Dried Rhubarb Peelings


  • 40 ml ( fl oz) sugar syrup
  • Rhubarb peelings from above
  • 4 g ( oz) pink Murray salt


Heat the sugar syrup to about 60°C (140°F). Place the peelings in the syrup and remove from the heat. Lay out the peelings in a lined dehydrator so they are not touching and season with the salt. (We line the dehydrator here because the peelings are so fine that they tend to stick otherwise.) Dehydrate on low for 24 hours.