Rhubarb crisps

Rhubarb crisps

By
From
Huxtabook
Makes
50 crisps
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
2 thick rhubarb batons, washed, each 5 cm long
125ml liquid glucose

Method

  1. Peel the rhubarb with a sharp vegetable peeler to create thin strips.
  2. Heat the glucose in a small saucepan. One by one, dip the rhubarb strips into the hot glucose, until wilted. Remove with a fork and drain on paper towel.
  3. Dry well, then place the rhubarb strips on a sheet of baking paper.
  4. Dehydrate the rhubarb for 1½–2 hours in a preheated 90°C oven for 10–15 minutes, or for about 6 hours in a food dehydrator on high, until crisp.
  5. Leave to cool, then store between sheets of baking paper in a completely dry, well-sealed container. The crisps will keep in a cool dark place for several days.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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