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How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
234 K 3.8/5 (78 reviews)
30 min.
Easy
1.50 €
600 g
1 IngredientLast modified on: October 13th 2010
For 600 g, you will need:
- 1
750 g rhubarb - Total weight: 750 grams
Times for this recipe
Preparation: 30 min.
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Step by step recipe
Stage 1 - ⌛ 2 min.
Start by trimming off the ends of each stalk, so that it's neat and fresh. Discard the offcuts.
Stage 2 - ⌛ 1 min.
Take a stalk, and with a small knife or vegetable peeler, detach the (reddish) skin at one end and pull away to reveal the green flesh.
Stage 3 - ⌛ 1 min.
Pull the skin down to the end of the stalk and discard.
Do this all round, so that it is left completely green.
Do this all round, so that it is left completely green.
Stage 4 - ⌛ 1 min.
A little skin might be left towards the end of the stalk, so be sure to remove this too.
Stage 5 - ⌛ 20 min.
You should now have a stalk that is completely peeled.
Prepare all the stalks in this way.
Prepare all the stalks in this way.
Stage 6 - ⌛ 5 min.
Next cut the stalks into small pieces.
Stage 7
Your rhubarb is now ready for use.
Stage 8
You can see details on this video.
Remarks
Rhubarb stems that you buy should be firm, easily snapped and nice and red. If still green, they are not properly ripe; if soft, they are too old.
I do not believe, contrary to many other recipes, that it's necessary to blanche rhubarb before using on account of its acidity, and besides, this characteristic acidity is a feature of rhubarb that's well worth conserving.
I do not believe, contrary to many other recipes, that it's necessary to blanche rhubarb before using on account of its acidity, and besides, this characteristic acidity is a feature of rhubarb that's well worth conserving.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 30 RDI=2 % | 0 | 120 RDI=6 % | 500 RDI: 6 % |
| Per 100 g | 0 | 3 RDI=0 % | 0 | 20 RDI=1 % | 70 RDI: 1 % |
How much will it cost?
- For 600 g : 1.50 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rhubarb
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