Rhubarb Glass

• 195 g Rhubarb Purée
• 33 g isomalt
• 28

In a pan, heat the rhubarb purée with the isomalt, icing sugar and glucose until the sugars are dissolved.

Thinly spread onto silicone mats and dehydrate at 70°C for 10 hours until hard. You can’t really get the same results without a dehydrator.

Break or cut into pieces.