Description
A delightful blend of sweet and sour flavors, these homemade rhubarb sour belts are a fun and nostalgic treat for the whole family.
Ingredients
- 4 cups Fresh rhubarb, chopped
- 1 cup Water
- 1 cup Granulated sugar
- 1/4 cup Lemon juice (freshly squeezed is best)
- 1/4 cup Honey or Maple Syrup
- 2 tablespoons Cornstarch
- 1/2 cup Superfine sugar (for dusting)
- 2 tablespoons Citric acid (for that extra sour kick)
Instructions
- Chop the rhubarb into small, evenly sized pieces.
- Simmer the rhubarb and water in a large saucepan until soft, about ten minutes.
- Add the granulated sugar, lemon juice, and honey (or maple syrup) and allow to simmer for five minutes.
- Thicken the mixture by gradually adding cornstarch, stirring constantly for about five minutes.
- Stir in citric acid off the heat for a zesty flavor.
- Prepare a greased or parchment-lined baking sheet by pouring the rhubarb mixture onto it.
- Cool the mixture for one hour at room temperature, then refrigerate for 3-4 hours until set.
- Cut the candy into strips after dusting a clean surface with superfine sugar.
- Dust the cut strips with more superfine sugar to prevent sticking.
Notes
Store sour belts in an airtight container with parchment paper between layers to keep them chewy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American