Drying and Dehydrating Rhubarb: Snacks, Storage, and “Candy”
Drying is a sweet way to stretch rhubarb season well past summer, turning your tangy stalks into crunchy snacks, fruit leathers, and even healthy “candy.” Whether you have a dehydrator, an oven, or just some kitchen space and sunshine, here’s how to prep, dry, and use rhubarb for tasty, long-keeping treats.
Keter Manor Outdoor Apex Double Door Garden Storage Shed (6 x 8ft)
A durable and stylish beige and brown garden storage shed perfect for storing garden tools, equipment, bikes, and outdoor essentials. Weather-resistant, low maintenance, and ideal for any garden or allotment setup.
🌱 Compost & Soil Improvers
Give your garden beds a boost before winter with compost and organic matter.
Shop Compost & Soil Improvers
🌿 Autumn Plant Feed & Fertiliser
Prepare your soil for autumn planting with suitable fertilisers and soil nutrients.
Browse Garden Fertilisers
🥬 Seed Trays & Propagation Kits
Keep growing through autumn by starting suitable hardy crops under cover.
Shop Seed Trays
Why Dry or Dehydrate Rhubarb?
- Preserves harvest: Reduces waste—use up gluts, ugly stalks, or garden extras.
- Portable and healthy: Dried rhubarb is a great natural snack or “sour chew.”
- Saves space: A whole patch’s worth shrinks down to a few airtight containers.
- Ready for winter: Makes a colorful, tart burst for granola, trail mix, yogurt, or as a unique baking add-in.
Prep: The Basics
- Wash and trim: Remove ends and all leaves (toxic).
- Peel if tough: Not required, but can help if stalks are thick or stringy.
- Cut into even pieces: 1/4–1/2″ (1–2cm) slices or thin batons work best.
Optional
- Blanching: Dip in boiling water for 1–2 minutes, then cool in ice water, to preserve color and improve texture.
- Toss with sugar: Sprinkle sparingly for a “candy” effect—draws out juice and softens tang.
Drying Methods
Dehydrator
- Spread in a single layer on dehydrator trays.
- Dry at 57°C/135°F for 8–12 hours until brittle or leathery.
Oven
- Line baking sheets with parchment.
- Lay out rhubarb pieces; set oven as low as it goes (60–80°C/140–175°F); prop door open.
- Dry for 6–12 hours, checking and flipping as needed.
Air Drying (In Hot, Dry Climates)
- String rhubarb pieces onto thread, hang in a dry, well-ventilated place out of direct sun.
- Turn every few days until fully leathery.
Storing Dried Rhubarb
- Cool completely; store in airtight containers or jars.
- Keep in a pantry, not the fridge.
- Use within 12 months for best quality.
Delicious Uses
- Snacks: Eat strips or chips as a tart, healthy “candy.”
- Fruit leather: Puree stewed rhubarb, spread thin, and dry on trays; cut into strips and roll up.
- Trail mix and granola: Chop dried rhubarb for a tangy addition.
- Yogurt and oatmeal: Soak for 5 minutes or add straight for a chewy bite.
- Baking: Mix finely chopped dried rhubarb into scones, muffins, or bread.
- Rehydrated compote: Steep in juice or water and simmer quickly for a sauce.
Pro Tips
- Young, red stalks are best for bright color and tenderness.
- Sweeten lightly with honey pre-drying for a “candy” effect.
- Test doneness by bending—shouldn’t snap unless fully dehydrated for storage.
Wrapping Up
Drying rhubarb lets you enjoy its unique tang and color all year long. From “garden candy” to snacks and baking, dried rhubarb is the ultimate way to savor spring—no fridge required!