Dehydrating rhubarb allows you to preserve it for year-round use in a variety of backpacking meals including oatmeal, desserts, stews and baked goods.
How to dehydrate rhubarb
Wash rhubarb stalks thoroughly. Cut off stalk ends.
Cut rhubarb stalks into 1/2 – inch pieces.
Steam the rhubarb until slightly tender. This procedure will help to eliminate acidity in the stalks and will make the rehydration process easier.
Spread rhubarb pieces on a dehydrator mesh sheets.
Dry at 130F/54C for 8-14 hours until crispy. Store in airtight container in a dark, cool place.
Step 6 (optional)
Grind dried rhubarb in a coffee grinder to a powder.
Sprinkle rhubarb powder over oatmeal or granola. Add to the sauces or mix with sea salt to make a rub for fish.
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