This is one of those ingenious, resourceful Icelandic dishes that anyone can make at home. There are so many possibilities for this recipe - adding the little nuggets of rhubarb to cookies and breads and granola bars - but also making little sugar-packed jars for family and friends for gifts. Fun! The outer skin remains a bit fibery/chewy. Try cutting up some larger pieces of the rhubarb to have a bigger ratio of flesh to skin. I have not tried this, and put a drying time of 8-12 hours, but I'm not sure how long it will really take(it takes about 8 hours in a 125 degree dehydrator). Please let me know if you make this how long it takes. Thanks! Adapted from Global Table Adventure.
All you need is a very hot day (95-100F), or a barely warm oven (150F). Chop up a pile of rhubarb and set it out in the sun (or in the oven), until dried up and shriveled. If you leave it outside, you might cover it lightly with a thin cloth to keep dust and bugs away.
Once the rhubarb dries up, pack it in sugar until needed. They get really small, so make a lot more than you think you'll need.
Use them in the place of raisins in bread, soups, and puddings.
Nutrition Facts :
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