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.