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Rhubarb Sour Belts

Rhubarb Sour Belts: Sweet & Tangy Treats You’ll Love

Rhubarb Sour Belts are a delightful blend of sweet and tangy flavors, offering a healthier alternative to store-bought candies.
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Prep Time 30 minutes
Cook Time 8 hours
Cooling Time 10 minutes
Total Time 8 hours 40 minutes
Servings: 12 belts
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups chopped fresh rhubarb You can substitute with strawberries for a sweeter taste.
  • 1-1.5 cups sugar Adjust based on sweetness preference.
  • ½ cup water Essential for cooking.
  • 1 large lemon Use juice for flavor enhancement.
For Dusting
  • 1 cup cornstarch Prevents sticking.

Equipment

  • Medium saucepan
  • Blender
  • Baking Sheet
  • Parchment paper
  • Spatula
  • knife or kitchen scissors

Method
 

Steps
  1. In a medium saucepan, combine the chopped rhubarb, sugar, water, and lemon juice. Stir to coat the rhubarb.
  2. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
  3. Reduce heat and simmer for about 10-15 minutes until the rhubarb is soft and the mixture resembles a chunky sauce.
  4. Remove from heat and let cool for a couple of minutes. Then blend until smooth.
  5. Spread the mixture on a lined baking sheet into a uniform layer, about ¼ inch thick.
  6. Dry in the oven at the lowest setting for 6-8 hours until the surface is tacky but not sticky.
  7. Once dried, cool completely, cut into strips, and dust both sides with cornstarch.
  8. Store in an airtight container at room temperature.

Nutrition

Serving: 1beltCalories: 100kcalCarbohydrates: 25gSodium: 5mgPotassium: 100mgFiber: 1gSugar: 20gVitamin C: 15mg

Notes

These Rhubarb Sour Belts are best enjoyed within a week. If they become sticky, dust with additional cornstarch.

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