Rhubarb-Strawberry Fruit Leather

Three ingredients. That’s all it takes to make a batch of chewy, tangy-sweet fruit leather that puts store-bought fruit roll-ups to shame.

Rhubarb and strawberry are a classic spring pairing for good reason. The rhubarb brings a sharp, almost sour tartness while the strawberry rounds it out with natural sweetness. A little honey bridges the gap and helps the puree dry into a pliable sheet instead of something brittle.

Spread the combined puree thin and even on plastic wrap. Thickness matters here. Too thick and the center stays sticky for hours while the edges over-dry and crack. Aim for about ⅛ inch thick with no thin spots or holes.

Drying takes patience. Depending on your method (oven on lowest setting or a food dehydrator), you’re looking at several hours. It’s done when the surface is no longer tacky to the touch and the leather peels away from the plastic cleanly.

Chef Tips

• Blend the purees until completely smooth. Any chunks will create thick spots that won’t dry evenly.
• If using an oven, prop the door open slightly with a wooden spoon to let moisture escape.
• Cut finished leather into strips with scissors and roll up in parchment paper for easy storage.
• Store at room temperature in an airtight container for up to a month.

Variations

• Add a squeeze of lemon juice to brighten the flavor and help preserve the color.
• Swap strawberry for raspberry puree (strain out the seeds first) for a more tart version.
• Stir in a pinch of cinnamon before spreading for a warm spice note.