CANDIED RHUBARB & FENNEL
Many of us have only ever
eaten mushy rhubarb in a crumble or pie. Here, the rhubarb’s cell structure holds
firm and gains additional complexity from the fennel.
Ingredients:
1 cup granulated sugar
1 medium fennel bulb, thinly
sliced, fronds reserved
2 medium stalks rhubarb,
trimmed and cut into ½” pieces
1 cup strawberries, hulled
and halved (optional)
Directions:
In a medium-sized non-stick sauté
pan, combine the sugar with 2 cups filtered water. Bring to a gentle simmer, whisking until
sugar melts and is no longer granular. Continue to simmer gently, about 20
minutes, whisking occasionally, until the water thickens and is a bit more
syrupy.
Add the fennel slices and
simmer gently about 10 minutes. Add the rhubarb and simmer gently an additional
4 to 5 minutes. Remove pan from heat. Gently stir in strawberries, if using. Spoon
mixture into bowls with a bit of the syrup. Garnish with a fennel frond or two.
Serve.
Use any remaining simple syrup to create a rhubarb, strawberry or fennel cosmopolitan.
Labels: cosmopolitan., fennel recipe, rhubarb and fennel recipe, rhubarb dessert, rhubarb recipe