• A large stock pan
  • 2 greased cookie sheets with sides
  • a blender (I like the stick type blender but you can use a counter top unit as well)
  • 2 Cups of coarsely chopped Rhubarb
  • 2 Cups of coarsely chopped Red D’anjo Pear with peel on
  • 1 1/3 Cup of water
  • 1 package strawberry flavor kool-aid (unsweetened)
  • 2.5 grams of decarboxylated kief (or add more or less for desired potency)
  • parchment paper for wrapping
  • kitchen shears
  • zip lock bags or other airtight container for storage


  1. In your stock pot combine the rhubarb, pears, water and sugar. Place on stove top on medium heat. Heat to a simmer stirring occasionally. Cook for approximately 15-20 minutes or until your rhubarb is softened.
  2. Use your stick blender to process the contents of the pot into a nice puree constancy. If you don’t have a stick blender (immersion blender), pour the contents into your counter-top blender or food processor and pulse until you achieve a puree texture.
  3. Add to your mixture 1 packet of strawberry flavored unsweetened kool-aid and your decarboxylated kief.
  4. Again using your stick blender or counter top model pulse until everything is well blended.
  5. Divide your mixture into 2 equal 1/2s. Pour 1/2 of the mixture onto each of your greased cookie sheets. Spread until it’s evenly distributed on each sheet.
  6. Set your oven to 170F (or your oven lowest setting).
  7. Place the pans in your oven. Use a wooden spoon to keep the oven door a little bit gaped. This will allow the moisture to leave the oven as your fruit mixture dehydrates.
  8. Now we wait. I found the mixture takes anywhere from 6-12 hours to dehydrate in the oven. You can check if it is done by attempting to peel up a corner of the fruit leather. When it’s done the leather will easily peel up.
  9. Once you’ve achieved the desired texture, remove the sheet pans from the oven and allow it to cool on your counter.
  10. When your mixture has cooled completely, score all around the edges of your sheet with a sharp knife.
  11. Tear off a piece of parchment paper approximately the same size as your cookie sheet. Place this paper over the top of your fruit leather and use your hands to rub out any trapped air bubbles in the paper.
  12. Starting in the corner, peel up your paper and fruit leather. If you have scored the edges of your pan well you will be able to pull the whole sheet out in one big piece.
  13. place parchment side down on a clean work counter. Using a sharp pair of kitchen shears cut your leather and parchment into 18 evenly sized pieces. To prevent the scissors from sticking you can grease the blades with cooking oil or non stick spray.
  14. Place the cut leather pieces into individual zip-lock bags or stack them into an airtight container.
    If dehydrated fully this leather can last for a very long time. Store in a cool and dry place. If you still have some moisture in your fruit leather you will want to store in an airtight container in your refrigerator.