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Rhubarb Sour Belts

Rhubarb Sour Belts: Chewy, Tart Treats Made at Home

Homemade Rhubarb Sour Belts, a chewy and tart treat made from fresh rhubarb, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Drying Time 8 hours
Total Time 8 hours 40 minutes
Servings: 10 strips
Course: Snacks
Cuisine: Vegan
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Fresh Rhubarb Chopped
  • 1 cup Water For cooking
  • 1 cup Granulated Sugar Adjust to taste
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1/4 cup Honey or Maple Syrup Optional sweeteners
For Thickening (Optional)
  • 2 tablespoons Cornstarch To thicken if desired
For Coating
  • 1/2 cup Superfine Sugar For coating
  • 1 tablespoon Citric Acid For extra sourness

Equipment

  • Medium saucepan
  • Blender or immersion blender
  • Baking Sheet
  • parchment paper
  • Spatula
  • Knife or kitchen scissors

Method
 

Step-by-Step Instructions
  1. Chop fresh rhubarb and place in a saucepan with water. Simmer for 10–12 minutes until soft.
  2. Purée the cooked rhubarb mixture until smooth using a blender.
  3. Return the purée to the saucepan and stir in sugar, lemon juice, and optional sweeteners. Simmer for 10 minutes.
  4. For a firmer texture, mix cornstarch with cold water and stir into the mixture. Cook until thickened.
  5. Line a baking sheet with parchment paper and spread the rhubarb mixture evenly. Dehydrate at 150–170°F for 6–8 hours.
  6. Once dried and cooled, cut into strips and coat with superfine sugar and citric acid.
  7. Store in an airtight container at room temperature for up to 1 week.

Nutrition

Serving: 1stripCalories: 50kcalCarbohydrates: 12gSodium: 1mgPotassium: 30mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 1mgIron: 1mg

Notes

Adjust sweetness to your preference and experiment with additional flavors using other fruits or herbs.

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