| INGREDIENTS: |
| 2 cups rhubarb, cut into small 1/2 inch pieces |
| 1/8 cup water |
| 2 cups blueberries |
| 2 tablespoons honey |
| PREPARATION: |
| 1. Preheat oven to 170◦F. |
| 2. Line a baking sheet with parchment paper. |
| 3. Put the rhubarb in a saucepan and add 1/8 cup water. Cook on medium-high heat, stirring often, for 5-7 minutes until the rhubarb starts to soften then let it cool slightly. |
| 4. Put the blueberries and cooled rhubarb into a blender or food processor and blend until the consistency of a thick puree. |
| 5. Pour the puree into a mixing bowl and stir in the honey. |
| 6. Spread the mixture evenly over the parchment paper, about 1/4 to 1/8 inches thick. Do not push the puree completely to the sides. |
| 7. Place in the oven for 8-10 hours to dry the fruit leather. |
| 8. Cut into pieces or strips. |
| 9. Store in a food grade plastic bag or airtight container at room temperature for four months or the refrigerator up to a year. |
| Recipe courtesy of Diabetes Prevention & Control Adapted from uaf.edu |
Reindeer Tacos
December 7, 2022
No Comments