Description
A healthy homemade candy treat that captures the essence of spring with a unique tartness from rhubarb and refreshing lemon.
Ingredients
Scale
- 4 cups Fresh rhubarb
- 1 cup Water
- 1 cup Granulated sugar
- 1/4 cup Lemon juice
- 1/4 cup Honey or Maple Syrup
- 2 tablespoons Cornstarch
- 1/2 cup Superfine sugar (for dusting)
- 2 tablespoons Citric acid
Instructions
- Prepare your rhubarb by chopping it into small pieces, ensuring they are roughly the same size for even cooking.
- Cook the rhubarb by combining the chopped rhubarb and one cup of water in a large saucepan. Bring to a boil over medium heat, allowing the rhubarb to soften for about 10 minutes.
- Mix in the sweeteners by reducing the heat to low and stirring in the granulated sugar, lemon juice, and honey or maple syrup. Let it simmer for another 5 minutes, stirring frequently.
- Thicken the mixture by gradually adding the cornstarch, stirring constantly. Cook for an additional 5 minutes until it thickens slightly.
- Add the citric acid, stirring to enhance the sour flavor.
- Prepare the baking sheet by lightly greasing it or lining it with parchment paper. Pour the rhubarb mixture onto the sheet, spreading it evenly to your desired thickness.
- Cool the mixture at room temperature for around one hour, then refrigerate for about 3-4 hours until firm.
- Dust a clean surface with superfine sugar before turning out the set rhubarb candy.
- Cut into strips using a sharp knife or pizza cutter, and dust the strips with more superfine sugar.
Notes
Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 strip
- Calories: 100
- Sugar: 15g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg