Candied rhubarb: step by step recipes with and without sugar, storage

Rhubarb is a well-known plant in medicine and cooking. Having a rich composition of minerals and vitamins, the plant is involved in the treatment of many diseases, helps to restore energy and he alth to a person. In addition, he althy and tasty dishes are prepared from it, which even children do not refuse - these are salads, cereals, soups and jams. An unusual but very tasty dish - candied rhubarb stalks.

Useful properties of rhubarb

Low-calorie stems contain 21 kcal per 100 g of product and 0 mg of cholesterol, which is important for the functioning of the heart and blood vessels.

Among the beneficial medicinal properties of rhubarb stand out:

activation of the heart and brain;
better vision;
strengthening bones;
normalization of the digestive tract;
strengthening the immune system;
blood clotting control;
cancer prevention;
normalization of metabolism;
relief of menopausal conditions.

In some diseases, rhubarb is harmful. To prevent this from happening, the use is limited, and in some cases they refuse it.

Required Ingredients

For the preparation of candied rhubarb, young petioles of pink-green color are used. They are juicier and tastier. Mature plants have fewer vitamins.

Petioles are thoroughly washed. With a sharp knife, remove the fibrous layer on the surface and cut into pieces.

For candied fruits you will need sugar, water, powdered sugar and other products. Do not use copper and iron utensils for cooking. Due to the large amount of vitamin C, the dishes oxidize.

Options and methods for preparing candied fruits

Most often, candied rhubarb is prepared according to a simple recipe that is used for all types of oriental sweets from different berries, fruits and vegetables.

With sugar

Ingredients needed for this recipe:

prepared rhubarb - 1 kg;
sugar - 1.2 kg;
powdered sugar - 2 tbsp. spoons;
water - 0.3 l.

The stems, cut into slices, are immersed for 1 minute in boiling water. The brightened slices are taken out of the water with a slotted spoon. The remaining water is used to make syrup.

Rhubarb slices are dipped in boiled syrup. Boil for 5 minutes on low heat. The cooking vessel is set aside for 10-12 hours. The rhubarb is soaked in sweetness. Repeat the boiling procedure twice more.

The slices are carefully removed from the syrup, allowed to drain, then placed on a baking sheet lined with baking paper. Sent to dry. There are several ways to do this.

Sugar free

Delicious summer soups, excellent salads and cereals, casseroles and various preparations for the winter are prepared from rhubarb.

It can be frozen, dried and canned, but candied rhubarb, like other products, is not made without added sugar.

Drying Methods

There are several ways to dry candied fruits after cooking: in the oven, in an electric dryer or naturally, at room temperature.

In the oven

A baking sheet with candied fruits is sent to the oven for 5-6 hours. Operating temperature 50 °C. Sometimes housewives dry candied fruit at a higher temperature. In this case, leave the oven door ajar. Be sure to look after the oven so that the slices do not burn and do not dry out.

In the electric dryer

The device is good because the existing timer will turn off the dryer at the appointed time. Arrange the cooked rhubarb slices on a wire rack. Indicate the drying time - 15 hours, and the temperature - 43 ° C. Then they wait for the signal from the device about the end of the process.

At room temperature

You can dry candied fruits in a natural way, without resorting to thermal appliances. For the procedure, prepared candied fruits are placed on a clean surface and kept in a room for 2 days. To protect the slices from dust, they are covered with a layer of gauze.

Whatever drying method is chosen, the finished product is dry, elastic and soft. In conclusion, the slices are sprinkled with powder and sent for storage. And the remaining syrup is used for compotes, cocktails, pastries.

How long does it take to cook?

It is difficult to specify the exact time period, since the indicator consists of several components:

choosing how to prepare candied fruits;
number of products;
choose drying method;
device specifications.

But no matter how much time is spent, the result is worth it. The result is a tasty and he althy, original and cheap delicacy.

Rules and terms of storage

Store a wonderful rhubarb dessert in a sterilized jar, with a tightly ground lid, at room temperature.

Shelf life: 6 to 12 months.

Candied rhubarb prepared in a simple way will retain its beneficial properties for a long time. They can be used not only as unusual sweets, but also as a source of nutrients, especially in winter, when vitamins are so lacking.