Rhubarb Candied Fruit
Description
The recipe won't take much time. The candied fruit noticeably shrink during drying, so choose firm, dense, large-sized stalks. Cut them into pieces 3-4 cm in length. The finished candied fruit should be pliable and free of moisture. Follow the recipe and you'll be pleased with the result. Serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the rhubarb stalks and pat them dry with a towel. Cut into 3-4 cm pieces.
- 3
Step 3
Transfer the rhubarb to a heavy-bottomed saucepan, sprinkle with sugar.
- 4
Step 4
Mix, let stand from 4 hours to a day.
- 5
Step 5
During the standing time, the sugar should dissolve and rhubarb juice should be released. It should cover the stalks. Place the pot over high heat. As soon as the contents of the pot come to a boil, immediately remove from heat.
- 6
Step 6
The pieces of rhubarb will slightly change color, but they should not lose their shape.
- 7
Step 7
Drain the rhubarb in a colander. Let the syrup drain well.
- 8
Step 8
Put the syrup on the heat and simmer for 20 minutes.
- 9
Step 9
Place the rhubarb into the hot syrup. Cover with a lid and let it soak overnight.
- 10
Step 10
After the time has elapsed, drain the rhubarb into a colander and leave it to let the syrup drain off. You won't need the syrup anymore.
- 11
Step 11
Cut parchment paper strips to fit the size of your dehydrator. Place the rhubarb on it. Cover with a lid and dry for 4-6 hours.
- 12
Step 12
After 4 hours, check the candied fruit; they should have noticeably decreased in size. It might take a few more hours.
- 13
Step 13
The finished candied fruits are pliable and bend easily. Roll them in powdered sugar in batches.
- 14
Step 14
Transfer the finished candied fruits to a small bowl or tin can for storage.
- 15
Step 15
Done.