Any other rhubarb fans out there? I love rhubarb for it’s tartness and usually enjoy it most in savory dishes. In sweet dishes the tartness gets lost for me. This time I developed a snack, this strawberry rhubarb fruit leather recipe, that is deliciously tart!
I used a little bit of honey to sweeten the fruit leather so that it would still be enjoyable. How much you use is up to you. I recommend taste testing the puree before drying so you can add honey to taste.
You might like to make this leather recipe a sweet one instead of a tart one, and that is totally up to you! The honey is easily mixed in after cooking down the rhubarb, so you can taste and mix and taste and mix until you found the right combo.
The amount of sweetner you might like will be entirely dependent on the sweetness of your strawberries, your love for tart rhubarb, and how big your sweet tooth is! The best part about making it yourself is that you can make it your way.
Variations to the Tart Strawberry Rhubarb Fruit Leather recipe:
- Sweetner: I used honey because it doesn’t need to be dissolved, and it is a great natural sweetener. You could use agave in place of the honey. If you want to use granulated sugar, mix it into the rhubarb at the end of cooking until the sugar is dissolved.
- Fruit amounts: You can add more strawberries to this recipe to help sweeten it, or just because strawberries are delicious. If you do, you will want to use more leather trays in your dehydrator, or use less rhubarb to compensate.
- 3 cups diced rhubarb (about 12 oz)
- 2 TBS water
- 1 ½ cups sliced strawberries
- 3 TBS honey, or more to taste
- Combine rhubarb and water in a medium sauce pan. Bring to a boil and simmer uncovered 10-15 minutes or until the rhubarb is broken down and the water in the bottom looks thick and syrupy.
- Transfer to a blender and add the strawberries. Blend until smooth, taste, and add honey to taste. I used 3 TBS and it resulted in a delightfully tart fruit leather. If you want a sweet leather, you might use up to 8 TBS, or ½ cup honey. Again, taste test to be sure.
- Spread the puree over leather trays in your dehydrator, or cover your trays with parchment paper to spread the puree. It should cover 2 -10x10 inch squares, or two dehydrator trays in my dehydrator.
- Dehydrate the fruit leather at 135 F for 6-8 hours. When done it should not be sticky anywhere on the tray. If the edges are looking crunchy before the center is set, that is ok. Simply let them sit out overnight and they will reabsorb humidity from the air and become soft again.
