During drying, candied fruits noticeably decrease in volume, so the petioles should be strong, dense, large in size. It is necessary to cut them within 3-4 cm. Ready candied fruits should be plastic, without signs of moisture. Follow the recipe and the result will delight you!
Prepare the required ingredients.
Wash the rhubarb stalks, pat dry with a towel. Cut into 3-4 cm pieces.
Transfer the rhubarb to a heavy-bottomed saucepan, cover with sugar.
Stir, leave for 4 hours to 24 hours.
During the time of standing, the sugar should dissolve and the rhubarb juice should be released. It should cover the petioles. Place the pot over high heat. As soon as the contents of the pot boil, immediately remove from heat.
The rhubarb pieces will slightly change color, but they should not lose their shape.
Discard the rhubarb in a colander. Let the syrup drain well.
Put the syrup on fire and boil for 20 minutes.
Dip the rhubarb in hot syrup. Cover and leave to soak overnight.
After the time has passed, discard the rhubarb in a colander and let the syrup drain. It won't be useful anymore.
Cut strips out of the parchment to fit your dryer. Spread the rhubarb on it. Cover and dry for 4-6 hours.
After 4 hours, check the candied fruits, they should already noticeably decrease in size. It may take another couple of hours.
Ready candied fruits are plastic, they bend well. Roll in powdered sugar in portions.
Transfer the finished candied fruits to a vase or can for storage.
Categories: Diet recipes