Growing up, rhubarb was one of those foods I hated for no reason. I had never even tried it but I would wrinkle my nose whenever it appeared on our table. But as my palate evolved and I discovered my deep love for sour foods, everything changed. When my friend offered to bring me fresh rhubarb from her garden, I jumped at the opportunity. She was so generous that she even gave me a plantling to grow my own and now I can’t wait for next year to watch those gorgeous red stalks grow in my garden.
In France, rhubarb is incredibly common in our dessert repertoire. You’ll find it starring in countless pies and crumbles, often paired beautifully with strawberries and apples to balance its tartness. This is quite different from Scandinavia, where I’ve learned that everyone seems to have childhood memories of eating raw rhubarb stalks dipped in sugar but no adult eats rhubarb desserts. At least not in the circles I know. More for me I guess.
About two years ago, I invested in a dehydrator and have been experimenting with preserving all sorts of fruits ever since. So naturally, when faced with an abundance of fresh rhubarb, I thought: why not try dehydrating it? Even though rhubarb is technically a vegetable (the stalks are what we eat), I figured it could transform into something deliciously snackable with the right approach.
The challenge with rhubarb is the intense sourness when raw. Also, it’s worth mentioning that the leaves are toxic, so we only use the stalks. The key to successful rhubarb treats is sweetening it. Before the dehydration process, I prepared a simple syrup using a 2:1 ratio of sugar to water and soaked the rhubarb pieces in it. This method ensures the sugar distributes evenly throughout each piece, rather than just coating the surface as it would if you simply sprinkled sugar on top. The final result reminds me of my favorite sour candies: that perfect balance of sweet and tart that makes your mouth water.
Ingredients
- 500g fresh rhubarb stalks
- 200g sugar
- 100ml water
- Vanilla extract (optional)
Instructions
Begin by slicing your rhubarb evenly into 1-2 cm pieces. In a pot, combine the sugar, water, and vanilla extract if using. Heat the mixture over medium heat, stirring until the sugar completely dissolves. Once dissolved, turn off the heat and add the rhubarb pieces to the pot.
Let the rhubarb sit in the syrup at room temperature for 1-2 hours, stirring occasionally. Don’t worry if it seems like there isn’t enough syrup at first. The rhubarb will quickly shrink and release its own juices, and soon all the pieces will be beautifully submerged.
After the soaking time, strain the rhubarb (save that rhubarb-infused syrup; it’s incredible in desserts or cocktails). Arrange the syrup-soaked pieces on your dehydrator trays, making sure they don’t overlap.
Dehydrate at 70°C until the rhubarb is dry but still maintains some flexibility. You want it bendy, not brittle. Depending on your climate and the size of your pieces, this can take anywhere from 8 to 24 hours. The result is a perfectly chewy, sweet and sour treat that captures all the essence of rhubarb in concentrated form.
Once your dehydrated rhubarb has cooled completely, store it in a clean, airtight jar. Properly dehydrated and stored, it will keep for several weeks, even months, maintaining its delicious sweet-tart flavor. Just make sure the pieces are completely dry before storing to prevent any moisture from causing spoilage
This was my first attempt and I can say with confidence that it won’t be my last. The plan is now to keep a batch on hand for when that sour craving hits. It’s like having homemade candy that actually started life in a garden.
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