IDEA! huge loads of rhubarb reduced by drying

My farm has no electricity. I need to preserve most of my food so that it will tolerate frost in a shed. I can keep a small portion at refridgerator temperatures, but not very much.

So I have been sundrying a lot of things. Nettles,peas,tomatoes,pumpkins, root veggies. One of the great surprises was good old rhubarb - a great source of vitamins. I cut it into smallish peaces (one inch long) and put it into the sun.

And WHOOOSH it shrunk into minuscule bits! I have a huge load of rhubarb in this tiny glass jar. I can put it into the unheated shed: no critters will eat through the glass,no humidity will enter and frostwill not be a problem.

How do you use the dried rhubarb?

I'm curious to see how you use it, too! I've never dried it like this, because I always expect the fibers not to reconstitute well, so I'm REALLY looking forward to seeing how it works out for you, especially for sweet things. I have a feeling it would be good in soups, because they tend to cook a bit longer, not just wetter, than many things.

If you would oblige us, I think we'd love to see an example of the fruit reconstituted.

While it might not be useful for pie (Maybe it still is?), I think it would be a great base for making a refreshing rhubarb drink. I'm thinking switchel.

I've noticed with other dried fruits that they seem a little better broken down on reconstitution...as if the process of drying and rewetting the fibers has softened them somewhat. Dried apples make a perfectly good applesauce and dried apricots make a decent jam, so I wouldn't be surprised if Kaarina's experiment is a resounding success. Eager to see/hear more!