Homemade 3 Ingredient Strawberry Rhubarb Fruit Rollups
Rhubarb is one of the happiest sights around a garden in spring. It tends to be the first colorful edible that produces after the snow melt, the first sign that spring is really here, the first non-green colored goodness. Its lovely bright pinks and tangy bursts of flavor are welcome breaks in the dreary and drab following winter.
When I think of rhubarb, I think of rhubarb crisps, cobblers, pies and other home-baked goods. This year, though, instead of heading right for the oven, I decided to turn my sights toward my food dehydrator.
What else is rhubarb good for? A healthy version of the ever-popular fruit rollup! I’m so excited to share this recipe with you, because not only is it delicious and healthy at the same time, but it’s also incredibly easy to make with three basic ingredients: rhubarb, strawberries, and honey.
Strawberry Rhubarb Fruit Rollups
Ingredients:
3 cups rhubarb (chopped, prior to cooking down)
2 cups strawberries
2 tablespoons honey
Directions:
1.) Wash & chop rhubarb into small, even chunks
2.) Put chopped rhubarb in saucepan with enough water to cover it and heat on low for about 10 minutes, until rhubarb is softened
3.) Once rhubarb is softened, drain as much water as possible from pan. Then let cool so it isn’t too hot to touch and strain the remainder of the water from rhubarb with a cheesecloth (this is the kind I use).
4.) With an immersion blender (I love this one), blend the rhubarb until it is soft and creamy, then add strawberries and blend until both are well combined. Do the same with the honey until the entire mixture is blended fully.
If you have a food dehydrator:
5.) Pour onto food dehydrator (like this) and spread evenly across tray to about 1/4″ thickness. This for me was the hard part! I used a silicone spatula to help spread evenly. Dehydrate at 130° for about 4 hours, or until the leather no longer feels moist to the touch and is a bit sticky and able to peel off the tray easily.
If you don’t have a food dehydrator:
5.) Pour pureed mixture onto a baking sheet lined with parchment paper. Cook at 200° for about 2-3 hours. The amount of time it takes to dehydrate will depend on how much moisture is in the puree. If it has more moisture, it will take longer to dehydrate. Remove from oven when the fruit leather no longer feels moist to the touch and is a bit sticky. If it is easy to remove from the parchment paper, this is also a good sign that it’s ready.
*Important: If the leather dehydrates for too long, it will become crunchy, like fruit chips rather than leather.
6.) Tear into pieces (as large or as small as you want!) and roll loosely. (To make 8 fruit rollups, I tore the two trays of dried fruit that this recipe filled into 4 pieces each).
Enjoy stored in an air-tight container for up to a few weeks – if you can even wait that long to eat them all :)
Makes about 8 fruit rollups
Strawberry Rhubarb Fruit Rollups
Yields 8
Prep Time
15 min
Cook Time
4 hr
Ingredients
- 3 cups rhubarb (chopped, prior to cooking down)
- 2 cups strawberries
- 2 tablespoons honey
Instructions
- 1.) Wash & chop rhubarb into small, even chunks
- 2.) Put chopped rhubarb in saucepan with enough water to cover it and heat on low for about 10 minutes, until rhubarb is softened
- 3.) Once rhubarb is softened, drain as much water as possible from pan. Then let cool so it isn't too hot to touch and strain the remainder of the water from rhubarb with a cheesecloth (this is the kind I use).
- 4.) With an immersion blender (I love this one), blend the rhubarb until it is soft and creamy, then add strawberries and blend until both are well combined. Do the same with the honey until the entire mixture is blended fully.
If you have a food dehydrator
- 5.) Pour onto food dehydrator and spread evenly across tray to about 1/4" thickness. This for me was the hard part! I used a silicone spatula to help spread evenly. Dehydrate at 130° for about 4 hours, or until the leather no longer feels moist to the touch and is a bit sticky and able to peel off the tray easily.
If you don't have a food dehydrator
- 5.) Pour pureed mixture onto a baking sheet lined with parchment paper. Cook at 200° for about 2-3 hours. The amount of time it takes to dehydrate will depend on how much moisture is in the puree. If it has more moisture, it will take longer to dehydrate. Remove from oven when the fruit leather no longer feels moist to the touch and is a bit sticky. If it is easy to remove from the parchment paper, this is also a good sign that it's ready.
- *Important: If the leather dehydrates for too long, it will become crunchy, like fruit chips rather than leather.
- 6.) Tear into pieces (as large or as small as you want!) and roll loosely. (To make 8 fruit rollups, I tore the two trays of dried fruit that this recipe filled into 4 pieces each).
- Enjoy stored in an air-tight container for up to a few weeks - if you can even wait that long to eat them all :)
Continue reading here: Common eco-friendly, natural cleaning ingredients: what they are & where they come from
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