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Delicate little pink confections that are perfect for spring!
Line an 8×8″ baking dish with parchment paper. Purée the rhubarb (you’ll need about 0.6 lbs. chopped rhubarb to get 3/4 cups juice), 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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!