If you have some leftover fruit and berries in your freezer, you can use them to make healthy, homemade hiking snacks.
This recipe’s blend will wow your taste buds and will make your eyes happy. A smooth, tart flavour of rhubarb is nicely balanced with the sweetness of mango. Raspberry adds to leather some texture and gives it a lovely pink colour.
Ingredients:
2/3 cup fresh or frozen rhubarb, trimmed and cut into cubes
1 tablespoon sugar
1 cup mango chunks, fresh or frozen
1/3 cup fresh raspberries
Method:
Step 1 – Prepare the Rhubarb
In a saucepan, combine the diced rhubarb, sugar, and 4 tablespoons of water. Cook over medium heat until the rhubarb softens and the sugar dissolves, approximately 2 minutes.
Step 2 – Blend the Fruits
Allow the rhubarb mixture to cool slightly. Transfer it to a blender or food processor, add the mango chunks and raspberries, and blend until smooth.
Step 3 – Spread the Puree
Evenly spread the fruit puree onto dehydrator trays covered with non-stick sheets or parchment paper.
Step 4 – Dehydrate
Set your dehydrator to 135°F (57°C) and dehydrate for 6-10 hours, or until the fruit leather becomes pliable.
Store
Once cooled, cut the Mango, Rhubarb and Raspberry leather into strips and roll them up. Store in an airtight container in a cool, dry place.
Yield: 12-15 rolls
Tips
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Flavor Variations: Experiment by adding spices like cinnamon or nutmeg to the fruit puree for a unique twist.
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Oven Dehydration: If you don’t have a dehydrator, you can use an oven set to its lowest temperature, keeping in mind that drying times may vary.
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Storage: Properly dried and stored fruit roll-ups can last several weeks, making them ideal for extended trips.
Homemade mango, rhubarb, and raspberry fruit roll-ups are a fantastic, lightweight, and nutritious snack for hiking and backpacking. With just a few simple steps, you can make your own healthy fruit leather packed with natural energy. Try different fruit combinations and enjoy a delicious, homemade treat on your next adventure!
