In case you haven’t noticed, I’m a little bit obsessed with rhubarb. Aside from its wonderful tartness and the fact that I can bake with it as though it’s a fruit even though it’s a vegetable, I love it because it means spring is here in full force. I’ve come to realize that I also like it because it’s pink…turns out after years of hating the color pink, it is now my favorite color – who would have thought? Anyway, it’s hard to resist these delicate little pink confections. Though you have to wait a while for them to set, the prep time is fairly short. All you need is a candy thermometer to whip them up in no time at all!
- 3/4 cup rhubarb juice (about .6 lbs chopped)
- 2 cups granulated sugar
- 1 (3 ounce) envelope liquid pectin (I used Certo)
- 2 tsp lemon juice
Line an 8×8″ baking dish with parchment paper. Purée the rhubarb, and then strain the juices through a mesh sieve and into a sauce pan. I just used my hands to press down on the puréed rhubarb to squeeze all of the juice out.
Heat the rhubarb and lemon juices, as well as 1/2 cup of the sugar, in a sauce pan over medium heat until the mixture reaches 113 degrees. Then, add in the remaining sugar. Once the mixture reaches 238 degrees, pour in the pectin. Continue to boil and stir for 1-2 minutes.
Remove the pan from the heat, and then immediately pour the hot mixture into the prepared dish. Sprinkle lightly with granulated sugar and let set for 2 hours.
When set, carefully lift the confection out of the pan. Cut into 1″ squares (or use cookie cutters to shape) and roll them in sugar until they are well-coated. Store in an airtight container.