The best step-by-step recipes for making candied rhubarb
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 health to a person. In addition, healthy and tasty dishes are prepared from it, which even children do not refuse - these are salads, cereals, soups and jam. An unusual but very tasty dish is 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 useful medicinal properties of rhubarb are:
- activation of the activity of the heart and brain;
- improvement of vision;
- strengthening bones;
- normalization of the digestive tract;
- strengthening the immune system;
- blood clotting control;
- cancer prevention;
- normalization of metabolism;
- relief of climacteric 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 fruits, young pink-green petioles are used. They are juicier and tastier. Mature plants have fewer vitamins.
The 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 or iron utensils for cooking. Due to the high volume of vitamin C, the dishes are oxidized.
Variants and methods of cooking candied fruits
Most often, candied rhubarb is prepared according to a simple recipe that is used for all types of oriental sweets from various berries, fruits and vegetables.
With sugar
This recipe will need the following ingredients:
- prepared rhubarb - 1 kg;
- sugar - 1.2 kg;
- powdered sugar - 2 tbsp. spoons;
- water - 0.3 l.
The stalks, cut into slices, are immersed in boiling water for 1 minute. The lightened slices are taken out of the water with a slotted spoon. Syrup is prepared from the remaining water.
Rhubarb slices are dipped in boiled syrup. Boil for 5 minutes over low heat. The cooking vessel is set aside for 10-12 hours. The rhubarb is saturated with sweetness. Repeat the boiling procedure twice more.
The slices are carefully removed from the syrup, allowed to drain, then placed on a baking sheet covered with baking paper. They are sent to dry. There are several ways to do this.
Sugarless
Rhubarb is used to prepare delicious summer soups, excellent salads and cereals, casseroles and various preparations for the winter.
It can be frozen, dried and canned, but candied rhubarb, like other foods, cannot be 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. Working temperature 50 ° C. Sometimes housewives dry candied fruits at a higher temperature. In this case, the oven door is left ajar. Be sure to look after the oven so that the slices do not burn and dry out.
In an electric dryer
The good thing about the device is that the existing timer will turn off the dryer at the appointed time. Place the finished rhubarb slices on the wire rack. The drying time is indicated as 15 hours and the temperature is 43 ° C. Then they wait for the signal of the device about the end of the process.
At room temperature
Candied fruits can be dried in a natural way, without resorting to heating 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..
Whichever 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, baked goods.
How long will it take to cook?
It is difficult to indicate the exact time period, since the indicator consists of several components:
- choice of a method for cooking candied fruits;
- number of products;
- choice of drying method;
- technical characteristics of devices.
But no matter how much time is spent, the result is worth it. As a result - tasty and healthy, original and cheap delicacy.
Storage rules and periods
The wonderful rhubarb dessert is stored in a sterilized jar with a tightly ground lid at room temperature.
Shelf life: 6 to 12 months.
Candied rhubarb fruits prepared in a simple way will retain useful 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.
