Homemade Rhubarb Pastila in the Dehydrator: Recipe + 9 Step-by-Step Photos

Rhubarb pastila is a healthy treat that perfectly satisfies hunger and provides the body with nutrients and trace elements. It's a favorite among everyone, from those with a sweet tooth to those watching their weight. I offer a simple and affordable way to make this natural treat at home.

Nutritional value per serving

86.4 kcal

Proteins: 0.6 g
Fats: 0.1 g
Carbohydrates: 22.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 24 hours 30 minutes
Time in the kitchen: 30 min
Complexity:

A simple recipe.
Number of servings: 1

Homemade pastila is a completely natural product; it contains no sugar, preservatives, colorings, or flavorings. Therefore, this dessert is safe to give even to children.

Pastila can be made from a variety of fruits and vegetables, used as a standalone treat, or used to decorate baked goods. Today I'll show you cooking recipe I'll explain how to dry rhubarb pastilles in the oven and in a dehydrator.

Recipe with step-by-step photos

Ingredients

Servings

Rhubarb

500 G
Sugar

500 G
Lemon

2 pcs

Preparation

Step 1

Wash the rhubarb stalks, trim off some of the ends, and peel. Cut into small pieces.

Step 2

Add sugar to the chopped rhubarb. Mix well to distribute the sugar evenly throughout the mixture. Let the rhubarb and sugar sit at room temperature for 10-12 hours, until the sugar dissolves and the rhubarb releases its juices.

Step 3

After 10-12 hours, strain the rhubarb. Separate the pieces from the resulting syrup.

Step 4

Place the syrup on the stove, bring to a boil and simmer over medium heat for 5-7 minutes until it turns a light amber color.

Step 5

Finely grate the top of the lemon peel. Squeeze the juice from half a lemon. Add to the prepared syrup. When grating the zest, be careful not to include the white part of the peel, otherwise your jam may develop an unpleasant bitterness.

Step 6

Add the rhubarb pieces back to the liquid mixture. Stir. Place on the stove, bring to a boil, and cook over medium heat for 5-7 minutes, stirring occasionally to prevent burning.

Step 7

Let the finished jam cool to room temperature. Place it in a blender and puree until smooth.

Step 8

Grease a pastila tray with a small amount of odorless vegetable oil. Spread the puree evenly over the tray in a thin layer. Be sure to grease the tray so the finished pastila separates easily from the base. Dry at 50-60 degrees Celsius for 10-12 hours.

Step 9

The finished pastila won't stick to your hands and will easily separate from the tray. Roll it into a tube, cut into pieces, and serve. Enjoy!

Adviсe

If you are making pastila in the ovenWhether it's gas or electric, dry with the door slightly ajar (put a pencil or towel underneath). This will improve air circulation and allow moisture to escape.
You also need to constantly monitor the pastila in the oven. Rotate the baking sheet and flip the pastila itself.
If drying is carried out in a special dryer for vegetables and fruits or in a dehydrator, the pastila dries evenly without any additional manipulation on the part of the housewife.
The drying temperature for pastila, regardless of the device, should not exceed 60-70 degrees.
Drying in a dehydrator usually takes longer (10-12 hours) than in the oven (6-8 hours), but the result will be a more uniform, thinner, and more flavorful pastila.

Storage

Store the finished pastila in airtight containers in a cool, dry, dark place at a temperature no higher than 18 degrees Celsius (65 degrees Fahrenheit). You can also wrap the treat in parchment paper or cling film and place it in a glass jar. The shelf life of pastila is 1.5-2 months.

It's not recommended to store pastila in the refrigerator. It will absorb moisture, become sticky, and spoil faster.

However, it's acceptable to freeze sweets if they're packaged in a container or airtight bag. They can last for several months without losing their consistency or texture. The key is to avoid defrosting them abruptly. First, transfer the sweet from the freezer to the refrigerator and only then leave it at room temperature.

Now you know how to make delicious and healthy natural rhubarb pastila. Have you tried making this treat? Share your experience in the comments.

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