Rhubarb Ginger Fruit Leather

Please welcome Green Vegan Living as she shares her experiences with rhubarb and fruit leathers….

I used to hate rhubarb, and wouldn’t have anything to do with it unless it was camouflaged by another (and much sweeter) fruit. I even went so far as to mow it down or “accidentally” pick it, claiming I thought it was a weed. As my tastes have changed, however, I’ve really developed a taste for more bitter and sour flavors, and, of course, rhubarb fits right into that category.

With it being summer and all, I am constantly on the lookout for easy, convenient, no-cook snacks that keep me fueled while I’m staying active in the sun. I grew up eating fruit leathers made lovingly by my grandma. Popping one of those into my mouth in the afternoon could always fulfill any sweet-tooth cravings I might have.

Enter: Rhubarb Ginger Fruit Leather. This latest creation of mine stems from the fact that I had some leftover rhubarb in my freezer after I bought copious amounts of it at the farmers’ markets earlier this spring, plus I am always a sucker for unique combinations that are hard to find elsewhere.

If you don’t have a food dehydrator, don’t fear. I’ve read plenty of recipes that suggest baking the leather on a cookie rack on the lowest temperature in the oven until the fruit is dry (times will vary depending on the oven).

What You’ll Need:
2 cups rhubarb, chopped (mine was originally frozen, so I defrosted it as well before using)
1/2 cup applesauce (I found a delicious apricot variety at my local grocery store that was perfect for added flavor)
1 teaspoon ginger, minced
juice from ½ lime

What You’ll Do:
1. Blend together all the ingredients in a blender or food processor until smooth (or, as smooth as the rhubarb will get). Add water if needed.

2. Spread the mixture onto your dehydrator sheet and dehydrate for about 5 hours. Check periodically to see if the fruit has dried, as dehydrators and their cooking times vary.

3. Slice the leather with a pizza cutter and roll each one up with parchment paper and tie with a string (a rubber band will work, but it may become distorted if you freeze it). They can be eaten immediately or stored in the freezer for up to a year.