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Home / Dehydrating / Drying rhubarb

Drying rhubarb

Filed Under: Dehydrating, Seasonal Spring Tagged With: Rhubarb

Drying rhubarb

If your freezer has no more room for frozen rhubarb, and you don’t have the time to can it, you can dry it instead! It takes very little labour and time to prepare it for drying.

The stalks are the only part you use of rhubarb. Harvest with a twist and pull, rather than a cut. Harvest up to one-third of a plant at a time. You can start harvesting in the spring and continue through till the end of summer. Stop at the start of fall to let the plant pull energy back down into its roots for the next season.

See also: Rhubarb powder

Contents hide
  • 1 Yields and Equivalents
  • 2 Directions
  • 3 Storage
  • 4 Usage notes

Yields and Equivalents

1.75 kg (4 lbs) rhubarb as procured (no leaves, but untrimmed) = 1.5 kg (3.3 lbs) rhubarb, fresh, trimmed = 12 cup fresh, trimmed & chopped into 2 cm (1 inch) pieces = 2 ¾ cups dried pieces = 120 g (4 oz) dried pieces

Directions

Preparation: Remove and discard leaves (do not attempt to use leaves – toxic). Trim ends of stalks. Wash stalks. Cut into pieces 2 to 3 cm (1 inch) long. Wash pieces again. Spin dry in salad spinner, or pat dry in clean towel. Arrange on drying trays.

Blanching: None.

Temperature: 135 F / 57 C

Time: “Until leathery.” Time estimate can be up to 12 hours, depending on humidity in your area.

Notes: 1.75 kg (4 lbs) will fill 4 standard Excalibur drying trays

Reference: Excalibur. Preserve it naturally. 4th edition, 2012. Page 42.

Quality rating: The Excalibur manuals rate the quality of dried rhubarb as good, as does So Easy To Preserve. 6th Edition. 2014. Page 342.

Drying rhubarb on tray

Storage

Let the dehydrated product cool completely to room temperature before packing it into storage containers.

Watch the sealed containers for the first few days for any sign of condensation. If condensation occurs, dehydrate a bit more.

Label jar with name of product and date. Store away from heat and direct light.

Usage notes

Use dried rhubarb for sauces, add to pie and tart fillings, eat out of hand as a snack. Or grind for rhubarb powder.

Dried rhubarb pieces

Tagged With: Rhubarb

Filed Under: Dehydrating, Seasonal Spring Tagged With: Rhubarb

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
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