In this paper, the re-hydration kinetics of sublimatically and microwave-vacuum-dried strawberries was compared and the analysis results were presented of the changes in the colour of dried strawberries occurring whilst they were re-hydrated at varying temperatures. It was found that the method of drying, as well as the temperature of re-hydration essentially impacted both the dynamics of re-hydration and the colour of product. In the case of dried strawberries produced using the method of sublimatical drying, the most favourable properties of re-hydrated products were obtained when the re-hydration temperature was 20°C, and, in the case of the microwave-vacuum-dried products, when the re-hydration temperature was 95°C.