Comments on: Fruit Roll-Ups for Adults (and Kids too!)

By: El

El — Sun, 01 Nov 2009 00:35:59 +0000

A great idea I would not have considered on my own. Thanks for the recipe!

By: Kerrin

Kerrin — Thu, 17 Sep 2009 16:22:14 +0000

Mackenzie, glad you love the recipe – be sure to let us know how your fruit rolls up turn out! And thanks for the link for Joray, I’ll have to check it out for sure!

By: Cleanroom Supplies and Design

Cleanroom Supplies and Design — Thu, 10 Sep 2009 00:26:22 +0000

AAHHH!!! Fruit rollups are the best snack around and now they are healthly. Can not what to try them out.

By: Mackenzie

Mackenzie — Wed, 09 Sep 2009 19:08:52 +0000

Hey Kerrin, I love the recipe and plan on trying it out!

As an FYI, there’s a company that makes fruit rollups with real fruit…although they don’t have rhubarb, they are really good and healthy (always a plus)! Their website is http://www.joraycandy.com. You should check it out!

-Kenzie

By: Twitted by BridieMacdonald

Twitted by BridieMacdonald — Sat, 04 Jul 2009 05:07:14 +0000

[...] This post was Twitted by BridieMacdonald [...]

By: US Trip

US Trip — Wed, 03 Jun 2009 20:56:49 +0000

OMG… I haven’t had a fruit roll up in yeeeeeeeeeaaaaaaaaaaarrrrrrrrsssssssssss…
Thank You Very much for the recipe.I will try it

By: Jessica

Jessica — Thu, 21 May 2009 18:44:22 +0000

Wow. This looks interesting indeed. I love rhubarb and am making a rhubarb crumble as I type… 5 minutes left before the ding… but I think I would be afraid of making a roll-up. Looks good though!

By: Lizounette

Lizounette — Wed, 20 May 2009 10:50:15 +0000

Merci beaucoup, Kerrin. Je vais l’essayer le prochain fois avec une “Silpat.”

I’m not sure about the sugar. I think perhaps I had not spread it evenly and therefore had too thick of a layer in some areas, and then “hard crack” candy-type results in other areas. I appreciate your feedback though, and next time I try it out I will definitely try with your tips.

By: Kerrin

Kerrin — Wed, 20 May 2009 08:29:55 +0000

Oh no, Lizounette!! I am so sorry to hear that you had a rhubarb disaster!! There were a few sticky ends that I had to pull at a bit slowly, but that was all. I used basic aluminum foil, but perhaps parchment paper would be better – or using a nonstick spray as you suggested. Perhaps best of all – a Silpat (baking mat).

My other thoughts are … did you use enough sugar? That helps to firm up the puree. Otherwise, depending on your oven, you could add an hour to the baking time (or use a higher temperature) to fully dry out the puree. My guess would be that yours was not completely dried out yet, hence the stickiness. You know it’s ready if when you touch it, it doesn’t stick to your finger and it feels pliable.

Sorry again, I hope these tips help.

By: Lizounette

Lizounette — Tue, 19 May 2009 22:16:38 +0000

Hi, Kerrin, I made these and left them in overnight, and mine were a disaster – they wouldn’t separate from the foil. Did you use nonstick spray or parchment paper rather than plain aluminum?