How to prepare rhubarb

A recipe from cooking-ez.com

For 600 g, you will need:

• 1 750 g rhubarb
• Total weight: 750 grams

Times:

Preparation
30 min.

Step by step recipe

• 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.

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.

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