This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
233 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 €
Change currency:
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
Like these other recipes: Breton apple and rhubarb tart , Stewed rhubarb, Rhubarb-hazelnut tart, Rhubarb tart, ... See them all 4
Other recipes you may also like
Quiche filling mixture
The basic mixture for filling quiches is made with seasoned eggs, cream and/or milk. It can be used in many kinds of savoury quiches and tarts, with different ingredients added (lardons, cheese, salmon, etc.). April 17th 2022117 K3 4 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016250 K3.7 1 hour 20 min.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010352 K4.1 1 hour 10 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.27 M 34.1 1 hour 35 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023344 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.