Prepare the rhubarb by combining 2 cups of chopped fresh rhubarb with 1/2 cup of water in a saucepan and simmering for 10-12 minutes.

Blend the mixture until smooth using a blender.

Strain the purée through a fine mesh sieve for a smoother texture.

Return the strained mixture to the saucepan, add 1 cup of sugar and 2 tablespoons of lemon juice, and simmer for about 10 minutes.

If desired, thicken using a mixture of 2 tablespoons cornstarch and 2 tablespoons water.

Spread the thickened mixture onto a lined baking sheet to about 1/8 inch thick.

Dehydrate in an oven at 150-170°F for 6-8 hours.

Once cool, slice into strips about 1 inch wide.

Coat the strips with a mixture of superfine sugar and citric acid.

Store in an airtight container for up to 1 week.