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1
Combine the rhubarb, glucose, grenadine, and salt in a pot and bring to a boil over medium-high heat.
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2
Reduce the heat to medium and simmer until the rhubarb is tender and bright, about 10 minutes.
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3
Transfer to a blender and puree until silky smooth.
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4
Strain into a metal bowl to remove any rhubarb fibers and cool in an ice bath.
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5
Refrigerate for at least 30 minutes.
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6
Spray 24 (1 x 4-inch) acetate sheets or foil strips with cooking spray and wipe them lightly with a paper towel to remove any excess.
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7
Use an offset spatula to spread the rhubarb base as thinly and smoothly as possible on the strips of acetate or foil.
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8
Place them in a dehydrator and dry for 1 hour.
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9
The rhubarb should be completely dry and come off the acetate cleanly with only a little help from an offset spatula.
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10
If it is not ready, continue drying until it reaches this stage.
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11
Alternatively, set your oven to the lowest possible temperature and let the sheets dry out for at least 2 hours until the desired texture is reached.
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12
Immediately shape the ribbons into coils around the handle of a wooden spoon, slide them off onto a baking sheet, and let cool.
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13
Store in an airtight container.
