½ cup fresh or frozen (thawed) rhubarb
1 raspberry Chocolate Temptation Bar
1 tsp lemon zest
¼ tsp coarse sea salt
Preheat oven to 170°F
Slice rhubarb thin and place on parchment lined baking sheet. Dehydrate in oven until rhubarb is almost dry. After the first 30 minutes check on rhubarb every 15 minutes.
Line a small pan with parchment paper. Melt chocolate bar in a small double boiler. Once melted, remove from heat and stir in dried rhubarb, reserve 2 tsp of dried rhubarb to garnish the top of bark.
Pour melted chocolate onto parchment paper and smooth thin with a silicon spatula nice and thin. Sprinkle remaining dried rhubarb over top of chocolate. Now sprinkle lemon zest and sea salt over bark.
Let bark set at room temperature or in the fridge.
Tip: Dried chayote and jicama also make excellent bark.