An alternative to the desert crisp to make use of abundant rhubarb and apples that happen to be on sale. Leathers are nice snacks that keep well and don't require a lot of space.
- 330 gm of Rhubarb (approximately 3 three stalks) cut into small squares
- 340 gm of Gala Apples that have been peeled, cored and cut into similarly sized pieces
- 1 T Lemon juice
- 1/4 C sugar
- 1/2 C water
All of that was combined and cooked on low heat until the rhubarb began to fall apart and the apples were very tender.
Once that cooled, it was weighted (730 gm), blended until smooth and then put into silicon tray for dehydrating at 149 F for 10 hrs.
Even though the dehydrator manual suggests 800 gm/tray, probably couldn't have put more than this amount into the tray. Estimated this was about 3 cups, which is more than usually used for making leathers.
Recipe makes a single tray. To more efficiently use the dehydrator, it would be good to scale up this recipe or process other trays at the same time.