Candied Rhubarb:  Start your candied rhubarb garnish by preheating your oven to 350° F. Next, take a paring knife or a vegetable peeler and run it flat along a raw stalk of rhubarb to make thin, 4″ long strips. Dip the raw strips of rhubarb into a simple syrup, place them  on a cookie sheet, then slide them into the oven on a middle rack for about 5 minutes, watching them closely. Once the edges begin to brown, take them out, gingerly peel them off of their cooking spot so they won’t stick and let them cool until crisp.