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.
232 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
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013297 K4.6 1 hour 45 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018442 K 15 30 min.
Cocktails
Some cocktails recipe. May 8th 201195 K5 5 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019652 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.