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How to Dehydrate Rhubarb: Easy Method + Sauce & Jam

Portrait of Susan Gast, author of Easy Food Dehydrating
Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Rhubarb’s tart flavor makes it perfect for pies, sauces, jams, and even candy—but it’s only in season for a short time. Learning how to dehydrate rhubarb lets you preserve that bright, tangy taste year-round for baking, desserts, and smoothies.

✅ Quick Answer: How do you dehydrate rhubarb?
To dehydrate rhubarb, remove the leaves, wash the stalks, and slice them into evenly sized pieces. Steam briefly if desired, then arrange on dehydrator trays. Dry at approximately 135°F (57°C) until the pieces are leathery and no moisture remains when cut or squeezed. Allow to cool completely before storing in airtight containers.

In this guide, you’ll learn the simple prep, steam, and drying steps to dehydrate rhubarb safely, plus recipes to enjoy it later as jam, sauce, or even sweet-tart rhubarb candy.

Fresh rhubarb stalks with attached green leaves

Step-by-Step: The Best Way to Dehydrate Rhubarb at Home

  1. Remove the leaves. Discard all rhubarb leaves, wash the stalks thoroughly under cool running water, and trim the ends.
  2. Cut the rhubarb. Slice into evenly sized pieces, approximately 1/2 to 1 inch long. Cut particularly thick stalks lengthwise to encourage even drying.
  3. Steam if desired. Steam briefly until the pieces just begin to soften. Avoid cooking until mushy. Drain well to remove excess surface moisture.
  4. Arrange on trays. Spread the rhubarb in a single layer on dehydrator trays, leaving room for air circulation.
  5. Set the temperature. Dehydrate at approximately 135°F (57°C).
  6. Check for dryness. Begin checking after several hours. Continue drying until the rhubarb feels leathery and has no wet or juicy areas inside.
  7. Cool before storing. Allow the rhubarb to cool completely before packaging.
  • Drying time: Allow approximately 6–14 hours as a starting estimate. Actual drying time depends on piece size, humidity, and dehydrator performance.
  • Dryness test: Rhubarb should feel leathery, with no wet or juicy areas inside. Allow a thicker piece to cool before cutting it open to check.
  • Tray rotation: Rotate trays if your dehydrator requires it for even drying.

Fahrenheit to Celsius Converter

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135°F
95°F450°F
Celsius equivalent: 57.2°C
Fahrenheit to Celsius Converter

Move the slider to convert temperatures instantly.

135°F
95°F450°F
Celsius equivalent: 57.2°C

How to Store Dehydrated Rhubarb

Once your rhubarb is thoroughly dried, allow it to cool completely before packaging. Putting warm pieces into a sealed container can cause condensation and encourage spoilage.

If your dried rhubarb is leathery rather than crisp, conditioning is a useful extra precaution before long-term storage.

To condition the rhubarb, loosely fill a clean, dry glass jar with the cooled pieces. Seal the jar and leave it for 7–10 days, shaking it daily and checking for moisture or condensation.

If condensation appears, return the rhubarb to the dehydrator for additional drying. If you notice mold, discard the affected contents.

Once the rhubarb is properly dried and, if appropriate, conditioned, store it in airtight Mason jars or suitable vacuum-sealer bags.

Keep containers in a cool, dry, dark location. Aim to use your dried rhubarb within 6–12 months for best quality, remembering that warmer storage conditions can shorten its useful shelf life.

Check stored rhubarb periodically for moisture, unusual odors, or mold. Never taste food that shows signs of spoilage.

A Sweet Memory: Growing Up with Rhubarb in the Garden

Fresh rhubarb stalks arranged on a plate

When my dad was a kid, he and his friends used to call rhubarb "yunky"—and that's meant in a good way. He can't for the life of him remember why they called it that!

When I was a kid, I remember going through our back garden—nipping over the neighbor's fence—and breaking off stalks of rhubarb (the shame of it), and then rushing home with it!

Maybe this is something I should grow myself so I don't have to hop fences and get skinned knees?

Back in the kitchen with my pilfered rhubarb stalks, I'd dip the raw end into a bowl of sugar and eat it raw. OMG. I used to eat too much of it and ended up with a stomachache!

