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How to make dried rhubarb chips, an easy delicious garnish for fruit desserts, ice creams/sorbets and savoury dishes such as terrines and pâté.

Dried Rhubarb Chips

Dried Rhubarb Chips – A Parisian Restaurant Trend

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!

dried pineapple flower on top of ice cream and caramelised vanilla pineapple

First tried drying pineapple – it worked!

long slice of dried rhubarb and apples with ice cream

Then it worked for apple chips too – and rhubarb!

Same Method as for Pineapple or Apple Chips

After trying them out successfully in my own kitchen (well, not that successfully: I just missed cutting my thumb to the nerve with the mandoline – so please be extremely careful!).

I cut a pineapple then also a Granny Smith apple into thin slices, soaked them in syrup then oven baked them to dry.

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!


dried rhubarb slices decorating a strawberry cheesecake

What to do with Dehydrated Rhubarb

We’ve seen dried apple chips – either sold in packets as a healthy alternative to potato chips (crisps as we say in the UK), or used as a garnish in desserts. So why not dried rhubarb chips? They are the perfect decor for ice creams and sorbet plus your Spring desserts.

Ideal garnish for this rhubarb and custard cheesecake (or any cheesecake as they’re beautifully tart) and all sorts of these rhubarb dishes.

Even savoury! The tartness is fun to match up with Foie Gras, terrines or pâtés, for example.

How to Make Dried Rhubarb Chips

  • Cut thinnest slices using a mandoline cutter (be very careful – use the safety attachment)

  • Soak rhubarb slices in a light syrup of sugar and water. Cover and leave for about 15 minutes

patting rhubarb slices dry with kitchen paper

  • dry out slices using kitchen paper or a towel
  • bake in a cool oven to dry for about 2 hours

thin slices of rhubarb drying on a baking tray

The lightly coloured rainbow-like ribs along the stalks look rather arty, don’t they?

Rhubarb chips recipe

Either you love rhubarb’s tartness or not, but use it to your advantage to surprise guests with these arty chips. They’re also great on savoury dishes such as Foie Gras, terrines or pâtés for that Parisian restaurant touch.

slice of dried rhubarb sticking out of a glass of sorbet

Add them to this rhubarb and rose sorbet or other rhubarb desserts such as rhubarb & strawberry gratin. Or try on creamy lemon ice cream for a real tart dessert!

How long can Rhubarb Chips keep?

The good news is that they can keep for a couple of months if stored in an airtight container.

slice of dried rhubarb sticking out of a glass of sorbet
5 from 2 votes

Dried Rhubarb Chips

Author: Jill Colonna
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course : confiserie
Cuisine : French
Keyword : dried rhubarb slices, dried rhubarb chips, pineapple chips, apple chips, dehydrated rhubarb slices
Servings : 10
Calories : 9kcal

Description

How to make dried rhubarb chips, an easy delicious garnish for fruit desserts, ice creams/sorbets and savoury dishes such as terrines and pâté

Ingredients

  • 2-3 Thick rhubarb sticks trimmed both ends
  • 1 tbsp 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, around 90°C/200°F/70°C fan.
  • Dry the rhubarb slices on kitchen paper and place them on non-stick trays.
  • Dry in the oven for about 2 hours. Keep an eye on them after 1h30 mins, to ensure they're not darkening.
  • Ready to use.

Notes

Store in an airtight container in a cool place - can keep for up to 2 months.

This post was first published 8 May 2016 but has now been updated with easier to read instructions.

Have you made this recipe?

I’d love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support. On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacaronsÀ bientôt!

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Comments (12)

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!

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…

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 🙂

FAB! For savory do you still need the syrup?

Definitely!