A delicious, fun snack. Make it with just rhubarb or mix in other fruit for vibrant colors and great flavor combinations. Rhubarb strawberry is one of our favorites! The pectin in the applesauce helps thicken the puree so it's not too runny. Go ahead and double or triple the recipe!
Prep Time15 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Course: Snack
Cuisine: American
Keyword: dehydrdating, fruit leather, fruit roll ups, rhubarb pulled pork, strawberry rhubarb
Calories: 549kcal
Ingredients
2cupsrhubarbfresh or frozen
2cupsstrawberriesfresh or frozen
1/4-1/2cuphoneyto taste
1tspvanilla extract
1tspcinnamon
1cupapplesauce
Instructions
Combine rhubarb and strawberries in pot with 1/4 cup water and cook until soft, 8-12 minutes.
Remove from heat, puree until smooth with blender and let cool.
Combine with remainder of ingredients.
Spread onto lined dehydrator tray about 1/4 inch (6 mm) thick.
Place in dehydrator and dry at 135°F (57°C) for 8-10 hours.
Press leather with flat fingers, if there’s an indentation or any dark, wet spots, it’s not ready. If it comes off easily, it is done. Watch how to tell if Fruit Leather is Dry on YouTube.
Roll and cut into strips. Let cool completely then store in sealed container for up to 1 month or in the freezer for longer.
Makes 2-3 cups puree for an 8x6 inch to 8x8 inch sheet of leather
Oven Drying
For oven dehydrating, line a cookie sheet with parchment paper. Turn to 170° F (70°C). Dry for 6-8 hours. (see post for details)