I still can't get enough rhubarb. I've been tasting it practically every day for the past couple of weeks and brainstorming ideas. How do I maintain the brightness and punch? What acidic ingredient can it replace? Don't overlook the crunch. So much potential and I'm sad the season is practically over.
In the past, I've used the microwave to make instant lollipops driven by citrus and vinegar. It only made sense to bridge this application with the tart stems.
|Transparent Rhubarb Candy|
The first run of rhubarb candy yielded a lovely fruit leather, but it wasn't quite what I was looking for. I attempted to remove more juice from the thin slices.
|Rhubarb Candy Dome|
I patterned the sweetened rhubarb on a cooking sprayed bowl to form a sweet and sour shell.
|Carbonated Rum Cake on Rhubarb Leather|
The liquid content was still too high so it didn't maintain shape. Regardless, it went well with carbonated rum cake, red bean malted milk foam and fresh rhubarb.
Note: Microwaves vary so you may need to alter durations and power settings
- Slice rhubarb as thin as possible on a mandoline if you have one
- Dry the rhubarb by compressing a single layer between paper towels
- Cut out pieces of parchment paper the size of a dinner plate
- Lay out slices rhubarb on parchment 1/2" apart
- Microwave in 20 second increments until most of the juice is driven out
- Dredge the rhubarb in granulated sugar
- Lay out the slices on a new piece of parchment
- Microwave in 20 second increments until the sugar caramelizes
- Allow it to cool to room temperature
As always, keep the ideas bouncing so we can all benefit.