Preparation

• Chop the rhubarb into small pieces, making sure each piece is roughly the same size for even cooking.
• In a large saucepan, combine the chopped rhubarb and one cup of water. Bring to a boil over medium heat, allowing the rhubarb to soften, which should take about 10 minutes.
• Once softened, reduce the heat to low and stir in one cup of granulated sugar, the lemon juice, and honey or maple syrup. Let it simmer for another 5 minutes, stirring frequently until everything is well combined.
• Gradually add the cornstarch to the mixture, stirring constantly to avoid clumping. Allow the mixture to cook for an additional 5 minutes until it thickens slightly.
• Remove the saucepan from heat and stir in the citric acid, which will enhance the sour flavor even further.
• Lightly grease a baking sheet or line it with parchment paper. Pour the rhubarb mixture onto the sheet, spreading it evenly to your desired thickness.
• Allow the mixture to cool at room temperature for around one hour. After it’s set, cover it with plastic wrap and refrigerate for about 3 to 4 hours or until it becomes firm.
• Once firm, dust a clean surface with the superfine sugar before turning out the set rhubarb candy.
• Cut the set candy into strips using a sharp knife or pizza cutter. Dust the strips with more superfine sugar to achieve a nice coating.