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Candied Rhubarb
Candied Rhubarb
Sweet and chewy bites bursting with tangy rhubarb and a hint of vanilla. COOKING METHOD: Dehydrating
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 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.
Nutrition
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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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