Why Rhubarb Thrives in the UK (and Struggles in Florida)

As mentioned above about my eating rhubarb from the neighbor's yard, I think I remember seeing a few stalks growing in our own yard too—but it's that 'grass is always greener on the other side' syndrome! LOL (Yeah, whatever you say, Susan, we believe you).

Anyway, just wanted to say that living in the UK, with plentiful rain, and 'some sunshine', they sure have perfect growing conditions. I never did learn how to dehydrate rhubarb when I lived in the UK.

I'm comparing this to where I live now, in sunny hot central Florida. When you get older, you realize that when you were young you didn't know that something as special as fresh rhubarb would become something to not take for granted.

Rhubarb in our local grocery store is not cheap, so when it's in season at the store, I get busy dehydrating rhubarb!

Rhubarb Recipes: From Pies to Jam and Sauces

Slice of homemade rhubarb pie with golden crust and red filling

This link is a great source for AllRecipes Rhubarb Recipes

Easy Homemade Rhubarb Sauce Recipe

Rhubarb sauce is often served with ice cream or desserts.

Ingredients:

  • 1 pound fresh rhubarb
  • 1/2 cup white sugar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Instructions:

  1. In a saucepan, combine the rhubarb, sugar, and 1/4 cup water.
  2. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the rhubarb softens, approximately 10 minutes.
  3. Mash the rhubarb with a spoon, or carefully use an immersion blender if you prefer a smoother sauce.
  4. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Stir into the simmering rhubarb and cook for another 1–2 minutes, stirring until thickened.
  5. Remove from the heat and stir in the vanilla extract. Serve warm, or transfer to a shallow container, refrigerate promptly, and enjoy chilled.

Simple Homemade Rhubarb Refrigerator Jam

Here's a simple homemade rhubarb jam that's lovely on toast, scones, or crackers. This version is intended for refrigerator or freezer storage rather than shelf-stable canning.

Ingredients:

  • 1 pound rhubarb, chopped into 1/2-inch pieces (approximately 4 cups)
  • 1 cup white sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice

Instructions:

  1. Combine the ingredients. Place the chopped rhubarb, sugar, water, and lemon juice in a large saucepan. Bring to a gentle boil over medium-high heat, stirring frequently.
  2. Simmer the rhubarb. Reduce the heat to medium-low and simmer uncovered for approximately 15–20 minutes, stirring regularly. The rhubarb will soften and begin to break down.
  3. Check the consistency. Continue cooking until the mixture reaches your preferred thickness. Remember that the jam will thicken further as it cools.
  4. Blend if desired. For a smoother jam, carefully use an immersion blender.
  5. Transfer to containers. Spoon the jam into clean, heat-safe containers. Allow it to cool briefly, then refrigerate promptly.
  6. Store safely. Keep the jam refrigerated and use within 1–2 weeks, or freeze in suitable freezer containers for longer storage. Leave adequate headspace for expansion when freezing.

Important: This is a refrigerator or freezer jam, not a tested shelf-stable canning recipe. Do not store it at room temperature. For home canning, follow a research-tested rhubarb jam recipe with its exact ingredients and processing instructions.

The secret to good rhubarb jam is allowing the stalks to soften and release their juices. Stir frequently to prevent scorching, and adjust the sugar to your taste when making this refrigerated version.

DIY Rhubarb Candy: Sweet and Tart Snack Idea

You can turn fresh rhubarb into a sweet-tart candy by briefly simmering the pieces in sugar syrup before dehydrating them. It's a lovely little treat if you enjoy rhubarb's distinctive tang!

