"Dry Pie" (Rhubarb Fruit Leather)

Naturally gluten-free and dairy-free rhubarb fruit leather. Substitute a vegan sugar if desired.

Eric about to enjoy some "dry pie."

Our family adores rhubarb with its tart, snappy taste. Our "dry pie" rhubarb fruit leather keeps the fabulous taste of the pie, without the problem of the crust's carbs. Pouring off the liquid before dehydrating removes much of the tartness of the fruit, leaving a more plum-like flavor.

"They were a-mazing!"–K.O.

I more or less "invented" this recipe one day when I wanted to make a pie or crisp but did not care to mess with the flour and fat of the recipe. Ever since, this has been a family favorite! We use an inexpensive, circular dehydrator with stackable trays for this recipe.

"Dry Pie" Rhubarb Fruit Leather

Ingredients:

• 6 cups chopped frozen rhubarb

• 3/4 cup sugar, or to taste

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• olive oil or neutral oil, for dehydrator tray (propellant spray works, too)

  
  

Directions

1. Thaw rhubarb.

2. Pour off rhubarb liquid (reserve for other use).

3. In a non-reactive saucepan, combine drained rhubarb, sugar, salt and vanilla. Bring to a rolling boil over medium high heat. Cook uncovered until mushy, generally 5-7 minutes. Remove from heat and allow to cool slightly. You do not want steam coming off it as you pour it into the dehydrator trays.

4. Meanwhile, prepare the dehydrator tray (you will need the tray for fruit leather). Lightly oil/grease the tray. Skipping this step will result in the leather sticking like glue to the tray, becoming impossible to strip off neatly.

5. Pour the contents of the saucepan onto the dehydrator tray and push around until the area is more or less equally covered with the goo. There should not be major gaps of goo on the tray.

6. Dehydrate on 135 degrees Fahrenheit until a finger pressed on the leather squishes only slightly. If it is crunchy, the leather dried too much, but it will still be tasty. The time will depend on the temperature and humidity, but I generally start checking the tray at 10 to 12 hours.

7. Allow the leather to cool, then remove from the drying saucer. Enjoy immediately or wrap in plastic and store in the refrigerator. Not sure how long it will last beyond several weeks, as ours is generally gone pretty quickly.

   
   

Step 1 pic:

Thawed, chopped rhubarb with liquid.

Step 2 pic:

Liquid has been poured off.

Step 3 pic:

Cooked until everything is mushy. There should eventually not be distinct lumps identifiable.

Step 4 pic:

I use a kitchen brush to spread the oil about. You can use propellant spray, but I have not figured out why I need to be eating propellant.

Step 5 pic:

Ready for dehydrating!

Step 6 pic:

The dry pie is done and ready to peel and eat!

Enjoy!