In a medium saucepan, combine roughly chopped fresh rhubarb with enough water to cover the bottom of the pan. Cook over medium heat for 10–12 minutes, stirring occasionally until the rhubarb softens and becomes mushy.

Once the rhubarb has cooled slightly, transfer the mixture to a blender and purée until smooth.

For a silkier consistency, strain the rhubarb purée through a fine mesh sieve into a clean bowl.

Return the strained purée to the saucepan and mix in granulated sugar, lemon juice, and honey if desired. Cook over low heat for about 10 minutes, stirring often, until the mixture thickens slightly.

If you prefer a denser texture, create a slurry by mixing cornstarch with a small amount of water, then stir it into the warm purée.

Pour the rhubarb mixture onto a lined baking sheet. Spread it evenly to approximately 1/8 inch thick.

Preheat your oven to 150–170°F (65–75°C). Place the baking sheet in the oven and let the mixture dry for 6–8 hours.

Once cooled, cut the mixture into strips and toss the strips in a mixture of superfine sugar and citric acid.

Store the finished Rhubarb Sour Belts in an airtight container for up to one week.