Contributed by Lynne Snyder
- 4 cups rhubarb, cut into 1/2 inch pieces
- 1-1/3 cups sugar
- 1/4 cup water
- 1 pkg unsweetened Kool-Aid
Wash rhubarb and cut it into ½ inch pieces. Put rhubarb, sugar, and water into a pot and bring to a boil. I cover it at first and then uncover it to boil as much liquid off as possible.
As soon as the rhubarb is soft you can blend it—I use an immersion blender—also called a “stick” or “handheld” blender. If you use a normal blender be extremely careful as hot liquids will “pop” the lid. You may want to let it cool some before blending and then hold the lid on with a kitchen towel, folded to make many layers.
Add a pkg. of Kool-Aid, blend again. Pour onto a greased cookie sheet—I spray with “Pam” and then smooth it out the Pam with my hands. Try to get the rhubarb mixture as evenly spread as possible—maybe even a little thicker on the edges as they dry faster. Put in a dehydrator or an oven set to a low temperature—my oven has a dehydrator feature on it and I can get it to a low temperature and a fan continually runs so it is a more even heat. I even make yogurt in the oven, which takes a 110° temperature.
Dehydrate until almost dry. Let cool, peel off the cookie sheet, roll, and cut.
Sometimes I peel off the cookie sheet and put the leather, top side down, right on the oven rack, turn the oven off and let it “dry” for another hour or so. You can lightly dust with cornstarch if desired. I have also dried the leather in a car, with a window cracked. The car smells divine! Just make sure the cookie sheet is perfectly level.
Note: if you have some strawberries you can blend them with the rhubarb. If you have enough you won’t need the Kool Aid® You could try adding other fruits. Our favorite flavors are cherry and grape. The grape leather dries a curious green-purple color. Do not attempt this recipe if you are using a warped cookie sheet. You want to get the leather to a uniform thickness so it will dry evenly.
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