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Chewy, tangy candy made from fresh rhubarb purée, sweetened with sugar and lemon, dried into flexible belts, and coated with a sour-sugar mix.

  • Total Time: Approximately 7 hours
  • Yield: 25 to 30 strips depending on cutting size 1x

Ingredients

Scale
  • 1 lb fresh rhubarb, chopped into pieces
  • 1/4 cup water
  • 1/2 cup granulated sugar (adjust to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • Optional: 1 tablespoon honey or maple syrup for added sweetness
  • 2 tablespoons cornstarch (optional, to speed thickening)
  • For coating: 1 tablespoon superfine sugar plus 1 teaspoon citric acid

Instructions

  1. Combine chopped rhubarb and water in a medium saucepan; simmer over medium heat, stirring occasionally, until rhubarb breaks down completely, about 10-12 minutes.
  2. Let mixture cool slightly, then blend into a smooth purée using a blender or immersion blender; optionally strain through a fine mesh sieve to remove fibers.
  3. Return purée to the pan; stir in sugar, lemon juice, and optional honey or maple syrup. Simmer gently on low, stirring often, until thickened, approximately 8-12 minutes.
  4. Optionally, make a slurry with 2 tablespoons cornstarch and 2 tablespoons cold water; stir into purée and continue stirring until thickened for faster setting.
  5. Line a baking sheet with parchment paper or silicone mat. Pour hot purée onto sheet and spread evenly to about 1/8 inch thickness.
  6. Dry in an oven set to lowest temperature (150–170°F / 65–75°C) or a dehydrator, for 6-8 hours, checking periodically to avoid over-drying.
  7. Once tacky but flexible, allow to cool completely on the sheet. Cut into long strips with a pizza cutter or kitchen scissors.
  8. Toss strips in a mixture of superfine sugar and citric acid to achieve a sour coating. Shake off excess and store airtight.

Notes

Pick the pinkest rhubarb stalks for best color., Straining purée yields smoother texture but is optional., Maintain consistent 1/8 inch thickness for even drying., Start checking drying after 5-6 hours due to variability in equipment and humidity., Adjust mixture thickness by adding water or additional simmering as needed., Cool candy fully before coating to help coating adhere., Use a silicone mat to prevent sticking and ease handling., Creative variations include substituting lime juice for lemon, adding grated ginger, steeping with herbs, or using pectin/gelatin for firmer texture., Store finished belts in airtight container in cool, dry place for 1-2 weeks; freeze individually wrapped for up to one month.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes simmer plus 6-8 hours drying
  • Category: Candy

Nutrition

  • Serving Size: 1 strip
  • Calories: Approximately 35-40 calories per strip (estimate based on ingredients)
  • Fat: 0 g per serving
  • Carbohydrates: Approximately 9-10 g per serving
  • Protein: <1 g per serving