A Variety of Rhubarb-Candy Treats
Traditional Rhubarb-Candy, rhubarb snacks and other sweets made from rhubarb-and-custard are delicious.
Rhubarb custard candies are a very popular candy in Britain.
Most UK Sweetshops carry this popular brand in the form of the great taste of rhubarb-and-custard combined to form a sour yet sweet hard candy. It is usually noted as a favorite and best-seller among the varieties of all candies being sold.
The candy shops produce a number of these delectable sweets
by different names and shapes. You can choose from quite a
variety, such as rhubarb lollies, or rhubarb pips.
It reminds me of fruit roll-ups that most kids like to eat. In fact, I guess it is exactly that.
The rhubarb is made into a puree and dried in an oven, outdoors, or in a home dehydrator.
You can use strawberries when you make puree. The strawberries can be fresh or frozen. Alot of sugar is added to frozen strawberries, so no extra needs to be added. If you do decide you would like to use strawberries, cut the rhubarb amount in half, and only use the same quantity of strawberries.
Be sure to follow the manufacturer's instructions
with your home dehydrator.
4 cups chopped rhubarb
Bring mixture to a simmer until the rhubarb has begun to soften.
Let cool, and pour into a blender to make a puree.
Add 2 teaspoons of honey to the mixture.
Line a cookie sheet with plastic wrap.
Spread the puree evenly to just a 1/4 inch in thickness. Make sure there is plastic showing all the way around the edge of your sheet.
The puree can be dried in a 150F degree oven, or in dehydrator. The puree can take at least 6 - 8 hours to dry, perhaps longer.
This depends on how humid it might be, or how much sugar is in the recipe.
When the puree feels pliable, but "dryish" and not sticky, simply peel it gently from the plastic. Cut into strips, and enjoy this rhubarb-candy.
Doesn't this rhubarb-candy look delicious? Looks exactly like a piece of rhubarb of course.
These lovely candies are also quite popular in British candy shops and are called Rhubarb Rock.
Combine the following in a saucepan:
1 cup golden corn syrup
Bring to a boil, and then add 3 1/2 cups of chopped rhubarb.
Let simmer on low for 12 minutes, and remove from heat. Let the mixture stand for 30 minutes.
With a slotted spoon, remove the rhubarb pieces and place on a screen or in a colander to let the juices drip off.
Spread the rhubarb on a cookie sheet and place in a 140F degree oven. Let dry for at least 6 - 8 hours.
This could be dried outside in the sunlight. Make sure it is covered with a cheesecloth.
TIP Honey and sugar helps retain the color.
Have you ever tried candied-rhubarb? This is very simple to do. All you need is sugar, rhubarb, and a cookie sheet.
Simply lay thin strips of rhubarb on a parchment paper lined cookie sheet. Sprinkle them well with as much sugar as you like, and place in the oven. Set it to 180F.
Be prepared for a drying time of at least 8 hours or more. It is also advisable to leave the oven door open to promote air circulation. Let the rhubarb dry really well, to avoid too much stickiness on the parchment paper. It could be a bit difficult to remove.
Take it out when the rhubarb is a brilliant red, crispy and kind
of clear looking. Let cool completely.
Did you know that different liqueur flavorings can be added as
well? Now that would make a delicious rhubarb-candy!
2 1/2 cups chopped rhubarb
Combine the rhubarb and sugar in a saucepan and simmer on low as the rhubarb softens and sugar dissolves.
Let simmer for 20 minutes, and remove from heat. Let cool.
Puree sauce in a blender until thickened. Add Grenadine.
Spread puree on cookie sheets lined with non-stick foil or parchment. Spread it quite thin, and let dry at 130F until pliable, and not sticky.
Cut into pieces or roll strips. Store in air-tight containers.
1 cup diced rhubarb
This is a very easy recipe!
Mix the rhubarb and water in a saucepan over low heat. Let it boil down for a minutes, and add the strawberries and sugar.
Once the sugar is well dissolved, remove from heat and let cool.
Puree the mixture until smooth, and it is ready to spread in your
dehydrator. It could also be dried in an oven as well on cookie sheets at 130F. This will take as long as it takes until it is pliable and not sticky.
Storage of your Rhubarb-Candy Snacks
Any rhubarb-candy or fruit roll-ups should be kept in a cool and/or dark place in a zip-lock bag.
Bags can be refrigerated in a zipped bag for up to3 weeks, and they will keep frozen for at least 1 year.
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