Menu
Candied Rhubarb
This recipe requires a dehydrator.
Don’t have one? Check out our backcountry friendly prep & go recipes!
This post may contain ambassador, sponsored or affiliate links. Feel free to read my disclosure policy.
Sweet and chewy bites bursting with tangy rhubarb and a hint of vanilla.
Dietary Preferences: vegetarian, vegan
Approximate weight (per serving):Â 6g
Macronutrients (per serving):
Carb Energy
15.8g | 63 kcal
Protein Power
0.5g | 2 kcal
Fat Fuel
0.1g | 1 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Candied Rhubarb Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Rhubarb
Native to: western China
Top 3 nutrients: vitamin K, vitamin C, calcium
Rhubarb is a cold-season perennial vegetable, and it thrives in cooler temperatures. It’s one of the first crops to emerge in the spring. In Canada, rhubarb is typically in season during the late spring and early summer months. Generally, you can expect rhubarb to be available from April to June, with the peak of the season often occurring in May.
White Sugar
Native to: South Pacific (sugarcane); Europe (sugarbeets)
White sugar is best because it dissolves easily and provides sweetness without adding color or additional flavors. It allows the natural flavors of the rhubarb and vanilla to shine through.
Vanilla Extract
Native to: Mexico (vanilla)
While pure vanilla extract is generally considered the superior choice for flavor, the choice between pure and artificial vanilla extract often comes down to personal preference and budget. Pure vanilla extract is made from vanilla beans, which are the fruit of the vanilla orchid. Artificial Vanilla Extract (Vanilla Flavoring) is made from synthetic compounds such as vanillin.
How to dehydrate the rhubarb
Dehydrating rhubarb is quite simple. Normally, you would need to quickly blanch the rhubarb before dehydrating, however, since this recipe calls for macerating the rhubarb, you can skip that step!
Basic steps for Candied Rhubarb:
- Slice rhubarb into about 1/3″ thick pieces. Try to make pieces as similar in size to each other as possible.Â
- Macerate rhubarb in sugar for 1 hour
- Arrange on a dehydrating tray with enough room for air to circulate between pieces (no over lapping)
- Place in dehydrator and dehydrate at 135℉ for about 7 hours
It’s that easy! More specific instructions, including ingredient measurements are provided in the recipe below.
Note:Â dehydrating times may vary (the water content and thickness of the ingredients, as well as the humidity and altitude of where you live in impact the time)
Wanna know more? Check out our dehydrating “How To’s“
How to know when Candied Rhubarb is properly dehydrated
Although Candied Rhubarb is made with a dehydrator, the desired final product is to be soft and chewy.
This makes candied rhubarb a little bit more complex. Dehydrate for too little time and you run the risk of your candied rhubarb being able to spoil sooner. Dehydrate for too long and you’re left with a hardened candy that can’t even be enjoyed.Â
You know your Candied Rhubarb is ready when the rhubarb is soft and squishy, but dry to the touch. No moisture should excrete when torn in half and squeezed.Â
Raw rhubarb is shelf stable for about 2 weeks, however macerating with sugar, as well as dehydrating makes Candied Rhubarb shelf stable for several more weeks. However, it will likely be gobbled up long before then. If you don’t see yourself eating the Candied Rhubarb right away, I suggest storing in the freezer to extend it’s shelf life.Â
Stay Tuned: Our Shop is Opening Soon!
A collection of handy knick-knacks to elevate your outdoor cooking experience
Storage Instructions
Here are some tips to help you maximize the shelf life of your candied rhubarb:
- Keep stored in a sealable container or bag
- Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use.
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)
When macerated, dried and stored properly, your candied rhubarb should keep at room temperature for several weeks, or several months in the freezer.
Candied Rhubarb FAQ's
Can I use different types of sugar to macerate the rhubarb?
I haven’t personally tested other sugars with rhubarb in particular, however, in theory, you could use brown, raw or demerara sugar. That being said, using any of these sugars would alter the desired taste and texture of the rhubarb. I advise sticking with classic granulated white sugar.
More dehydrated recipes:
Candied Rhubarb
Sweet and chewy bites bursting with tangy rhubarb and a hint of vanilla. COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 stainless steel or non-reactive glass bowl
Ingredients
- 1 cup rhubarb
- 2 tbsp sugar
- ½ tsp vanilla
Instructions
- 1. Slice rhubarb into â…“" slices.
- 2. Combine sugar and vanilla in bowl; stir well to mix vanilla throughout sugar.
- 3. Add rhubarb to bowl and stir well to ensure all rhubarb is coated with sugar.
- 4. Let macerate (soak) in sugar for 1 hour.
- 5. Disperse on mesh lined dehydrator trays and dehydrate at 135℉ for about 7 hours.
Nutrition
Calories: 71kcalCarbohydrates: 15.8gProtein: 0.5gFat: 0.1gSaturated Fat: 0gCholesterol: 0mgSodium: 2.6mgFiber: 1.1gSugar: 13.6g
Tried this recipe?
Click on the stars to leave a rating!
Share:
Leave a comment or question:
0 Comments
The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
