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.
223 K 3.8/5 (77 reviews)
30 min.
Easy
600 g
1 IngredientLast modified on: October 13th 2010
For 600 g, you will need:
- 1
750 g rhubarb - Total weight: 750 grams
Change these quantities to make:
Change measures:
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 tart, Rhubarb-hazelnut tart, ... See them all 4
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020325 K5 2 hours 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011369 K4.3 1 hour 15 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018403 K5 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013504 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.