Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
3-6 Serves
Prep time
15 minutes
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
- 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 (63°C). 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.
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