Rhubarb Sour Straws

Rhubarb is a new one for me. Growing up, I never ate rhubarb anything.... It wasn't until a visit to a local organic farm about a year ago that I saw it growing and asked about it. Apparently, the leaves are toxic and should never be eaten... fyi!

Anyway, I think it may have been my son who found a YouTube Kids video about rhubarb sour straws... I had to try it! It only takes a few steps and it is 100% KID APPROVED!! Each Rhubarb stalk makes about 4-5 slices (double up if they're long stalks). I usually do a batch with 4-5 stalks and they don't last more than 2-3 days! Give it a try!! You will be pleasantly surprised.

Ingredients:
Rhubarb
Cane Sugar

Directions:
Clean your Rhubarb stalks. Remove the leafy stems.

Use your mandolin or a peeler to make strips of rhubarb. It is okay to eat the red outer skin so don't worry about removing but it does have a thicker texture so it will be harder to chew when dried. Any loose strands can be removed but I say keep the red parts in! 

Here's another image so you can get an idea of how thick to cut your strips. You don't want them too thin or they may burn easier, especially in the oven.

In a bowl, toss your strips with 1/4 cup of sugar. The sugar doesn't need to completely coat the strips, just lightly 'dust' so that it helps absorb in the drying process.

Line your lightly dusted rhubarb strips on a pan lined with parchment or silicone mat. Be sure to leave some space in between so that they don't dry together.

If you're drying in the oven, use the lowest heat setting and check every 15-20 minutes. You want the strips to be pliable and chewy, not browned or hardened. They'll go from thick and stiff to soft and gooey and then back to hard and overcooked so just keep an eye out. 

If you're dehydrating, do so at 140-150 degrees for 30minutes to an hour. Same rules apply, make sure the strips are sticky and not dried out. 

When your strips are done, let them cool slightly so that you can touch them. This is where you'll move them back to your sugar bowl or plate and cover in sugar. If you want a more salty bite, you could add some salt but the rhubarb is tart enough to give the strips a sour quality. Yes, they're a sugary treat, but they're WAY better than the candy versions. I hope you give this one a try....