How to make dried rhubarb chips, a simple rhubarb garnish for desserts, sorbets, cheesecakes and even savoury dishes. These wafer-thin rhubarb ribbons add the kind of elegant finish often seen in Paris restaurants, yet they're surprisingly easy to make at home.
Loved this, worked really well but my teenage sons found them… I never got to try any! - Cheryl
Why Make Dried Rhubarb Chips?
This recipe stemmed (pun groan) when I first saw pretty dried pineapple sunflowers decorating an exotic fruit dessert a few years ago in Paris (by Chef William Ledeuil at Ze Kitchen Galerie). I just had to make them at home. And they're so easy!
From Pineapple Flowers to Rhubarb Ribbons
After trying pineapple flowers successfully at home (well, not entirely successfully: I nearly lost top of my thumb to the mandoline - so please be extremely careful). I used the same technique for apple slices and then rhubarb.
I cut a pineapple then also a Granny Smith apple into thin slices, soaked them in syrup then oven baked them to dry.
- For the pineapple, on this caramelised sticky roasted vanilla pineapple;
- Dried apples are delicious topped on ice cream served with salted caramel sauce.
So I tried it out on rhubarb too, using the same simple method. This time being a lot more careful with the mandolin's blade with the security attachment - and it worked!
How to Make Dried Rhubarb Chips
- Cut the thinnest, wafer-thin slices using a mandoline cutter (be very careful - use the safety attachment if possible)
- I prefer the bigger stalks of rhubarb for drying effectively but if you prefer the smaller, then be even more careful with the cutter!
- Soak rhubarb slices in a light syrup of sugar and water. Cover and leave for about 15 minutes
- Once they've been soaked, they will have stopped curling
- pat slices to dry using kitchen paper or a clean towel
- bake in a cool oven to dry for up to 2 hours - smaller slices take between an hour to 1h30.
The lightly coloured rainbow-like ribs along the stalks look rather arty, don't they?
If your rhubarb chips feel sticky rather than crisp, they usually need a little more drying time. Every oven behaves differently and thicker slices naturally take longer. Pat the slices thoroughly dry after soaking and continue drying until crisp.
I don't own a dehydrator, so I've only tested this recipe using the oven method. However, readers have suggested using a dehydrator on a low setting (around 55-60°C/130-140°F). If you've tried making these rhubarb ribbons in a dehydrator, I'd love to hear what worked for you in the comments below.
How to Use Them
We've all seen dried apple chips sold as a healthier alternative to crisps or used as a decorative garnish on desserts. Dried rhubarb chips work in much the same way, adding colour, texture and a pleasantly tart contrast.
They're particularly good on cheesecakes, ice creams and sorbets. Try them on my rhubarb and custard cheesecake, rhubarb sorbet with rose, Fraises Maltaises or even Fraises Romanoff for a simple restaurant-style finish.
The tartness also works surprisingly well with savoury dishes. Add a few chips to a terrine, pâté or foie gras platter for that little Paris bistro touch.
Whether you love rhubarb or are still on the fence, these delicate ribbons are an easy way to dress up a dessert and surprise guests with something a little different.
How Long Do Dried Rhubarb Chips Keep?
The good news is that they can keep for a couple of months if stored in an airtight container. Whether you use them on a cheesecake, a scoop of sorbet or even alongside a terrine, dried rhubarb chips are an easy way to add colour, texture and that little Paris restaurant touch at home.
For more recipes and inspiration, see the guide to rhubarb.
Dried Rhubarb Chips
Equipment
- Mandoline slicer optional
Ingredients
- 2-3 Thick rhubarb sticks trimmed both ends
- 1 tablespoon Caster sugar (superfine)
- 100 ml (3.5floz) Water
Instructions
- Wash and trim off both ends of the rhubarb. Using a mandoline cutter, slice the rhubarb as thin as you can, leaving on the rhubarb skin (please be careful and use the security attachment)
- Bring the water and sugar to boil in a saucepan.
- Transfer the rhubarb to a long shallow dish that will hold the rhubarb slices, depending on the length you wish to create for each chip. Pour over the hot syrup, ensuring that all the slices are coated. Cover the dish with cling film (plastic wrap) and leave to cool for about 15 minutes.
- Preheat the oven to the lowest setting you can, no more than 90°C/200°F (70°C fan).
- Dry the rhubarb slices on kitchen paper and place them apart on non-stick trays (slices touching will end up sticking together).
- Dry in the oven for up to 2 hours. Keep an eye on them after an hour, to ensure they're not darkening. If they're small, they will require less time to dry.
Notes
This post was first published 8 May 2016 but has now been completely updated.
Lisa
Can you use a dehydrator for this? What temps and timing would you recommend?
Jill Colonna
Great question, Lisa. I don't actually own a dehydrator, so I've only tested these using the oven method in the recipe. That said, I'd expect a dehydrator to work well at a low setting. If any readers have tried it, I'd love to hear what temperature and timing worked for them too! I've updated the post to mention this - thanks!
Toni
I was given a bag of precut frozen rhubarb. My friend has 3 plants and tends to freeze alot.
Can you make chips from short chubbys instead of long thin slices?
Jill Colonna
Hi Tony,
To be honest, I have never made these rhubarb chips using frozen rhubarb, just fresh. If you do try them using your friend's frozen chubbys, then please let me know how you got on. What a lovely friend to have that has a great supply it!
cheryl
Loved this, worked really well but my teenage sons found them...i never got to try any!!!
Jill Colonna
Oh dear - too funny! I know that problem only too well with 2 teenage daughters! Next time, hide them.
jeannie steinwand`
my question is: my chips are really sticky, shall i dry them further or give it up?
Jill Colonna
Please don't give up! Just ensure you dry them properly before baking them and perhaps keep them in the oven slightly longer - all ovens are different.
Thomasina
Dried rhubarb chips what a great idea Jill. I love the idea of putting them on lemon ice cream. Yes I do think the coloured rainbow-like ribs along the stalks look really arty and very special.
Christina | Christina's Cucina
I adore this, Jill!! You know how much I love rhubarb, and these would NEVER last 2 weeks, let alone 2 months in my house! I hope I can still find some rhubarb in the stores as I really don't want to have to wait a year to try this!
Jill Colonna
Hehe. I need to revise this just to check again how long they last since we ran out a few days after I made them. I do hope you can still find rhubarb after all your travels, Christina...
Liz
Haha, I love the safety warning! I have such a pitiful rhubarb crop that this may be the answer. Someday, I'll get enough to make a pie 🙂
Parisbreakfast
FAB! For savory do you still need the syrup?
Jill Colonna
Definitely!