Candied Rhubarb

Candied Rhubarb

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Sweet and chewy bites bursting with tangy rhubarb and a hint of vanilla.
Course Snack
Servings 2
Prep Time 1 hour 15 minutes
Dehydrating Time 7 hours


  • 1 Dehydrator
  • 1 stainless steel or non-reactive glass bowl


  • 1 cup rhubarb
  • 2 tbsp sugar
  • ½ tsp vanilla


  • 1. Slice rhubarb into ⅓" 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 1 hour.
  • 5. Disperse on mesh lined dehydrator trays and dehydrate at 135℉ for about 7 hours.


Calories: 71kcalCarbohydrates: 15.8gProtein: 0.5gFat: 0.1gSaturated Fat: 0gCholesterol: 0mgSodium: 2.6mgFiber: 1.1gSugar: 13.6g

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Storage Guidelines:

  • Keep stored in a sealable bag or container
    •  Tip: Vacuum sealing can more than triple the shelf life
  • Keep stored in a cool, dry and dark place
    • For longer term storage, store dried  in your freezer (especially if not vacuum sealed)
  • When dried and stored properly, these should have a shelf life of several months
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