Dried Rhubarb Chips
Servings : 10
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, otherwise store in an airtight container in a cool place - can keep for up to 2 months.