Candied rhubarb: recipes

Most often, apples, oranges, tangerines, watermelon peels, ginger, melon, pear, cherry, pumpkin, and squash are chosen for candied fruits. This list is constantly updated with experimental options. The beauty of recipes is that the minimum set of ingredients consists of a base, sugar and water. Rhubarb attracts a sweet and sour taste and its children enjoy eating in the summer. In winter, they can also be pampered by preparing candied fruits in advance. Their feature in the jelly structure resembling chewing marmalade.

Tasty treat at home

Sugar in large quantities is unhealthy. It is possible to combine business with pleasure and if in winter evenings the hand reaches for something tasty, then it is worth recalling a few old recipes. The benefits of homemade goodies are that they:

• do not contain dyes and preservatives;
• completely natural;
• liberties in handling the recipe are allowed;
• prepare with love for your family.

Important: the preparation steps for any recipe include preparing the starting product, processing it, drying it and sprinkling with powdered sugar.

The longest process is drying. You can use a special fruit dryer, an oven or leave it to dry naturally at room temperature, which will take 3-4 days. Here you need to be prepared for the fact that by the end of the process very few pieces will remain on the tray. The rest will mysteriously disappear under obscure conditions, because "well, I really want to."

Recipes

Each mistress will surely find several tricky recipes that make her special pride. But you can take as a basis simple methods for making candied fruits and add your share of creativity to the process.

To make goodies you will need:

• petioles of rhubarb leaves - 2 kg;
• water - 600 ml;
• sugar - 2400 kg;
• icing sugar - 50 gr.

Quick way in the oven
After the rhubarb is washed, peeled and diced into 2 cm long, it must be placed in boiling water for 1 min. After this, the liquid must be drained, add sugar and put on medium heat again. Slowly stirring to bring to a boil, put slices of rhubarb in syrup and cook for 5 minutes, then set aside for 12 hours. The procedure is repeated three times. Future candied fruits lighten and are saturated with syrup.

After the third boiling, they are taken out in a colander and allowed to drain. There is no need to rush, the better they settle, the less time will have to be spent on further drying. Then put the pieces on a baking sheet covered with parchment paper and put in the oven for 3-4 hours at a minimum temperature. It is necessary to ensure that they do not burn, namely dried. Strive for the hardness of the brick is not worth it, it will not work. In properly cooked candied fruit, the center should spring. The final stage is the roll of finished candied fruit in icing sugar. This is necessary so that the pieces do not stick together during storage.

Candied fruits with citrus flavor
The order of preparation and proportions of the products are the same. The peculiarity of the recipe is that 1 zest of orange is added to the boiling syrup. It turns out a double benefit, since the taste of candied fruit becomes more saturated, and then the syrup is then used to make desserts.

Slowly but surely
The easiest way, when you do not need to monitor the temperature and time, is to dry the boiled pieces at room temperature. The procedure is the same, but the final stage consists in laying candied fruit on a flat surface and placing them in the shade on a light draft.It is necessary to cover pieces of gauze to protect them from dust and insects, sweet tooth. After 3-4 days, the delicacy is ready, it is also poured with powdered sugar and stored in a jar with a tight lid.

Candied fruit from rhubarb is stored exactly until the moment when they are tasted at home. While it was not possible to establish the shelf life experimentally, they ate it.

Video: candied fruits from cheap seasonal vegetables