Vanilla-Sugared Rhubarb Chews
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This recipe requires a dehydrator.
Don’t have one? Check out our backcountry friendly dehydrator-free recipes!
Sweet and chewy bites bursting with tangy rhubarb and a hint of vanilla.
Dietary Preferences: vegetarian, vegan
Approximate weight (per serving):Â 6g
Macronutrients (per serving):
Carb Energy
15.8g | 63 kcal
Protein Power
0.5g | 2 kcal
Fat Fuel
0.1g | 1 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Vanilla-Sugared Rhubarb Chews Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Rhubarb
Native to: western China
Top 3 nutrients: vitamin K, vitamin C, calcium
Rhubarb is a cold-season perennial vegetable, and it thrives in cooler temperatures. It’s one of the first crops to emerge in the spring. In Canada, rhubarb is typically in season during the late spring and early summer months. Generally, you can expect rhubarb to be available from April to June, with the peak of the season often occurring in May.
White Sugar
Native to: South Pacific (sugarcane); Europe (sugarbeets)
White sugar is best because it dissolves easily and provides sweetness without adding color or additional flavors. It allows the natural flavors of the rhubarb and vanilla to shine through.
Vanilla Extract
Native to: Mexico (vanilla)
While pure vanilla extract is generally considered the superior choice for flavor, the choice between pure and artificial vanilla extract often comes down to personal preference and budget. Pure vanilla extract is made from vanilla beans, which are the fruit of the vanilla orchid. Artificial Vanilla Extract (Vanilla Flavoring) is made from synthetic compounds such as vanillin.
How to dehydrate the rhubarb
Dehydrating rhubarb is quite simple. Normally, you would need to quickly blanch the rhubarb before dehydrating, however, since this recipe calls for macerating the rhubarb, you can skip that step!
Basic steps for Vanilla-Sugared Rhubarb Chews:
- Slice rhubarb into about 1/3″ thick pieces. Try to make pieces as similar in size to each other as possible.Â
- Macerate rhubarb in sugar and vanilla for 4 hours
- Arrange on a dehydrating tray with enough room for air to circulate between pieces (no over lapping)
- Place in dehydrator and dehydrate at 135℉ for about 10 hours
It’s that easy! More specific instructions, including ingredient measurements are provided in the recipe below.
Note:Â dehydrating times may vary (the water content and thickness of the ingredients, as well as the humidity and altitude of where you live in impact the time)
Wanna know more? Check out our dehydrating “How To’s“
How to know when Vanilla-Sugared Rhubarb Chews are properly dehydrated
Although Vanilla-Sugared Rhubarb Chews are made with a dehydrator, the desired final product is to be soft and chewy. The rhubarb should soft and slightly squishy, but dry to the touch. No moisture should excrete when torn in half and squeezed.
Raw rhubarb is shelf stable for about 2 weeks, however macerating with sugar, as well as dehydrating makes Vanilla-Sugared Rhubarb Chews shelf stable for several more weeks. However, it will likely be gobbled up long before then. If you don’t see yourself eating the Vanilla-Sugared Rhubarb Chews right away, I suggest storing them in the fridge or freezer to extend their shelf life and quality.
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Vanilla-Sugared Rhubarb Chews:
- Keep stored in a sealable container or bag
- Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use.Â
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the fridge or freezer (especially if not vacuum sealed)
When macerated, dried and stored properly, your Vanilla-Sugared Rhubarb Chews should keep at room temperature for several weeks, up to several months in the freezer.Â
Vanilla-Sugared Rhubarb Chew FAQ's
Can I use different types of sugar to macerate the rhubarb?
I haven’t personally tested other sugars with rhubarb in particular, however, in theory, you could use brown, raw or demerara sugar. That being said, using any of these sugars would alter the desired taste and texture of the rhubarb. I advise sticking with classic granulated white sugar.
Can I make these in the oven?
I wouldn’t recommend it. Most ovens don’t operate below 170℉ which is too hot to dehydrate rhubarb properly.Â
Vanilla-Sugared Rhubarb Chews
Sweet and chewy bites bursting with tangy rhubarb and a hint of vanilla. COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 stainless steel or non-reactive glass bowl
Ingredients
- 1 cup rhubarb
- 2 tbsp sugar
- ½ tsp vanilla
Instructions
- 1. Slice rhubarb into â…“" slices.
- 2. Combine sugar and vanilla in bowl; stir well to mix vanilla throughout sugar.
- 3. Add rhubarb to bowl and stir well to ensure all rhubarb is coated with sugar.
- 4. Let macerate (soak) in sugar for 4 hours.
- 5. Disperse on mesh lined dehydrator trays and dehydrate at 135℉ for about 10 hours.
Notes
- A mesh liner is required to avoid the rhubarb from falling between the dehydrating trays
- Dehydrating times may vary (the water content in the rhubarb, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Nutrition
Calories: 71kcalCarbohydrates: 15.8gProtein: 0.5gFat: 0.1gSaturated Fat: 0gCholesterol: 0mgSodium: 2.6mgFiber: 1.1gSugar: 13.6g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
Can I soak the rubarb over night or does
it need to b 4 hours?
I dehydrated way longer, but they still came out great! Sticky, chewy, and perfectly tart!