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    Rhubarb twists/sprinkles

    by Martha Collison

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Ingredients

    Method

    Make a simple sugar syrup (1:1 ratio of caster sugar dissolved in an equal quantity of water) and peel sticks of rhubarb into long strips using a vegetable peeler. Soak the strips in the sugar syrup for 5 minutes, then arrange them on a parchment-lined baking tray, in a single layer and bake at 100°C, gas mark 1/4 for 50-60 minutes, until dry to the touch, but not brittle. Curl the strips around the handle of a wooden spoon while they are hot to make twists, or allow to cool flat, then slice up into edible sprinkles. 

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