Candied Rhubarb

Candied Rhubarb

  • Preparation 10 min
  • Cooking 35 min
  • Cooling 2 h
  • Makes 375 ml (1 1/2 cups)
  • Freezes Yes
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free
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Ingredients

Preparation

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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