Introduction

Oh boy, do I have a treat for you today! Remember those sweet-and-sour candies from childhood? Or perhaps the comforting, tangy taste of grandma’s rhubarb pie? Well, get ready to combine those nostalgic vibes into one delightful, chewy bite: Homemade Rhubarb Ring Gummies!

Making candy at home might sound intimidating, but trust me, this recipe is SO easy and surprisingly quick. Forget those fussy store-bought gummies loaded with things you can’t pronounce. These homemade gems capture the beautiful, unique flavor of rhubarb and turn it into a fun, pop-in-your-mouth snack. It’s the perfect way to use up that spring rhubarb harvest or just enjoy a taste of sunshine any time of year.

Why You’ll Love This Recipe

Fast: Comes together quicker than you think!
Easy: Simple steps, perfect for beginners.
Giftable: Package them up in cute bags for a sweet surprise!
Crowd-pleasing: Kids and adults adore these tangy-sweet bites.

Ingredients

Here’s what you’ll need to whip up a batch of these cheerful gummies:

1 lb fresh or frozen chopped rhubarb (about 3-4 cups): The star of our show! Tangy, vibrant, and full of flavor. Frozen works just as well as fresh, no need to thaw first.
⅓ cup orange juice or apple juice: Adds liquid to cook the rhubarb and contributes a lovely complementary sweetness and flavor. Use whatever you have on hand!
2 tbsp + 1 tsp unflavored gelatin (about 2.5 packets): This is what gives our gummies that signature chewy texture. Make sure it’s unflavored!
2 tbsp honey (or maple syrup for vegan version): For sweetness! Honey pairs beautifully with rhubarb, but maple syrup is a fantastic alternative if you need to keep it vegan (just note the gelatin ingredient isn’t vegan, you’d need a gelatin substitute for a truly vegan version, which we’ll talk about later!).
Optional: granulated sweetener or sugar for coating: For that extra sparkle and sweet crunch on the outside, just like classic gummies.
Optional: a few drops red or pink natural food coloring for brightness: Rhubarb’s color can vary wildly. If you want a consistently vibrant pink or red gummy, a little food coloring does the trick!

How to Make It

Ready to turn that humble rhubarb into delightful gummies? Let’s do this!

Cook the Rhubarb: Grab a medium saucepan and toss in your chopped rhubarb and the juice (orange or apple). Place it over medium heat. Let it simmer, stirring occasionally, until the rhubarb is really soft and has broken down, kind of like making applesauce. This usually takes about 10-15 minutes.
Blend Until Smooth: Carefully transfer the cooked rhubarb and juice mixture to a blender or use an immersion blender right in the pot (if it’s safe for blending). Blend until you have a super smooth purée. We want this to be as smooth as possible for clear-ish gummies!
Strain for Smoothness (Optional but Recommended): This step is key for really smooth gummies. Place a fine-mesh sieve over a bowl and pour the rhubarb purée into it. Use the back of a spoon or a spatula to press the purée through the sieve, leaving behind any fibrous bits. You should end up with a lovely, smooth rhubarb liquid. Discard the solids left in the sieve.
Bloom the Gelatin: While the rhubarb is cooking or cooling slightly, grab a small bowl. Pour about ¼ cup of cold water into the bowl, then sprinkle the gelatin powder evenly over the top. Let it sit for about 5-10 minutes. Don’t touch it! It will absorb the water and get all puffy and jelly-like. This is called “blooming” and is important for the gelatin to dissolve properly later.
Warm the Purée & Dissolve Gelatin: Pour your strained rhubarb liquid back into the cleaned saucepan. Heat it gently over low heat – we don’t want it boiling, just warm enough to melt the gelatin, maybe around 140°F (60°C). Add the bloomed gelatin to the warm rhubarb purée. Whisk constantly until the gelatin is completely dissolved and you don’t see any grainy bits. This should only take a minute or two.
Sweeten and Color: Remove the pan from the heat. Stir in the honey (or maple syrup) until it’s fully combined. If you’re using food coloring, add a drop or two now and stir until you get the color you like.
Pour into Molds: Carefully pour the warm liquid mixture into your gummy molds. If you’re using ring molds, great! If you don’t have specific gummy molds, you can use a small glass baking dish (like an 8×8 inch). For rings without molds, you could potentially pour into a thin layer in a pan and use a small circle cutter, then a smaller cutter in the middle once semi-set, but molds are easiest for shapes!
Chill Until Set: Pop the filled molds (or baking dish) into the refrigerator. Let them chill for at least 2-3 hours, or until they are completely firm and set.
Unmold & Coat (Optional): Once set, carefully pop the gummies out of the molds. If you poured into a pan, cut them into squares or use a small cookie cutter to make shapes. If you like a coated gummy, place the granulated sugar or sweetener in a shallow dish and gently toss the gummies in it until lightly coated.
Enjoy!: Your homemade rhubarb gummies are ready! Pop them, chew them, and enjoy that sweet-tart goodness!

