Slice rhubarb into ⅓" slices.
Combine sugar and vanilla in bowl; stir well to mix vanilla throughout sugar.
Add rhubarb to bowl and stir well to ensure all rhubarb is coated with sugar.
Let macerate (soak) in sugar for 1 hour.
Disperse on mesh lined dehydrator trays and dehydrate at 135℉ for about 7 hours.
