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Rhubarb Sour Belts

Homemade Rhubarb Sour Belts for a Tart Candy Adventure

Enjoy these delicious Homemade Rhubarb Sour Belts, a nostalgic treat that is wholesome and easy to make.
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Prep Time 20 minutes
Cook Time 1 hour
Dehydrating Time 8 hours
Total Time 9 hours 20 minutes
Servings: 10 belts
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Mixture
  • 2 cups Fresh Rhubarb Substitute with frozen rhubarb if fresh is unavailable
  • 1/4 cup Water
For Sweetening
  • 1 cup Granulated Sugar Adjust based on taste preference
  • 2 tablespoons Lemon Juice Lime juice can be an excellent substitute
  • 1/4 cup Honey or Maple Syrup Optional; substitute with agave syrup
For Texture
  • 2 tablespoons Cornstarch Optional for firmer belts
For Coating
  • 1/2 cup Superfine Sugar
  • 1 tablespoon Citric Acid

Equipment

  • Saucepan
  • Blender
  • fine mesh strainer
  • baking sheet
  • parchment paper

Method
 

Preparation Steps
  1. Chop rhubarb and simmer in saucepan with water for 10-12 minutes until tender.
  2. Purée the cooled rhubarb mixture until smooth.
  3. Strain the mixture through a fine-mesh strainer for smoothness.
  4. Stir in sugar and lemon juice, simmer for another 10 minutes.
  5. If desired, mix cornstarch with water and stir into the mixture, cooking for an additional 2-3 minutes.
  6. Spread the thickened rhubarb mixture onto a lined baking sheet.
  7. Dehydrate in a preheated oven at 150-170°F for 6-8 hours.
  8. Once cooled, cut into strips and roll in the sugar and citric acid mixture.

Nutrition

Serving: 1beltCalories: 100kcalCarbohydrates: 25gPotassium: 50mgFiber: 1gSugar: 22gVitamin C: 10mgCalcium: 1mgIron: 1mg

Notes

Store in an airtight container for up to 1 week at room temperature or 2 weeks in the fridge. Freeze for up to 3 months.

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