil for 1 minute. The pieces will lighten significantly during this time. After removing from the heat, they are immediately removed from the water with a slotted spoon.
Water after blanching can be used to prepare syrup: add sugar, bring to a boil, stirring occasionally.
Dip the boiled rhubarb into the boiling syrup and let it simmer for 5 minutes over low heat. Turn off the heat and leave to soak in syrup for 10-12 hours. This operation is performed three times.
The cooled, reduced pieces are carefully removed from the syrup, allowed to drain, and laid out on a baking sheet covered with parchment paper. Place in the oven to dry at 50⁰For 4-5 hours (you need to keep an eye on it so that the pieces don’t burn or dry out).

Comment! To prevent the finished candied fruits from sticking together, they need to be sprinkled with powdered sugar or granulated sugar and placed in a container for further storage or consumption.

Candied rhubarb with orange flavor

Adding orange zest makes the taste of candied fruits and syrup left after preparing desserts more rich and pronounced.

Ingredients:

peeled rhubarb – 1 kg;
granulated sugar – 1.2 kg;
zest of one orange;
powdered sugar – 2 tbsp. l.;
water – 1 tbsp.

Preparation steps:

Place the washed, peeled and cut rhubarb into 1.5 cm pieces into boiling water for 1 minute, no more. Remove with a slotted spoon.
Boil syrup from water, sugar and orange zest.
Place the rhubarb pieces in boiling syrup, boil for 3-5 minutes, turn off the heat. Leave to infuse for up to 10 hours.
Boil the rhubarb pieces again for 10 minutes. Leave to soak in syrup for several hours.
Repeat the boiling and cooling procedure 3-4 times.
Remove the slices using a sieve and let the syrup drain.
Dry the resulting marmalades.

The last point of the recipe can be done in one of the following ways:

in the oven;
in an electric dryer;
at room temperature.

Candied rhubarb in the oven

Drying candied fruits in the oven allows you to prepare the delicacy faster than drying the pieces at room temperature. But at the same time, you need to pay more attention to the process itself, and also make sure that the slices do not dry out or burn. The temperature should be set to the minimum (40-50⁰WITH). Some housewives bring it to 100⁰C, but the door is left ajar.

How to cook candied rhubarb in an electric dryer

An electric dryer is a special device for drying vegetables and fruits, an excellent way to obtain candied fruits. It has its advantages:

turns off independently according to the time set by the timer;
the products are protected from dust and insects who want to taste the delicacy.

How to use an electric dryer:

Rhubarb slices soaked in syrup are placed on drying racks.
Close the device with a lid.
Set the temperature to +43⁰C and drying time 15 hours.

After the specified time, the dryer will turn off. You can take out the finished dessert.

Drying candied fruits at room temperature

For drying, the candied fruits boiled in the manner described above are laid out on a prepared, clean surface and left at room temperature for two days. Then sprinkle with granulated sugar and leave to dry again for two days.

You can cover with gauze or a napkin to prevent the pieces from collecting dust. Ready-made rhubarb sweets do not contain excess moisture, they are elastic, bend well, but do not break.

How to store candied rhubarb

To store candied rhubarb, prepare sterilized glass jars and lids. Place the already made homemade sweets there and seal it tightly. Keep at room temperature.

Conclusion

Candied rhubarb, prepared in a simple, albeit time-consuming way, retains most of its beneficial properties. This is an excellent substitute for sweets and other sweets for children, despite the slight sourness in taste, and is also a source of vitamins at any time of the year.