Ingredients
Equipment
Method
- Wash 1 or 2 rhubarb stalks thoroughly and trim off any tough ends. Using a sharp paring knife or a mandoline (set to a thin slice), carefully slice the stalks lengthwise into long, thin, even ribbons. Aim for consistent thickness so they dry uniformly.
- In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat the mixture gently over medium-low heat, stirring constantly, until the sugar is completely dissolved and the syrup is clear. Do not boil. Remove from heat and allow the simple syrup to cool completely to room temperature.
- Once the simple syrup is cool, submerge all your rhubarb ribbons into it. Ensure every ribbon is fully coated and soaking in the syrup. Let them soak for approximately 5 minutes to absorb some sweetness and moisture.
- Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper or a silicone mat. Carefully remove the soaked rhubarb ribbons from the syrup, letting any excess drip off, and arrange them in a single layer on the prepared baking sheet, ensuring they do not overlap. Bake for 1 to 1 1/2 hours, or until the ribbons have dried out enough to be pliable but still soft and flexible. They will still feel slightly sticky from the heat. At this point, remove a few ribbons at a time from the oven while the others stay warm. Gently wrap each warm ribbon loosely around skewers or the handles of cooking utensils to create a curled shape. Let them dry for about 10 minutes in this shape.
- While the rhubarb ribbons are still warm from the oven, prepare your sour coating. In a small bowl, mix together the citric acid (and any optional additional sugar, if desired, for a less intense sourness). Using a clean pastry brush or by lightly sprinkling, dust or brush the sour mixture evenly onto all sides of the warm rhubarb ribbons. The warmth helps the coating adhere.
- After applying the sour coating and allowing the initial curled shape to set slightly, gently slide the shaped ribbons off the skewers or utensils. You can further adjust their "belt" or wavy forms as desired. Transfer the Rhubarb Sour Belts to a wire cooling rack. Allow them to cool completely at room temperature, which helps them firm up and set their final shape.
Nutrition
Notes
Store your finished Rhubarb Sour Belts in an airtight container at room temperature. Layer the belts with small pieces of parchment paper between them to prevent sticking together. They will maintain their best texture and freshness for up to one week. Experiment with flavor variations like ginger or citrus for unique twists. Nutrition information is estimated based on common ingredients and serving sizes and may vary.