Rhubarb season definitely isn’t over yet! You might be wondering… How many recipes can they possibly come up with? Well, we have Mom to thank for this one. Freshly picked from her garden, she whipped up a sweet-and-sour snack that we had to share.
Ingredients:
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3–4 washed stalks of rhubarb
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2/3 cup granulated sugar
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2/3 cup water
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Additional sugar for dusting
Instructions:
Preheat oven
Set to the lowest setting—around 170°F, depending on your oven.
Prepare the Rhubarb
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Using a vegetable peeler or sharp knife, slice rhubarb lengthwise into ribbons. (Thicker ribbons will take longer to dehydrate.)
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In a saucepan, heat water and sugar just until the sugar dissolves—don’t let it boil.
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Add rhubarb strips to the syrup for 1–2 minutes until they soften.
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Gently remove and lay the strips flat on a parchment-lined baking sheet.
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Bake for 1½–2 hours. Keep an eye on them—don’t let them crisp!
Finishing Touches
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Once cooled, remove from the sheet and dust with sugar. (Add a little citric acid if you like it extra tangy!)
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Store in an airtight container for up to 10 days—if they last that long.
Tip:
Any leftover rhubarb simple syrup is perfect in cocktails or homemade lemonade.
Store syrup in the fridge for up to two weeks.
