Here’s a full recipe for Rhubarb Sour Snakes – a fun and tart homemade gummy candy with a rhubarb twist! These are chewy, sour, and brightly flavored, much like the sour gummy worms or snakes you’d find in stores, but made with real fruit.
Rhubarb Sour Snakes Recipe
Ingredients:
For the Rhubarb Puree:
2 cups chopped rhubarb (fresh or frozen)
1/4 cup water
2–3 tbsp granulated sugar (adjust to taste)
For the Gummy Mixture:
1/2 cup rhubarb puree (from above)
1/4 cup fruit juice (apple, strawberry, or lemon works great)
3 tbsp unflavored gelatin (about 3 packets)
1/3 cup granulated sugar or honey
Optional: a few drops of food coloring (red/pink)
Optional: 1–2 tsp citric acid (for more sourness)
For the Sour Coating:
1/4 cup granulated sugar
1–2 tsp citric acid (adjust to sourness preference)
Instructions:
Step 1: Make the Rhubarb Puree
Combine rhubarb, water, and sugar in a saucepan.
Simmer over medium heat for 10–15 minutes until rhubarb is soft.
Blend until smooth. Strain through a sieve to remove fibers if desired.
Measure out 1/2 cup for the gummies (leftovers can be used in smoothies or on toast).
Step 2: Make the Gummy Base
In a small saucepan, combine rhubarb puree and fruit juice.
Sprinkle the gelatin evenly over the top – let it bloom for 5 minutes.
Stir gently, then add sugar or honey and citric acid (if using).
Heat gently over low heat, stirring constantly until the gelatin and sugar are fully dissolved (don’t boil).
Step 3: Mold the Gummies
Pour the mixture into snake- or worm-shaped silicone molds. (If you don’t have molds, pour into a small flat pan and cut into strips once set.)
Refrigerate for at least 1–2 hours or until fully firm.
Step 4: Add the Sour Coating
In a small bowl, mix sugar and citric acid for the sour coating.
Unmold the gummies and toss them in the coating to evenly cover.
Tips:
Storage: Keep refrigerated in an airtight container for up to 1 week.
Color/Flavor Boost: Add a touch of strawberry or raspberry juice for more flavor complexity.
Vegan version? Use agar-agar instead of gelatin, though the texture will be firmer and less chewy.
