How to Dehydrate Rhubarb

Let's learn how to dehydrate rhubarb. This is all you need to know for making delicious rhubarb pies, jams, and smoothies, and of course: drying rhubarb!

Dehydrating Rhubarb collage

Rhubarb is great for pies, desserts, tarts, and smoothies too. Check out the recipes for sauce and jam at the bottom of this post. Here are instructions on how to rehydrate your rhubarb (or any fruit and vegetable).

Easy instructions for how to dehydrate rhubarb are coming up after these important FAQs.

Frequently Asked Questions:

Top questions: How do you dehydrate rhubarb, and can you dehydrate rhubarb?

And how to make dehydrated rhubarb too is tackled further down this page!

Dehydrated rhubarb candy?

Yes, you can turn dehydrated rhubarb pieces into a sweet and tart candy treat. Here is an easy recipe to follow:

Ingredients:

  • 1 lb rhubarb stalks, washed and chopped
  • 1 cup white sugar
  • 1⁄4 cup water
  • 1 tbsp lemon juice

Instructions:

  1. In a saucepan, mix the sugar, water, and lemon juice. Heat over medium, stirring occasionally, until sugar is dissolved.
  2. Add chopped rhubarb and simmer for 2-3 minutes just until slightly softened but still firm. Drain syrup.
  3. Arrange rhubarb pieces in a single layer on dehydrator trays. Dehydrate at 135°F for 6-8 hours until no moisture remains.
  4. Toss dried rhubarb bits into the remaining syrup mixture. Return to dehydrator for 2 hours at 145°F.
  5. Remove dried candy pieces, and let fully cool and harden on a baking sheet. Coat in sugar or citric acid if desired.
  6. Store finished candied rhubarb in an airtight container like a Mason jar for up to 1 month.

You now have a sweet-tart natural fruit candy full of flavor! Adjust ingredient amounts to suit your taste preferences.

When is rhubarb ready to harvest?

Rhubarb is ready to harvest when the stalks are at least 12 inches long.

Rhubarb should be harvested in the morning when the stalks are crisp. To harvest, cut the stalk at the base of the plant with a sharp knife.

What are the different types of rhubarb?

There are several different types of rhubarb that you can grow. Some of the most popular varieties include:

  • Victoria Rhubarb: Victoria rhubarb is a type of rhubarb that is early-maturing and cold-tolerant. Victoria rhubarb has green stalks with red tips.
  • Hales Best Jumbo Rhubarb: Hales Best Jumbo Rhubarb is a type of rhubarb that is large (as the name implies!) and has dark green stalks.
  • Canada Red Rhubarb: Canada Red rhubarb is a type of rhubarb that is cold-tolerant and has red stalks.

Rhubarb Nutrition Info.

VITAMINS: Vitamin A and Vitamin C, followed by Folate, and Choline.

MINERALS: Rhubarb is a fantastic source of Potassium and Calcium, followed by Phosphorus with trace amounts of Selenium, Iron, Manganese, and Zinc!

Rhubarb also contains Omega-6 fatty acids.

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How to Dehydrate Rhubarb

Let's get busy learning how to dehydrate rhubarb!

  1. Rinse in water and then slice your rhubarb into 1" chunks
  2. Steam your rhubarb until it is slightly tender
  3. Place the rhubarb on your food dehydrator trays
  4. Turn on your dehydrator and set the temperature between 125°F and 135°F
    (or per your food dehydrator's instructions).

Use our Fahrenheit to Celsius converter here on our site!

  • Drying time: between 6-14 hours
  • Dehydrated rhubarb will feel leathery when dried.
  • Remember to rotate your food dehydrator trays, for even drying.
Fresh rhubarb stalks on a plate

"Yunky" !!

When my dad was a kid, he and his friends used to call rhubarb "yunky"—and that's meant in a good way. He can't for the life of him remember why they called it that!

When I was a kid, I remember going through our back garden—nipping over the neighbor's fence—and breaking off stalks of rhubarb (the shame of it), and then rushing home with it!

Maybe this is something I should grow myself so I don't have to hop fences and get skinned knees?

Back in the kitchen with my pilfered rhubarb stalks: I'd dip the raw end into a bowl of sugar and ate it raw. OMG. I used to eat too much of it and ended up with stomachache!

Great Rhubarb in the UK!

As mentioned above about my eating rhubarb from the neighbor's yard, I think I remember seeing a few stalks growing in our own yard too—but it's that 'grass is always greener on the other side' syndrome! LOL (Yeah, whatever you say, Susan, we believe you).

Anyway, just wanted to say that living in the UK, with plentiful rain, and 'some sunshine', they sure have perfect growing conditions. I never did learn how to dehydrate rhubarb when I lived in the UK.

I'm comparing this to where I live now, in sunny hot central Florida. When you get older, you realize that when you were young you didn't know that something as special as fresh rhubarb would become something to not take for granted.

Rhubarb in our local grocery store is not cheap, so when it's in season at the store, I get busy dehydrating rhubarb!

Rhubarb Pie Recipe (click image below) followed by
How to Make Rhubarb Sauce, and Jam!

Rhubarb Pie from AllRecipesPhoto: Sopenia

This link is a great source for AllRecipes Rhubarb Recipes

How to Make Rhubarb Sauce

Rhubarb sauce is often served with ice cream or desserts.

Ingredients:

  • 1 pound fresh rhubarb, washed and cut into 1-inch pieces
  • 1/2 cup white sugar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Instructions:

  1. In a saucepan, combine rhubarb, sugar, and water.
  2. Cook over low heat until the sugar is dissolved and the rhubarb is soft, about 10 minutes.
  3. Mash the rhubarb with a spoon or use an immersion blender.
  4. In a small bowl, whisk together cornstarch and vanilla extract. Add this mixture to the rhubarb sauce and stir until thickened.
  5. Pour into a serving dish and refrigerate until chilled.

How to Make Rhubarb Jam

Here is a simple recipe for making rhubarb jam:

Ingredients:

  • 1 lb rhubarb, chopped into 1/2 inch pieces (about 4 cups chopped)
  • 1 cup white sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice

Instructions:

  1. In a large saucepan, combine the chopped rhubarb, sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring frequently.
  2. Once boiling, reduce heat to medium-low and simmer, uncovered, for 15-20 minutes, continuing to stir occasionally. The rhubarb will start to break down and the mixture will thicken.
  3. Once the jam has thickened to your desired consistency, remove it from the heat. For a smoother jam, you can blend briefly with an immersion blender.
  4. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and attach the lids and rings.
  5. Process the sealed jars in a water bath canner for 10 minutes. Adjust canning time if you live at a high altitude.
  6. Remove jars and allow them to cool completely. Check that the lids sealed properly. Store in a cool, dark place for up to 1 year.
  7. Once opened, store in the refrigerator for 3-4 weeks. Enjoy on toast, scones, or crackers!

The key to good jam is cooking the rhubarb until it breaks down and releases its juices. Be sure to stir frequently while simmering to prevent burning. Adding lemon juice brightens the flavor. Adjust sugar to taste based on the tartness of the rhubarb.

Enjoy your homemade rhubarb jam!

Best Areas to Grow Rhubarb?

Rhubarb growing in a field

Rhubarb grows best in cold climates and can tolerate frost. It prefers well-drained soil that is high in organic matter and the plants should be spaced 3 to 4 feet apart.

Rhubarb is typically harvested in the spring or early summer.

Thanks for stopping by "how to dehydrate rhubarb"! I hope you'll also try the rhubarb pie and sauce recipes!

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!

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