In a medium saucepan, combine chopped fresh rhubarb and water. Stir well and bring to a gentle simmer over medium heat. Cook for 10–12 minutes until tender.

Remove from heat and allow to cool slightly. Transfer rhubarb mixture to a blender and puree until smooth.

Strain the pureed mixture through a fine-mesh sieve back into the saucepan, pressing to extract liquids.

Add granulated sugar and lemon juice to the pureed rhubarb. Drizzle in honey or maple syrup if desired. Simmer for an additional 10 minutes.

Optional: Create a cornstarch slurry and add to the mixture while stirring to thicken.

Line a baking sheet with parchment paper and pour the rhubarb mixture, spreading it evenly to about 1/8 inch thick.

Preheat oven to 150–170°F (65–75°C). Dehydrate in the oven for 6–8 hours until dry but pliable.

Remove and cool completely on a wire rack. Cut into long strips.

Combine superfine sugar and citric acid in a bowl. Toss each strip in the mixture for sourness.

Store in an airtight container at room temperature for up to one week.