Our most famous candies. Taste of RhubarbRead more about Rhubarb candies.
Rhubarb is a fantastic classic among hard boiled sweets. It is our best-selling hard boiled sweet, closely followed by the duo with Liquorice candies and Cough candies. This hard boiled sweet with its red shell surrounding the sour tasteful centre is a real success. It is the perfect combination of sweet and sour just as it is experienced in home-made stewed rhubarb or a rhubarb pie.
E-100 (yellow), E-120 (red), natural flavour extracts, sugar, vanilla, tartaric acid
WHERE DOES RHUBARB COME FROM?
Rhubarb (Rheum) belongs to the botanic stock called Polygonaceae just like buckwheat and sorrel.
Rhubarb is a very old cultivated plant that originates from China, where it has been grown as long ago as 2700 BC. Rhubarb has, like many other vegetables, been grown as a medical plant, where different parts of the plant among other things has been used to cure indigestion, scurvy, contagious fever and oedema.
Types of rhubarb suited for cooking were not developed before the 1800-1900’s.
HOW DO WE MAKE OUR CANDY WITH RHUBARB?
Our hard boiled sweet with rhubarb is made from our basic mass, which is 20 kilograms of coarse sugar that is boiled almost to 180 degrees Celsius. This mass is, as all of our products, 100 % natural. This liquid golden sugar mass is poured onto our production table where the red colour is added in just about a quarter of the sugar mass, while the remaining three quarters are added a yellow colour.
Our red colour is carmine, which comes from the carapace from rutting crasille lice that are grown in our greenhouses in South America. Its colour is much stronger than the colour from beet roots and it leaves no flavour.
Our yellow colour is turmeric, which is a very colour-fast natural yellow colour. After adding the red and yellow colour, the two liquid masses are folded together until they individually are firmer. In this face, the sugar cools down from 180 degrees to about 110 degrees Celsius. Afterwards rhubarb extract and tartaric acid is added to the yellow lump. The tartaric acid is used to counterbalance the very sweet taste of sugar and bring out the natural acidity in the rhubarb flavour that is found in natural rhubarb.
The large yellow mass is hurled onto a hook. By hurling the sugar mass, more air is thrown into the sugar, which makes the mass lighter and more vibrant in its colour while the flavour becomes milder and rounder.
The red lump is stretched out to a big flat square, which is packed around the yellow hurled lump.
This lump is pulled out into long bars which take up all of the space on our production table. Here they are left to cool down. The long bars are then chopped with either a spatula or an open pair of scissors across an old sinker of 5 kilo grams. By chopping them this way the ends remain open, which makes the patterns or motives inside the hard-boiled candy visible.
By packing the hard-boiled candies this way with the acidic rhubarb inside the sweet shell, a balance which most people link with rhubarb is created –whether it is stewed rhubarb, rhubarb pie or rhubarb jam.
Here the rhubarbs are sweetened with generous amounts of sugar, and this taste is achieved with the red sugar shell on the outside. We are the only ones capable of creating this balance, since we are the only ones left making hard-boiled candies with only coarse sugar.
Using glucose syrup, it is necessary to sweeten the hard-boiled candies artificially to achieve the same balance.