Name: Candied Rhubarb
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 375 ml (1 1/2 cups)
Ingredients: 750 ml (3 cups) fresh or frozen rhubarb cut diagonally into 1/2 cm (1/4 inch); 250 ml (1 cup) sugar; 15 ml (1 tbsp) lemon juice; 1 lemon, sliced

Ingredients

750 ml (3 cups) fresh or frozen rhubarb cut diagonally into 1/2 cm (1/4 inch)
250 ml (1 cup) sugar
15 ml (1 tbsp) lemon juice
1 lemon, sliced

Preparation

With the rack in the middle position, preheat the oven to 170 °C (325 °F).
Spread the rhubarb slices in a 33 x 23 cm (13 x 9-inch) baking dish and sprinkle with the sugar. Drizzle with the lemon juice, and top with the lemon slices. Bake for 35 to 40 minutes or until the rhubarb is tender. Remove the lemon slices.
Transfer to a jar or airtight container. Cover and let cool. Refrigerate until completely chilled.

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.

Candied Rhubarb

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note