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 and helps 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 jams. An unusual but very tasty dish is candied rhubarb stems.
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 beneficial medicinal properties of rhubarb are:
- activation of the heart and brain;
- improved vision;
- strengthening bones;
- normalization of the gastrointestinal tract;
- strengthening the immune system;
- blood clotting control;
- cancer prevention;
- normalization of metabolism;
- relief of menopausal conditions.
In some diseases, rhubarb causes harm. To prevent this from happening, use is limited, and in some cases abandoned.
Required Ingredients
To prepare candied rhubarb, young pink-green petioles are used. They are juicier and tastier. Mature plants have less vitamins.
The petioles are washed thoroughly. Using 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 large amount of vitamin C, dishes oxidize.
Options and methods for preparing candied fruits
Most often, candied rhubarb is prepared according to a simple recipe, which is used for all types of oriental sweets from various berries, fruits and vegetables.
With sugar
For this recipe you will need the following ingredients:
- prepared rhubarb – 1 kg;
- sugar – 1.2 kg;
- powdered sugar – 2 tbsp. spoons;
- water – 0.3 l.
The stems, cut into slices, are immersed in boiling water for 1 minute. The lightened slices are removed from the water with a slotted spoon. Syrup is prepared from the remaining water.
Rhubarb slices are dipped into boiling syrup. Boil for 5 minutes over low heat. The cooking vessel is set aside for 10-12 hours. The rhubarb will be infused 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. Sent to dry. There are several ways to do this.
Sugarless
Delicious summer soups, excellent salads and cereals, casseroles and various preparations for the winter are prepared from rhubarb.
It can be frozen, dried and canned, but candied rhubarb, like other products, is not 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
The baking sheet with candied fruits is placed in the oven for 5-6 hours. Operating temperature 50 °C. Sometimes housewives dry candied fruits at a higher temperature. In this case, the oven door is left ajar. Be sure to keep an eye on the oven so that the slices do not burn or dry out.
In an electric dryer
The good thing about the device is that the available timer will turn off the dryer at the appointed time. Place the finished rhubarb slices on a wire rack. The drying duration is 15 hours and the temperature is 43 °C. Then they wait for the device to signal that the process is complete.
At room temperature
You can dry candied fruits naturally, without resorting to heating devices. For the procedure, prepared candied fruits are placed on a clean surface and kept in the room for 2 days. To protect the slices from dust, cover them with a layer of gauze..
Whatever drying method is chosen, the finished product is dry, elastic and soft. Finally, the slices are sprinkled with powder and sent for storage. And the remaining syrup is used for compotes, cocktails, and 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:
- choosing a method for preparing 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. The result is a tasty and healthy, original and cheap delicacy.
Storage rules and periods
Store this wonderful rhubarb dessert in a sterilized jar with a tightly sealed lid at room temperature.
Shelf life: from 6 to 12 months.
Candied rhubarb prepared in a simple way will retain its beneficial 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 scarce.
