1 cup rhubarb
1/4 cup water
2 cups apple
1/2 cup honey (optional)
Combine 1/4 cup water and chopped rhubarb and apple. Simmer in your Fowlers Vacola Preserving Pan over medium high heat for 15 minutes or until soft.
Add honey. Puree to smooth consistency in blender.
Pour on a lightly oiled Fowlers Fruit Leather Sheet and dry.