Blackberry-Rhubarb Fruit Roll-Up

Vegetables in a fruit roll-up? Trust us, it’s good.

Did you know homemade fruit roll-ups don’t have to only be made of fruit? We took our go-to recipe for fruit leather and added delicate lavender and tart rhubarb to balance the sweetness of blackberries for a unique Blackberry-Rhubarb Fruit Roll-Up.

Make this to toss in your kids’ lunches or try it yourself for grown-up snacking on the go. By condensing these ingredients into a portable treat, you don’t have to worry about it taking up space in your bag—no matter the reason. Throw it in your purse for a midday pick-me-up, take it as fuel for hiking and backpacking, or keep it in your carry-on the next time you fly.

Blackberries may be the only fruit in this roll-up, but rhubarb is the star ingredient. These vibrant stalks contain notable levels of calcium, potassium, vitamin A, vitamin K, and lutein.¹ It has long been used in traditional Chinese medicine to treat various ailments, and modern research has found several potential health benefits, including anti-inflammatory² and antibacterial effects.³

A 2019 minireview determined that rhaponticin, a component of rhubarb, may have anti-inflammatory properties, though it has only been studied in animals.⁴ Several more studies have found rhubarb can support digestive health by regulating gut microbiota^3,5 and relieving constipation.⁶^,7

This Blackberry-Rhubarb Fruit Roll-Up may be tasty, but remember to enjoy in moderation. The amount of vitamin K in both the rhubarb and blackberries⁸ could potentially interact with blood thinning medications if consumed in large amounts.

TIPS:

If you prefer less rhubarb, use 1 stalk with 2 cups of blackberries instead.
Rotate through our other fruit roll-up recipes for a variety of flavors! Try Mango-Blueberry or Raspberry-Thyme.

birds eye view of ingredients of vegetables in blackberry-rhubarb fruit roll-up

birds eye view prep photo of rhubarb chopped up on cutting board with other ingredients for vegetable fruit roll-up

prep photo of vegetable blackberry-rhubarb fruit roll-up on pan before baking

final photo of vegetable fruit roll-ups in a bowl with a hand grabbing them

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References:

Rhubarb, raw [Internet]. FoodData Central. U.S. Department of Agriculture ; 2019 [cited 2025 Mar 6]. Available from: https://fdc.nal.usda.gov/food-details/167758/nutrients
Wu, L., Wang, X., Jiang, J., Chen, Y., Peng, B., & Jin, W. (2023). Mechanism of rhubarb in the treatment of hyperlipidemia: A recent review. Open Medicine, 18(1). Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC10552914/
Xiang H, Zuo J, Guo F, Dong D. What we already know about rhubarb: a comprehensive review. Chinese Medicine. 2020 Aug 26;15(1). Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC7448319/
Kolodziejczyk-Czepas J, Czepas J. Rhaponticin as an anti-inflammatory component of rhubarb: a minireview of the current state of the art and prospects for future research. Phytochemistry Reviews. 2019 Oct 1;18(5):1375–86. Available from: https://link.springer.com/article/10.1007/s11101-019-09652-w
Zhang X, Wang L, Chen DC. Effect of Rhubarb on Gastrointestinal Dysfunction in Critically Ill Patients. Chinese Medical Journal. 2018 May 20;131(10):1142–50. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC5956764/
Gao CC, Li GW, Wang TT, Gao L, Wang FF, Shang HW, et al. Rhubarb extract relieves constipation by stimulating mucus production in the colon and altering the intestinal flora. Biomedicine & Pharmacotherapy. 2021 Jun;138:111479. Available from: https://pubmed.ncbi.nlm.nih.gov/33774313/
Gao H, He C, Hua R, Liang C, Wang B, Du Y, et al. Underlying beneficial effects of Rhubarb on constipation-induced inflammation, disorder of gut microbiome and metabolism. Frontiers in pharmacology [Internet]. 2022 May;13:1048134. Available from: https://pubmed.ncbi.nlm.nih.gov/36545319/
Blackberries, raw [Internet]. FoodData Central. U.S. Department of Agriculture ; 2019. Available from: https://fdc.nal.usda.gov/food-details/173946/nutrients

Blackberry-Rhubarb Fruit Roll-Up

Recipe by: Andrea Dehnke
Serves: 12 strips
Meal: Snack

Serves: 12 strips
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

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Ingredients

2 stalks rhubarb, chopped
1 cups blackberries
1 tsp lemon juice
1/2 cups water
2 tsp dried lavender
4 tsp raw honey

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Directions

Preheat oven to 170°F. Line a 10ʺ×15ʺ cookie sheet with parchment paper or a silicone mat.
In a medium saucepan, add rhubarb, blackberries, lemon juice, water, lavender, and honey. Bring to a boil, then lower heat and simmer for 10 minutes, stirring occasionally. Let cool for 5 minutes.
Pour fruit mixture into a blender and puree until smooth. Separate any solids by straining contents over a fine mesh sieve or cheesecloth, using the back of a spoon to press as much liquid as possible through the mesh.
Spread puree in a thin, even layer over cookie sheet. Cook for 4 to 6 hours, until center is tacky to the touch.
Once done, slide fruit leather from sheet onto a cooling rack, keeping it on the parchment paper. Let cool completely, then peel from paper.
Using a pizza cutter or scissors, cut in half lengthwise, then crosswise into 1-inch-wide strips. Discard dry edges.