Rainbow Rhubarb Sour Ribbons
Rainbow Rhubarb Sour Ribbons
Ingredients:
3 cups chopped fresh rhubarb (about 1/2-inch pieces)
1/2 cup granulated sugar (adjust to taste)
1/4 cup water
1 tablespoon lemon juice (to boost color and tang)
Natural food coloring (gel-based for vibrant colours) — optional but highly recommended
1/2 cup superfine sugar (for coating)
2 tablespoons citric acid (for that perfect sour punch)
Instructions:
1. Make the Rhubarb Puree
In a medium saucepan, combine the chopped rhubarb, 1/2 cup sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes very soft (about 10–12 minutes).
Use a hand blender or regular blender to puree until completely smooth.
2. Colour It Up
Divide the rhubarb puree into 3–5 small bowls (depending on how many rainbow colours you want).
Add a tiny bit of natural food colouring to each bowl to create vibrant shades (think pink, yellow, green, purple, blue!).
3. Create the Rainbow
Line a large baking sheet with a silicone mat (or parchment paper).
Spoon colourful stripes of the different purees next to each other, slightly overlapping, across the mat.
Use a spatula to gently smooth and blend the edges, creating a "rainbow" smear effect.
4. Dehydrate
Option 1 (Oven):
Preheat oven to the lowest setting (around 170°F / 75°C).
Place the sheet inside and prop the oven door slightly open with a wooden spoon.
Dry for 4–6 hours until the puree is firm but still flexible (not brittle).
Option 2 (Dehydrator):
Spread the coloured puree onto dehydrator trays lined with non-stick sheets.
Dry at 135°F (57°C) for 4–6 hours.
5. Cut and Coat
Once the sheet is dry and peelable, transfer it to a cutting board.
Use a pizza cutter or sharp knife to cut into long, thin ribbons.
In a shallow bowl, mix the superfine sugar and citric acid together.
Toss the ribbons gently in the sour sugar coating until fully covered.
6. Store
Keep the Rainbow Rhubarb Sour Ribbons in an airtight container at room temperature for up to 1 week.
Makes: About 30–40 ribbons
Prep Time: 20 minutes
Cook Time: 30 minutes
Drying Time: 4–6 hours (or overnight)
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