Photo by Eva Kolenko

Strawberry Rhubarb Fruit Leather

Preheat oven to 200° F.

In a saucepan, combine strawberries, rhubarb and maple syrup and place pan over medium heat. Bring mixture to a boil, reduce to low and simmer until rhubarb is fork tender, about 10 minutes.

Transfer to a blender and puree until smooth. Spread the mixture evenly onto a parchment-lined baking sheet and dehydrate in the oven until the mixture is firm to the touch and separating from the parchment paper, about 3 hours.

Remove the fruit leather from the parchment and cool on a rack for 1 hour.

Using a sharp knife or kitchen shears, cut the fruit leather into 15 equal portions. Serve immediately or store at room temperature in an airtight container with parchment between the layers of leather pieces. Makes 5 servings.

Recipe by Jordan Wagman


Buy Kitchen Toke magazine >>