Prep 0 mins
Cook 8 hrs
This is one of those ingenious, resourceful Icelandic dishes that anyone can make at home. There are so many possibilities for this recipe – adding the little nuggets of rhubarb to cookies and breads and granola bars – but also making little sugar-packed jars for family and friends for gifts. Fun! The outer skin remains a bit fibery/chewy. Try cutting up some larger pieces of the rhubarb to have a bigger ratio of flesh to skin. I have not tried this, and put a drying time of 8-12 hours, but I'm not sure how long it will really take(it takes about 8 hours in a 125 degree dehydrator). Please let me know if you make this how long it takes. Thanks! Adapted from Global Table Adventure.
- All you need is a very hot day (95-100F), or a barely warm oven (150F). Chop up a pile of rhubarb and set it out in the sun (or in the oven), until dried up and shriveled. If you leave it outside, you might cover it lightly with a thin cloth to keep dust and bugs away.
- Once the rhubarb dries up, pack it in sugar until needed. They get really small, so make a lot more than you think you’ll need.
- Use them in the place of raisins in bread, soups, and puddings.
I love the idea as I always have more rhubarb than I can use and I made these using it fresh cut from the year. The "raisins" were made yesterday, I put the tray in a 150 degree oven for between 10-11 hrs and none of my pieces were over 1/2 an inch in size. I used Splenda for the sugar and that seemed to work fine but sugar would look nicer I think. I put them in a jar to sit overnight and found that they were a touch sticky this morning. I guess they weren't as dry as I had thought. This is one of those recipes that you'll need to try and see what works best for you taking into consideration the moisture content of the rhubarb, if the day hot and dry or damp and rainy (damp and rainy for me yesterday), and such. This morning I used them to make Oatmeal Lace Cookies With Dried Tart Cherries using the rhubarb in place of the cherries. Very yummy!