If you have some leftover fruit and berries in your freezer, you can use them to make healthy, homemade hiking snacks.
This recipe’s blend will wow your taste buds and will make your eyes happy. A smooth, tart flavour of rhubarb is nicely balanced with the sweetness of mango. Raspberry adds to leather some texture and gives it a lovely pink colour.
2/3 cup fresh or frozen rhubarb, trimmed and cut into cubes
1 tablespoon sugar
1 cup mango chunks, fresh or frozen
1/3 cup fresh raspberries
Pour rhubarb into the saucepan, add sugar and 4 tablespoons water.
Place over low-to-medium heat and bring to a boil.
Simmer, stirring occasionally, for 2 minutes until all the sugar is melted and rhubarb is softened.
Take off the heat and cool slightly.
Transfer the rhubarb into the food processor bowl. Add mango chunks and raspberries.
Process at high speed until smooth.
Spread the puree on the dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 135F/57C for about 6-10 hours until pliable.
Remove from the dehydrator and let cool to room temperature.
Cut fruit leather sheets into strips, then roll up.
Store fruit leather in an airtight container in a cool, dry place.
Yield: 12-15 rolls
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