Rhubarb fruit leather

4 cups rhubarb

1 cup sugar

1 tbsp lemon juice

Clean and chop rhubarb into inch or so pieces. Place into a medium saucepan with sugar and lemon juice. Cook over medium heat until cooked (about 10 minutes, longer if rhubarb was frozen).

Puree after cooking. You can use an immersion blender, regular blender, or food processor.

Line baking sheets with parchment paper or silicone liners. Grease your liners for easier removal.

Spread out puree onto baking sheets into a thin layer. Place into a low oven (as low as it can go, mine is 170°) for several hours.

If you don't have a convection oven, leave door cracked open slightly and swap trays around several times while drying.

Drying times depend on thickness of puree.

To cut up, roll in parchment paper and get a really sharp knife. It is difficult to cut through.

I think I would have liked mine more sour, so I would try adding less sugar and/or adding more lemon juice.

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