How to Dehydrate Rhubarb

The red stems of rhubarb are spicy, sour and rich in vitamin A and C, minerals and fiber. Fresh rhubarb is seasonal and will only be kept for a short period of time. Dehydrated rhubarb allows you to keep this healthy vegetable for a yearA variety of dishes including oatmeal, salad, stew, and dessert are available. Thoroughly clean the stem of rhubarb. Cut off the stem end and any remaining leaves. Don't eat rhubarb leaves because they are poisonous. Cut the rhubarb stem into 1/2-to 1-Inch segments, or diagonal cuts for longer strips. The strip takes longer to dry, so the cut does not exceed 1/2 wide. Discard any soft or discolored parts. 

Steam rhubarb until it starts to soften. This will make dehydrated rhubarb more delicious than crispy. Spread the rhubarb block on the dehydrator stand. Dehydrated to dry at 130 F.Depending on the water content of the dehydrator and rhubarb, this can take up to 14 hours. Rotate the dehydrator rack to ensure even drying.