2 cups of fresh or frozen diced rhubarb. If frozen, thaw and drain liquid.
1 tbsp fresh lemon juice
1-2 tbsp of Walden Farms Jam
2 tbsp Walden Farms Maple Syrup
In a saucepan cook down rhubarb with jam, lemon juice, and maple syrup, for about 30 minutes.
Prepare a baking sheet with a silicon slip mat.
Blend the rhubarb mixture into a puree.
Spread even and thin on the slip mat, but not too thin, you do not want to be able to see through the puree.
Dehydrate at 140 degrees or 170 degrees depending on whether you have a dehydrator or oven. If oven has a convection feature, I recommend using convection.
Dehydrate for 6 or more hours until tacky or completely dry – your preference.
You can turn your pan throughout the drying time for evenness if you wish but not necessary.
You can cut into strips and wrap in parchment paper, or place in sealed containers.
Recipes yields 2 cups of vegetables and 2.5 servings of sweeteners