You might think of blueberries, bananas, peaches, and apples as natural pairings in fruit leather, but rhubarb? Oh yes. This rhubarb-apple fruit leather tastes just like rhubarb apple crumble, but without all of those pesky ingredients. This recipe gets right down to the fruit, which is what you’re really looking for in fruit leather, right? While rhubarb fruit leather might sound overpowering, the mildness of the apples is a great complement to the tangy, fresh rhubarb.


360 mL (1 ½ cups) rhubarb
720 mL (3 cups) sliced apples
120 mL (½ cup) honey
Chop the rhubarb and the apples, measure them, and place them in a blender. Add the honey, and blend the mixture until it is quite smooth, with no visible lumps.

If you have a dehydrator, place it on the setting for fruit leathers, and smooth the mixture onto a fruit leather tray. Every dehydrator is a little different, so check your manual and settings for the time that the leather needs to dehydrate.

If you’re dehydrating your fruit leather in the oven, preheat the oven to its lowest setting. Oil a baking pan very lightly, and place a thin layer of apple-rhubarb mixture over the baking pan so that it barely covers the pan. Bake on low for at least 6 hours, checking at 4 hours to ensure that the mixture is not burning.

When it’s done, use a pizza cutter to gently cut it into strips that roll up to make little rounds of fruit leather. Homemade fruit leather is often softer and less flexible than store-bought, but if it falls apart in your hands it likely needs more time drying.

This recipe is also delicious raw, eaten over yogurt.