Dehydrating rhubarb
by Diane - June 26th, 2015.Filed under: Fruit, Using produce, Using what you grow - jam and wine.
I’d acquired a dehydrator earlier in the year and this is the first time I’ve used it.
I picked some very thin stems and bought them in as well as a bigger fatter stem. I tried to get all pink stems. Washed and sliced thinly they were laid out on the trays and the machine was switched on. I left it for about 6 hours. The pieces were all dry apart from some much fatter pieces I’d left deliberately larger. These were very soft on the outside and juicy and reminded me of a caterpillar to be honest. They wouldn’t store long. Unlike the small pieces that were dried rock solid.
It is like eating flavoured bark. It does soften after a moment and exuded the intense taste of rhubarb.
I will try it early spring with forced rhubarb which will be more tender and sweet.
