Preparation Steps

• In a large saucepan, combine the chopped rhubarb, granulated sugar, and water.
• Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 20-25 minutes, or until the rhubarb is tender and the syrup has thickened.
• Stir in the vanilla extract.
• Using a slotted spoon, carefully remove the rhubarb pieces from the syrup and spread them in a single layer on a parchment-lined baking sheet.
• Let the candied rhubarb dry for at least 1-2 hours, or until slightly firm. You can also bake them in a very low oven (around 200°F / 95°C) for about 30 minutes to speed up the drying process.
• Once dried, the candied rhubarb can be stored in an airtight container at room temperature.