I tried something new with the rhubarb my sister-in-law gave me – Rhubarb Apple Leather. I took the rhubarb pulp that was left after steam juicing the rhubarb for jelly and pureed it in a blender. I mixed it with a quart of my unsweetened home canned applesauce and some sugar before spreading it on dehydrator trays and drying it. It turned out great! It has that sweet tart flavor you find in a good rhubarb pie. This could easily be made with frozen rhubarb, too.
RHUBARB APPLE LEATHER (Pantry Cooking with Home Preserved Foods)
3 cups rhubarb puree made from soft, cooked rhubarb
4 cups unsweetened applesauce
3/4 cup sugar
Stir ingredients well. Spread mixture about 1/8-inch thick on lined dehydrator trays. Dry at 135o F for 7 to 8 hours or until completely dry. Leather should still be flexible. Fills 5 square trays using 1-1/4 to 1-1/2 cups per tray.