Substitutions & Additions

Feeling creative? Here are some ways to switch things up:

Vegan Version: As mentioned, the recipe includes honey and gelatin, which aren’t vegan. You can swap honey for maple syrup, but for a true vegan gummy, you’ll need to replace the gelatin with agar-agar powder (follow package directions for substituting gelatin – typically 1 tbsp agar powder per cup of liquid, but quantities can vary, so check your specific product!).
Different Juices: Try cranberry juice, cherry juice, or even a berry blend with the rhubarb for different flavor profiles.
Add Other Fruits: Rhubarb pairs wonderfully with strawberries! Cook a mix of rhubarb and strawberries for a strawberry-rhubarb gummy. Blueberries or raspberries would also be delicious.
Spices: A pinch of ground ginger or a dash of cinnamon could add a warm depth of flavor to the rhubarb base.
Citrus Zest: A little orange or lemon zest added to the rhubarb while cooking can really brighten the flavor.

Tips for Success

Just a couple of little things to keep in mind for perfect gummies:

Don’t Boil the Gelatin: Once you add the bloomed gelatin to the rhubarb purée, keep the heat low and whisk gently. Boiling the mixture can degrade the gelatin and result in gummies that don’t set properly.
Bloom Properly: Don’t skip the blooming step! Sprinkling the gelatin powder over cold liquid and letting it sit allows it to hydrate evenly, which helps it dissolve smoothly later without clumps.
Strain for Clarity: If you want those pretty, translucent gummies, straining the rhubarb purée really makes a difference by removing the pulp. If you don’t mind a slightly cloudier, more textured gummy, you can skip this step.
Getting Them Out of Molds: Silicone molds are the easiest for popping gummies out. If using plastic molds or a glass pan, sometimes chilling them for slightly longer helps, or you can gently loosen the edges with a small spatula.

How to Store It

Keep your homemade rhubarb gummies in an airtight container. I recommend storing them in the refrigerator, especially if your home is warm. They can sometimes get a little sticky if left at room temperature, but keeping them chilled prevents this and helps them maintain their shape and texture.

Stored properly in the fridge, they should last for up to 2-3 weeks, though I doubt they’ll stick around that long!

FAQs

Got questions? I’ve got answers!

Q: Can I use frozen rhubarb?
A: Absolutely! You don’t even need to thaw it. Just chop it if the pieces are large and cook it as directed.

Q: Why do I need to strain the rhubarb?
A: Straining removes the fibrous pulp, resulting in a smoother, clearer gummy. If you prefer a gummy with a bit more texture and don’t mind if it’s cloudy, you can skip this step.

Q: How long do they take to set?
A: They usually need at least 2-3 hours in the refrigerator to set completely. For best results, give them a full 3 hours or even chill them overnight.

Q: Can I use a different sweetener?
A: Yes, you could use granulated sugar or a liquid sweetener like agave nectar instead of honey or maple syrup, adjusting the quantity to your taste. Start with the recommended 2 tbsp and add more if needed after you’ve dissolved the gelatin and tasted the mixture (while it’s still warm liquid).

Homemade Rhubarb Ring Gummies

Combine childhood nostalgia with the tangy taste of rhubarb in these easy, chewy homemade gummies. Quick to make and perfect for using up spring rhubarb or enjoying as a sweet-tart snack.

