Recipe Homemade Rhubarb Caramel

CBC Radio's Daybreak North asked for recipes other than the classic pies and crumbles rhubarb is known for. They received many family recipes and creative creations, including this one from Kassandra Joss of Prince George, who discovered this confection while visiting Iceland.

INGRÉDIENTS

• 1/4 cup butter.
• 1/4 cup corn syrup.
• 1 can evaporated milk.
• 1.25 cups golden sugar.
• 1 large stick rhubarb, thinly sliced ​​and then chopped.

PRÉPARATION

1. Melt butter, cook rhubarb until well blended, add remaining ingredients.
2. Bring to a boil over medium-high heat until the temperature gradually rises to 120°C, stirring constantly (this takes a good 15 to 20 minutes – the mixture will stop splattering, thicken, and then begin to darken just before it's ready).
3. Pour onto a lightly buttered or parchment-lined cookie sheet with a silicone spatula and gently spread to less than 1 cm thick—be careful, the mixture is extremely hot!
4. Cool completely to harden.
5. Using a piece of parchment to protect the caramel, sharply tap the caramel sheet with a small hammer starting at one edge to break it into small pieces.