Dehydrated Recipes

Strawberry Rhubarb Leather | Commercial Dehydrators

These delicious Strawberry and Rhubarb Fruit Leathers are a great alternative to the typical store bought fruit leathers. They are made from natural ingredients with no added sugar, making these leathers a delicious snack for any occasion. A delicious treat that's good for you!

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Machine recommendation
Recommended machine
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Serves
3-6 Serves
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 4 cups rhubarb  
  • 6 cups strawberries
  • 1/2 cup honey
Ingredients
macros
  • 4 cups rhubarb  
  • 6 cups strawberries
  • 1/2 cup honey
Instructions
  1. Rinse  the  fruit  thoroughly.  Remove  the  stems  and dice the strawberries and rhubarb.  
  2. To  soften  the  diced  rhubarb,  transfer  them  into  a pot,  add  a  little  water,  and  cook  until  soft  over medium heat.
  3. Using  a  food  processor,  puree  all  the  ingredients(including  the  cooked  rhubarb).  You  may  replace the honey with any sweetener of your choice.  
  4. Set the dehydrator temperature to 145°F (63°C).  Line the dehydrator trays with parchment paper and spread the  mixture  thinly  and  evenly  on  the  parchment paper.  
  5. Dehydrate  for  6  hours  or  until  leathery.  Allow cooling before removing from the dehydrator.  
  6. Roll the leather and cut into desired lengths with a sharp knife.  
  7. Wrap the pieces and store them in airtight containers.
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Machine recommendation
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Prep time icon
Serves
3-6 Serves
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 4 cups rhubarb  
  • 6 cups strawberries
  • 1/2 cup honey
Ingredients
macros
  • 4 cups rhubarb  
  • 6 cups strawberries
  • 1/2 cup honey
Instructions
  1. Rinse  the  fruit  thoroughly.  Remove  the  stems  and dice the strawberries and rhubarb.  
  2. To  soften  the  diced  rhubarb,  transfer  them  into  a pot,  add  a  little  water,  and  cook  until  soft  over medium heat.
  3. Using  a  food  processor,  puree  all  the  ingredients(including  the  cooked  rhubarb).  You  may  replace the honey with any sweetener of your choice.  
  4. Set the dehydrator temperature to 145°F (63°C).  Line the dehydrator trays with parchment paper and spread the  mixture  thinly  and  evenly  on  the  parchment paper.  
  5. Dehydrate  for  6  hours  or  until  leathery.  Allow cooling before removing from the dehydrator.  
  6. Roll the leather and cut into desired lengths with a sharp knife.  
  7. Wrap the pieces and store them in airtight containers.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/