In a medium saucepan, combine 2 cups of chopped rhubarb with 1 cup of water. Place the saucepan over medium heat and bring to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the rhubarb is soft and breaks apart easily.

Remove the saucepan from heat and allow the rhubarb mixture to cool slightly. Carefully transfer the mixture to a blender and purée until smooth.

Return the strained purée back to the saucepan. Stir in 1 cup of granulated sugar and 3 tablespoons of fresh lemon juice. Cook the mixture over low heat, simmering gently for about 10 minutes.

If you prefer a chewier texture, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly stir this mixture into your simmering purée.

Line a baking sheet with parchment paper or a silicone mat. Carefully pour the thickened purée onto the prepared baking sheet, spreading it into an even layer approximately 1/8 inch thick.

Preheat your oven to its lowest temperature, typically between 150–170°F (65–75°C) and let the mixture dehydrate for 6–8 hours.

Once fully dried, remove the baking sheet from the oven and allow the rhubarb candy to cool completely. Cut into desired strips.

Store your Rhubarb Sour Belts in an airtight container.