|Preparation||Start to finish|
|30 min.||30 min.|
|1||Start by trimming off the ends of each stalk, so that it's neat and fresh. Discard the offcuts.||2 min.|
|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.||1 min.|
|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.||1 min.|
|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.||5 min.|
|7||Your rhubarb is now ready for use.|
|8||You can see details on this video.|
For 600 g : 1.50 €
|Rhubarb: You can check-out other recipes which use it, like for example: Stewed rhubarb, Rhubarb tart, ... All|
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