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 – 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!
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!).
- 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!
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.
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
- dry out slices using kitchen paper or a towel
- bake in a cool oven to dry for about 2 hours
The lightly coloured rainbow-like ribs along the stalks look rather arty, don’t they?
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.
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.
Dried Rhubarb Chips
- 2-3 Thick rhubarb sticks trimmed both ends
- 1 tbsp Caster sugar (superfine)
- 100 ml (3.5floz) Water
- 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.
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 #madaboutmacarons. À bientôt!