GFD1650 User Manual

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YIELD 18 SERVINGS

PREP TIME 30 MINUTES

COOKING TIME 7 HOURS, 30 MINUTES

INGREDIENTS

Dehydrator 10

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3/4 POUND FRESH RHUBARB, SLICED

3/4-INCH THICK (ABOUT 21/2 CUPS)

1 POUND FRESH STRAWBERRIES, HULLED

1/4 CUP LIGHT AGAVE NECTAR

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Put the rhubarb in a steamer basket and set in a saucepan

over 1 inch of boiling water. Cover tightly and steam the

rhubarb until tender, 5 minutes. Rinse the rhubarb under

cold running water until cool and drain. Transfer the

rhubarb to a damp clean kitchen towel and squeeze out the

excess liquid. In a blender, purée the rhubarb, strawberries

and agave until smooth. Line each of 3 trays with a nonstick

dehydrator sheet. Pour one third of fruit purée in center of 1

prepared tray. Tilting the tray, spread the purée into a 10 x

8-inch rectangle (1/4-inch-thick). Repeat with remaining

purée.

Place the trays in the dehydrator. Close the damper door.

Turn the machine ON. Set the TIME to 7 hours 30 minutes

and the TEMP to 131°F. Dehydrate, checking the fruit

leather periodically and rearranging the trays if necessary,

until the fruit leather easily peels o the dehydrator sheets.

Let the fruit leather cool completely on the trays. Cut each

sheet of fruit leather into 6 (8-inch) strips and roll up. Store

the rolls in an airtight container.

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User Manual - Page 10