Recipe Candied Rhubarb - RL

INGRÉDIENTS

750 ml (3 cups) fresh or frozen rhubarb, cut into 1/2 cm (1/4 in) slices diagonally
250 ml (1 cup) sugar
15 ml (1 tbsp) lemon juice
1 lemon, sliced

PRÉPARATION

Position the rack in the center of the oven. Preheat the oven to 170 °C (325 °F).
Spread the rhubarb in a baking dish about 33 x 23 cm (13 x 9 in) and sprinkle with sugar. Drizzle with lemon juice and scatter the lemon slices over it. Bake for 35 to 40 minutes or until rhubarb is tender. Remove lemon slices. Transfer to a jar or airtight container. Cover and let cool. Refrigerate until completely chilled. Note: Candied rhubarb can be stored in the refrigerator for about three weeks or frozen. It can be used as a spread on toast, as a topping for vanilla cake, or in ice cream.