Wash and chop fresh rhubarb into small pieces. Combine with water in a saucepan and simmer for 10-12 minutes until tender.

Remove from heat, cool slightly, then blend until smooth. Strain for a silkier texture.

Return purée to saucepan, add sugar, lemon juice, and optional honey or maple syrup. Simmer for 10 minutes to thicken.

For firmer texture, mix cornstarch with water and add to the mixture while stirring. Simmer until thickened further.

Line a baking sheet with parchment paper. Pour the mixture and spread into an even layer about 1/8 inch thick.

Preheat oven to 150-170°F (65-75°C). Dehydrate in the oven for 6-8 hours until pliable and not sticky.

Cool completely, then cut into strips with scissors or a knife.

Toss strips in a mixture of superfine sugar and citric acid. Store in an airtight container at room temperature for up to one week.