strawberry rhubarb fruit leather


Garrison Keillor says it best, though I would add some strawberry to his equation:

“Yes, nothing gets the taste of shame and humiliation out of your mouth like Beboparebop rhubarb pie . . .”

“But one little thing can revive a guy,
And that is a piece of rhubarb pie.
Serve it up, nice and hot,
Maybe things aren’t as bad as you thought.

Mama’s little baby loves rhubarb, rhubarb,
Beebopareebop Rhubarb Pie.
Mama’s little baby loves rhubarb, rhubarb,
Beebopareebop Rhubarb Pie.”

– Garrison Keillor on Praire Home Companion

I’m thinking in song today, and I don’t know why.


Pat-a-cake, pat-a-cake, baker’s man. Bake me some leather as fast as you can!


Stew it . . .


Puree it . . .


Spread it on a pan . . . And put it in the oven for Claire and her friends!


Then give it a few hours, and you’ll have perfectly sweet-tart fruit leather.


Strawberry Rhubarb Fruit Leather


  • 1 pint strawberries (either fresh or frozen)
  • 1 pint rhubarb pieces (either fresh or frozen)
  • 1/4 cup + 2 tablespoons sugar

Preheat your oven to the lowest temperature it will go. That’s 170°F for my oven.

Place all of the ingredients in a pot and heat them on medium heat. Smash them a bit with a potato masher. Simmer for 15 minutes. Remove from heat and pour into a food processor. Blend until smooth. Line two rimmed baking sheets with plastic wrap. Spread the fruit mixture evenly on the baking sheets. If your baking sheets are large, you may have to spread the fruit on only one sheet. You want the puree to be about 1/8 inch deep. Alternatively, spread the puree on the fruit leather sheets of your food dehydrator. Dehydrate for 6 to 12 hours, until the puree is not tacky. The dehydrating time will depend on the temperature of your oven or dehydrator and how thickly you spread the puree. Once the fruit leather is done, cut it, roll it, and enjoy it!



  1. I may have to get a dehydrator to try this and the dried apples for the granola recipe. Putting something in the oven for 10-12 hours to dehydrate is way-y-y-y too long for me. Love, Grandma

    1. Yeah, it does take a while. The thinner you spread it, the less time it takes, though. It’s not so bad if you start it on a Saturday morning when you’ll be home all day, and it’s finished by the afternoon.

  2. Rhubarb is good no matter where it is. Your Grandma L. is right, though. I happen to have a dehydrator but it can’t handle something juicy. I put apples on it to dry and peppers and figs. They all hold together. We’ll have to come up with another kind of dehydrator.
    Love, Grandma M.

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