Ingredients:

  • 1 pound fresh rhubarb stalks, washed and chopped
  • 1 cup white sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice

Instructions:

  1. Prepare the syrup. Combine the sugar, water, and lemon juice in a saucepan. Heat gently, stirring until the sugar dissolves.
  2. Add the rhubarb. Add the chopped rhubarb and simmer for approximately 2–3 minutes, just until slightly softened but still holding its shape.
  3. Drain thoroughly. Remove the rhubarb from the syrup using a slotted spoon. Allow the pieces to drain well. Reserve the leftover syrup for another culinary use if desired.
  4. Arrange on trays. Spread the rhubarb in a single layer on dehydrator trays lined with suitable nonstick mesh sheets, leaving space between the pieces.
  5. Dehydrate. Dry at approximately 135°F (57°C), checking periodically. Continue until the pieces are chewy and leathery, with no wet centers. Syrup-coated pieces may take longer than plain rhubarb.
  6. Cool completely. Allow the candy to cool before handling. If desired, lightly dust with sugar for an extra sweet finish.
  7. Store safely. Transfer the cooled candy to an airtight container and refrigerate. For longer storage, freeze in a suitable freezer-safe container.

Tip: Watch the rhubarb carefully during simmering. If it becomes too soft, the pieces may fall apart when you transfer them to the dehydrator.

FAQs: Your Top Rhubarb Dehydrating Questions Answered

What are the different types of rhubarb?

There are several different types of rhubarb that you can grow. Some of the most popular varieties include:

  • Victoria Rhubarb: Victoria rhubarb is a type of rhubarb that is early-maturing and cold-tolerant. Victoria rhubarb has green stalks with red tips.
  • Hales Best Jumbo Rhubarb: Hales Best Jumbo Rhubarb is a type of rhubarb that is large (as the name implies!) and has dark green stalks.
  • Canada Red Rhubarb: Canada Red rhubarb is a type of rhubarb that is cold-tolerant and has red stalks.

Do I need to steam rhubarb before dehydrating it?

No, steaming isn't essential. You can dehydrate rhubarb without blanching, although briefly steaming the pieces for 1–2 minutes, until slightly tender but not soft, is a useful preparation method. Drain thoroughly before arranging the rhubarb on dehydrator trays.

Are rhubarb leaves safe to dehydrate?

No. Rhubarb leaves are poisonous and should never be eaten, whether fresh, cooked, or dehydrated. Remove and discard the leaves before washing and preparing the edible stalks.

How do I know when dehydrated rhubarb is ready?

Properly dried rhubarb should feel tough and leathery to crisp, depending on how thoroughly it's dried. Allow a thicker piece to cool before cutting it open. If you find wet or juicy areas, continue dehydrating and check again.

What’s the best way to store dehydrated rhubarb?

Allow the rhubarb to cool completely before packaging. If the pieces are leathery, consider conditioning them as described above. Store in airtight Mason jars or suitable vacuum-sealer bags in a cool, dry, dark location. Aim to use within 6–12 months for best quality, checking periodically for moisture or spoilage.

How do I rehydrate rhubarb?

Place dried rhubarb in a bowl and cover with hot water. Let it soak until softened, checking after approximately 15–20 minutes. Thicker pieces may need longer. Drain excess water if necessary, or use some of the soaking liquid in sauces and cooked desserts. Rehydrated rhubarb will generally be softer than fresh rhubarb.

Can I make rhubarb candy in a dehydrator?

Yes! For a sweet-tart homemade candy, briefly simmer fresh rhubarb pieces in sugar syrup, drain them thoroughly, and dehydrate until chewy and leathery. Follow the rhubarb candy recipe above for the complete instructions.

Now that you know how to dehydrate rhubarb, you’ll never have to miss its tart, refreshing flavor when it’s out of season. Try it in pies, sauces, jams—or even as tangy homemade candy.

Before you go, grab the free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

Hand holding the 5 Dried Food Recipes That Actually Taste Great free PDF guide

5 Free Dried Food Recipes
That Actually Taste Great

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

← Get your free copy now!

5 Free Dried Food Recipes
That Actually Taste Great

Hand holding the 5 Dried Food Recipes That Actually Taste Great free PDF guide

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

More From Easy Food Dehydrating

More From Easy Food Dehydrating


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Test Your Food-Dehydrating
Know-How

Save the Harvest food dehydrating game featuring jars of dried bananas, beets, mushrooms, peas, and corn.

Choose a food, make the right preparation, drying, and storage decisions—and see how many stars you can earn!

Play “Save the Harvest”