Print Recipe Pin Recipe

Cook Time 15

Equipment

Medium saucepan
Blender or immersion blender
Fine-mesh sieve Optional but recommended for smoothness
Small bowl for blooming gelatin
Whisk
gummy molds or small glass baking dish (like 8x8 inch)
Spatula
Shallow dish Optional, for coating

Ingredients

Main Ingredients

1 lb fresh or frozen chopped rhubarb about 3-4 cups; no need to thaw if frozen
0.33 cup orange juice or apple juice
2 tbsp unflavored gelatin plus 1 tsp, about 2.5 packets; ensure it's unflavored
2 tbsp honey or maple syrup for vegan version (note gelatin is not vegan)
0.25 cup cold water for blooming gelatin

Optional Ingredients

granulated sweetener or sugar for coating
drops red or pink natural food coloring for brightness

Instructions

Grab a medium saucepan and toss in your chopped rhubarb and the juice (orange or apple). Place it over medium heat. Let it simmer, stirring occasionally, until the rhubarb is really soft and has broken down, kind of like making applesauce. This usually takes about 10-15 minutes.
Carefully transfer the cooked rhubarb and juice mixture to a blender or use an immersion blender right in the pot (if it's safe for blending). Blend until you have a super smooth purée. We want this to be as smooth as possible for clear-ish gummies!
This step is key for really smooth gummies. Place a fine-mesh sieve over a bowl and pour the rhubarb purée into it. Use the back of a spoon or a spatula to press the purée through the sieve, leaving behind any fibrous bits. You should end up with a lovely, smooth rhubarb liquid. Discard the solids left in the sieve.
While the rhubarb is cooking or cooling slightly, grab a small bowl. Pour about ¼ cup of cold water into the bowl, then sprinkle the gelatin powder evenly over the top. Let it sit for about 5-10 minutes. Don't touch it! It will absorb the water and get all puffy and jelly-like. This is called "blooming" and is important for the gelatin to dissolve properly later.
Pour your strained rhubarb liquid back into the cleaned saucepan. Heat it gently over low heat – we don't want it boiling, just warm enough to melt the gelatin, maybe around 140°F (60°C). Add the bloomed gelatin to the warm rhubarb purée. Whisk constantly until the gelatin is completely dissolved and you don't see any grainy bits. This should only take a minute or two.
Remove the pan from the heat. Stir in the honey (or maple syrup) until it's fully combined. If you're using food coloring, add a drop or two now and stir until you get the color you like.
Carefully pour the warm liquid mixture into your gummy molds. If you're using ring molds, great! If you don't have specific gummy molds, you can use a small glass baking dish (like an 8x8 inch). For rings without molds, you could potentially pour into a thin layer in a pan and use a small circle cutter, then a smaller cutter in the middle once semi-set, but molds are easiest for shapes!
Pop the filled molds (or baking dish) into the refrigerator. Let them chill for at least 2-3 hours, or until they are completely firm and set.
Once set, carefully pop the gummies out of the molds. If you poured into a pan, cut them into squares or use a small cookie cutter to make shapes. If you like a coated gummy, place the granulated sugar or sweetener in a shallow dish and gently toss the gummies in it until lightly coated.
Your homemade rhubarb gummies are ready! Pop them, chew them, and enjoy that sweet-tart goodness!

Notes

Vegan Version: Swap honey for maple syrup. Replace gelatin with agar-agar powder (follow package directions, typically 1 tbsp agar powder per cup liquid).
Substitutions/Additions: Try cranberry, cherry, or berry blend juice. Cook with strawberries, blueberries, or raspberries. Add a pinch of ground ginger, dash of cinnamon, or citrus zest.
Tips: Do not boil the mixture after adding gelatin. Bloom gelatin properly by sprinkling over cold liquid and letting it sit. Straining makes gummies clearer and smoother (optional). Silicone molds are easiest for unmolding.
Storage: Store in an airtight container in the refrigerator for up to 2-3 weeks to prevent stickiness.