Wash and chop fresh rhubarb into small pieces, approximately 1 inch in size. In a medium saucepan, combine the chopped rhubarb with enough water to submerge them, usually about 1-2 cups. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 10-12 minutes until the rhubarb is soft.

Remove the saucepan from the heat and let it cool for a few minutes. Transfer the cooked rhubarb and any remaining liquid into a blender. Blend on high until smooth. If desired, strain the purée through a fine-mesh sieve to remove any solids.

Place the smooth rhubarb purée back on medium heat and stir in the granulated sugar, lemon juice, and any optional sweeteners like honey or maple syrup. Continue to cook on low, allowing it to simmer for about 10 minutes.

For a chewier texture, prepare a cornstarch slurry by mixing a tablespoon of cornstarch with water. Gradually pour this into the simmering rhubarb purée while stirring continuously. Cook for an additional 2-3 minutes until thickened.

Line a baking sheet with parchment paper or a silicone mat. Pour the thickened rhubarb mixture onto the prepared baking sheet, using a spatula to spread it evenly into a layer about 1/8 inch thick.

Preheat your oven to the lowest temperature setting, usually between 150-170°F (65-75°C). Place the baking sheet in the oven and dehydrate for 6-8 hours until the mixture is dry but slightly pliable.

Once cooled, remove the baking sheet and slice the dried candy into strips of your desired width using kitchen scissors or a pizza cutter.

If desired, toss the cut strips in a mixture of superfine sugar and citric acid for a sweet-sour coating. Store the finished Rhubarb Sour Belts in an airtight container for up to one week.