Preparation |
---|
30 min. |
1 | Start by trimming off the ends of each stalk, so that it's neat and fresh. Discard the offcuts. | |
2 | 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. | |
3 | Pull the skin down to the end of the stalk and discard. Do this all round, so that it is left completely green. | |
4 | A little skin might be left towards the end of the stalk, so be sure to remove this too. | |
5 | You should now have a stalk that is completely peeled. Prepare all the stalks in this way. | |
6 | Next cut the stalks into small pieces. | |
7 | Your rhubarb is now ready for use. | |
8 | You can see details on this video. |