Before we dive into this delightful recipe, I just want to take a moment to say thank you for being here. Whether you’ve stumbled across this space by accident or you’re one of the beloved regulars, your presence means so much. The fact that you’re curious enough to explore the world of candied rhubarb bites tells me you’ve got a creative and adventurous palate—and I’m thrilled to share this unique little treasure with you.
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What Are Candied Rhubarb Bites?
Think of these like little gems of rhubarb joy—chewy, glossy cubes that walk the perfect line between tart and sweet. They’re not jam, not gummies, not quite pâte de fruit… but they borrow a bit from all three. And they’re anything but boring!!
Made with fresh rhubarb juice, these bites deliver the signature zing of rhubarb in a totally new format—elegant, poppable, and irresistibly nostalgic. I promised you versatile, and here’s proof!
Why You’ll Love This Recipe
- Flavor explosion: Sweet and tart in one perfect bite.
- Stunning presentation: Coated in sugar and naturally pink-toned, they’re a visual treat.
- Great for gifting: Wrap these in wax paper and tie with twine for a homemade candy that looks straight out of a boutique.
- A fun kitchen project: For those days when you want a creative little escape.
What Do Candied Rhubarb Bites Taste Like?
These are soft-set, sugar-crusted jewels with a bright punch of rhubarb flavor. The outside is slightly crisp with a sugar coating, while the inside has a chewy, fruit-forward finish. Each bite is a delicious contrast—refreshing and sweet, with a hint of citrusy zing.
The Benefits of Making These at Home
- You control the sweetness and texture.
- No artificial flavors or preservatives.
- They store well and travel beautifully.
- It’s a brilliant way to use rhubarb during its peak season (or from your freezer stash!).
Ingredients
- 2 cups fresh rhubarb, finely chopped or juiced and strained
- 1¾ cups granulated sugar (plus extra for coating)
- ½ cup light corn syrup
- ½ cup water
- 2 tablespoons lemon juice
- 3 tablespoons powdered fruit pectin (for firm setting)
- ¼ teaspoon salt
- Optional: A few drops of pink or red food coloring
Tools You’ll Need
- Medium saucepan
- Cheesecloth or fine mesh strainer
- Candy thermometer
- 8×8 inch pan
- Parchment paper or neutral oil
- Sharp knife (greased)
- Airtight container for storage
Ingredient Notes & Swaps
- No corn syrup? Use glucose syrup or golden syrup, though texture may slightly vary.
- Don’t want food coloring? Skip it! The natural hue is beautiful on its own.
- Lemon juice adds brightness—lime can work too.
- Pectin is crucial for the chewy texture. Don’t skip or substitute with gelatin.
How to Make Candied Rhubarb Bites
1. Prepare the Rhubarb Base
Cook the chopped rhubarb with just a splash of water until soft. Strain through cheesecloth to get about 1 cup of juice. You can also use a blender and strainer method with raw rhubarb for a brighter flavor.
2. Cook the Candy
In a saucepan, combine the rhubarb juice, sugar, corn syrup, lemon juice, salt, and pectin. Stir constantly over medium-high heat until it comes to a boil. Attach a candy thermometer and continue to cook until it reaches 225–230°F (the soft-ball stage), which should take 15–20 minutes.
3. Pour and Set
Lightly oil or line your 8×8 pan with parchment. Pour the hot candy in and smooth the top. Let it sit out at room temp for several hours (or overnight) to firm up.
4. Cut and Coat
Once fully set, invert the candy block onto a cutting board. Slice into 1-inch cubes with a greased knife and toss them in granulated sugar for that sparkling finish.
Serving Suggestions
- Afternoon tea platters: Add to a spread with shortbread and citrus curd.
- Gift boxes: Tuck them into jars or paper bags as homemade hostess gifts.
- Cocktail garnishes: A fun twist for rhubarb-loving mixologists.
Tips for Perfect Candy Every Time
- Use a reliable candy thermometer and don’t rush the temperature stage.
- Stir constantly to prevent scorching.
- Grease your knife before cutting to avoid sticking.
- Let the candies sit uncovered briefly after coating to help the sugar crust set.
How to Store Candied Rhubarb Bites
Place them in an airtight container with parchment between layers. Store at room temperature, away from humidity. Best enjoyed within 1 to 2 weeks for optimal texture and flavor.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Thaw completely and follow the same juice-extraction method. You may get slightly less juice, so measure carefully.
What if I don’t have a candy thermometer?
It’s highly recommended, but you can test the soft-ball stage by dropping a little mixture into cold water—it should form a soft, pliable ball.
Can I freeze these?
Freezing isn’t ideal as it can change the texture once thawed. Stick to short-term storage.
Final Thoughts
Candied rhubarb bites are a beautiful, unexpected way to honor rhubarb season. They’re simple enough for a weekend project but special enough to serve at a spring gathering. Whether you’re gifting them or enjoying them straight from the jar, they’re little bites of joy you’ll come back to again and again.
More Rhubarb Magic You Might Love
- Rhubarb Vanilla Bean Compote
- Rustic Rhubarb Galette with Almond Crust
- Rhubarb Curd Tarts
Join the Sweet Side of Spring
Tried these? I’d love to hear how it went! Drop a review below, or tag your creations on Pinterest so I can see (and swoon). Sharing is caring—and you might just inspire someone else to fall in love with rhubarb in candy form.
Nutritional Information (Per Piece – Approximate)
- Calories: 40
- Total Fat: 0g
- Sugars: 9g
- Fiber: 0g
- Protein: 0g
- Sodium: 5mg
Until next time, happy cooking—and thanks for letting me share a little sweetness with you today.
