Description
Rhubarb sour belts turn fresh spring stalks into chewy, tangy candy that beats store-bought treats hands down. These homemade sour candies deliver real fruit flavor with no artificial anything.
Ingredients
6-8 stalks fresh rhubarb, washed
2 cups granulated sugar (divided)
2-3 tablespoons citric acid (for sour coating)
Instructions
1. Using a vegetable peeler or mandoline, slice the rhubarb lengthwise into thin ribbons about 1/8 inch thick. You want them thin enough to dry properly but not so thin they fall apart.
2. Toss the rhubarb ribbons in 1 cup of sugar until well coated. Let them sit for about 5 minutes while you prep your baking sheet.
3. Lay the sugar-coated ribbons flat on a parchment-lined baking sheet. Don’t overlap them or they’ll stick together. Bake at 225°F for 25 minutes until they start to look slightly dried but still pliable.
4. While still warm, toss the ribbons in a mixture of remaining sugar and citric acid. Use a paper bag or container with a lid and shake well.
5. Lay the coated ribbons flat on dehydrator trays. Dry at 135°F for 8-12 hours until chewy but not brittle. If using an oven, set to the lowest temperature and prop the door open slightly.
6. Let the belts cool completely before storing. They’ll firm up a bit as they cool. Store in an airtight container away from humidity.
Notes
Use the reddest rhubarb you can find. Pink stalks make prettier candy than green ones.
Thickness matters – too thick and they won’t dry properly, too thin and they’ll turn crispy instead of chewy.
Don’t rush the dehydrating process. Turning up the heat makes them cook instead of dry, resulting in hard candy.
Add a tiny pinch of salt to your citric acid coating to enhance both the sweet and sour notes.
Find citric acid in the canning section of grocery stores or online. It’s cheap and lasts forever.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Candy
- Method: Dehydrating
- Cuisine: American