Hence, the fruit leather.
As I’ve discussed before, I have access to my roommate’s dehydrator. Dehydrators can often be found for sale second-hand or borrowed from a neighbour, so if you don’t own one, don’t despair.
This rhubarb fruit leather was relatively simple to make. The original recipe called for 4 cups of chopped rhubarb and a teaspoon of cinnamon. I also added 3 tablespoons of honey to sweeten it slightly. Add more honey for a sweeter flavour – mine was still rather tart.
I quadrupled the recipe, making 4 sheets of fruit leather.
- Bring a pot of water to a boil. Remove from heat.
- Add 4 cups chopped rhubarb. Cover and let stand 10 minutes.
- In a blender or food processor, puree fruit, with 1 teaspoon cinnamon and 3 tbsp honey (more to taste).
- Many dehydrators come with plastic sheets designed for fruit leather. Pour mixture onto sheet. Shake gently to encourage it to settle evenly.
- Dehydrate at 40 C/115 F for 12 hours. If your dehydrator doesn’t have a temperature setting, don’t worry, but you may have to check the leather fruit more frequently. Check after 12 hours. When ready, the fruit leather will be sticky, but not wet. You may need to continue dehydrating it for an additional 2-8 hours.
To store, remove the fruit leather from the plastic sheet. Transfer to wax paper. Roll and store in a cool, dry location.
Adventures in Local Food is your source for food news in Nova Scotia, from pickles to policy. It is a project organized by the Ecology Action Centre. Learn more about our program at https://www.ecologyaction.ca/ourfood