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Rhubarb Sour Belts

Delicious Rhubarb Sour Belts: Sweet & Tangy Homemade Treats

Discover the delightful homemade Rhubarb Sour Belts, a sweet-sour treat that’s vegan-friendly and low in calories.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 10 strips
Course: Snacks
Cuisine: Vegan
Calories: 35
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Candy Base
  • 4 cups Fresh Rhubarb chopped
  • 1/2 cup Water for simmering
  • 1 cup Granulated Sugar adjust to taste
  • 1/4 cup Lemon Juice freshly squeezed
  • 1/4 cup Honey or Maple Syrup optional for sweetness
  • 1 tablespoon Cornstarch optional for thickening
Coating
  • 1 cup Superfine Sugar for coating
  • 1/4 cup Citric Acid for sour finish

Equipment

  • medium saucepan
  • blender
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Knife

Method
 

Instructions
  1. Wash and chop fresh rhubarb into small pieces, then simmer in water for 10-12 minutes until soft.
  2. Cool and purée rhubarb until smooth in a blender.
  3. Cook the purée with sugar and lemon juice for 10 minutes until thickened.
  4. Mix cornstarch with water and add to thicken the mixture as needed.
  5. Line a baking sheet with parchment paper and spread the mixture evenly.
  6. Dehydrate in the oven at 150-170°F for 6-8 hours until pliable.
  7. Cut the cooled belts and toss in superfine sugar and citric acid.
  8. Store in an airtight container for up to one week.

Nutrition

Serving: 1stripCalories: 35kcalCarbohydrates: 9gPotassium: 50mgFiber: 1gSugar: 8gVitamin C: 15mgCalcium: 1mgIron: 1mg

Notes

For best flavor, allow the belts to sit for a day before consuming. Adjust the sugar and toppings to your liking.

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