What can I use instead of rhubarb in Sour Belts?

You can substitute rhubarb with strawberries or apples for a sweeter and less tart taste. Using applesauce can also help create a softer texture if needed.

How do I make sure my Rhubarb Sour Belts don't stick together?

To prevent sticking, dust the cut strips with cornstarch before storing them. Make sure they are fully dried, and store them in an airtight container.

Can I make Rhubarb Sour Belts ahead of time?

Yes, you can make these sour belts in advance and store them for up to a week in an airtight container. They are a great snack to prepare ahead of time.

Are Rhubarb Sour Belts gluten-free?

Yes, this recipe contains no gluten ingredients, making it a suitable option for those with gluten sensitivities. Always double-check that your ingredients are certified gluten-free if needed.

How can I tell when my Rhubarb Sour Belts are done drying?

They should feel tacky but not sticky. Ensure they are fully dry before removing them from the baking sheet to avoid any moisture-related issues.

Rhubarb Sour Belts: Easy, Tangy, and Delicious!

Ingredients

Scale

2 cups fresh chopped rhubarb
1 cup granulated sugar
1/2 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon citric acid
2 tablespoons cornstarch for dusting

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Instructions

Combine the fresh chopped rhubarb, sugar, water, and lemon juice in a medium saucepan; stir to mix well.
Bring the mixture to a boil over medium heat, then reduce to a simmer, cooking until the rhubarb is soft, about 10 to 15 minutes.
Remove the saucepan from heat and blend the mixture until smooth using a blender or immersion blender.
If you prefer a smoother texture, strain the mixture using a fine mesh strainer to remove any solids.
Spread the strained mixture evenly onto a lined baking sheet in a thin layer.
Dry the mixture in an oven set to the lowest temperature (around 150°F) for about 360 to 480 minutes or until it becomes fully dried.
Once dried, remove from the oven, cut into strips, and dust with cornstarch to prevent sticking.
Store the Rhubarb Sour Belts in an airtight container to enjoy later.

Notes

For a non-tart option, substitute rhubarb with strawberries or adjust the sugar level.

Author: vivian-brooks
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snacks
Method: Cooking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 strip
Calories: 120
Sugar: 22g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 0.5g
Cholesterol: 0mg