Ingredients
- 9 3/4 cups rhubarb
- 4 1/4 pounds strawberries
- 1 1/4 cups honey
Instructions
- Rinse the fruit thoroughly. Remove the stems and dice the strawberries and rhubarb.
- To soften the diced rhubarb, transfer them into a pot, add a little water, and cook until soft over medium heat.
- Using a food processor, puree all the ingredients(including the cooked rhubarb). You may replace the honey with any sweetener of your choice.
- Set the dehydrator temperature to 145 °F. Line the dehydrator trays with parchment paper and spread the mixture thinly and evenly on the parchment paper.
- Dehydrate for 6 hours or until leathery. Allow cooling before removing from the dehydrator.
- Roll the leather and cut into desired lengths with a sharp knife.
- Wrap the pieces and store them in airtight containers.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 81 kcal | 284 kcal |
| Protein | 1.1 g | 4 g |
| Fat | 0.4 g | 1.3 g |
| saturated | 0 g | 0.2 g |
| Carbohydrate | 17.6 g | 62.1 g |
| sugars | 16 g | 56.5 g |
| Fibre | 2.7 g | 9.6 g |
| Sodium | 4 mg | 13 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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