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Rhubarb Pâte de Fruit

2.50 Mitt(s) 2 Rating(s)2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5

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Level: Easy

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Description

Delicate little pink confections that are perfect for spring!

Ingredients

  • ¾ cups Rhubarb Juice (from About 0.6 Lbs. Chopped Rhubarb)
  • 2 teaspoons Lemon Juice
  • 2 cups Granulated Sugar
  • 1 envelope (3 Oz. Envelope) Liquid Pectin

Preparation

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.

8 Comments

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bonappetithon on 6.27.2011

I made this over the weekend. You just put the raw rhubarb in a food processor and let it run until it’s completely pureed and then press the juice through a fine mesh sieve. I made a second batch with watermelon juice…that batch didn’t gel as nicely as the rhubarb did. I wonder what these would be like using wine or sparkling wine?

Here’s a tip for when you go to cut the candies, use the longest knife you have and resist the urge to try and cut it with a back and forth motion. The gel will tear. Cut from the tip of the knife to the heel in one downward motion for best results.

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Tracy (sugarcrafter) on 5.14.2010

sunshinekate83 – It doesn’t have to be exact. I used a candy thermometer but it wasn’t digital, so my temps certainly weren’t exact. :-)

dawnalee – About .6 lbs fresh rhubarb, chopped.

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virgogram5 on 5.9.2010

Hi, I am new to this wonderful food site and i would love to make this recipe but I have the same questions as DAWNALEE. I can’t seem to find the response.
Thanks for your help.

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maksbestfriend on 5.7.2010

This is on her blog and it appears to be raw rhubarb…

http://sugarcrafter.net/2010/05/06/rhubarb-pate-de-fruit/#more-3802

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everydayisgourmet on 5.7.2010

These sound amazing! I don’t have any rhubarb, but I may have to try it with another fruit! Have you tried it with any other juices?

2 Reviews

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bonappetithon on 6.27.2011

I had no problem getting my pate de fruit to set. My coworkers are now enjoying some lovely rhubarb candies…thanks Tracy.

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waywillie on 5.17.2010

I am pretty darn good at following instructions EXACTLY as printed, but I have to say…this did not work for me. I may try it again, but I am not sure. My candy did not set and I could not remove it from the paper w/o it falling apart in a goopey mess in my hands. Sad face!

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