How to prepare rhubarb


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.
98,0204.2/5 for 48 ratings
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Last modified on: October 13th 2010

For 600 g, you will need:

Change those ingredients for: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
30 min.30 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 2 min.
How to prepare rhubarb : Photo of step #1
Start by trimming off the ends of each stalk, so that it's neat and fresh. Discard the offcuts.

Stage 2 - 1 min.
How to prepare rhubarb : Photo of step #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.

Stage 3 - 1 min.
How to prepare rhubarb : Photo of step #3
Pull the skin down to the end of the stalk and discard.

Do this all round, so that it is left completely green.

Stage 4 - 1 min.
How to prepare rhubarb : Photo of step #4
A little skin might be left towards the end of the stalk, so be sure to remove this too.

Stage 5 - 20 min.
How to prepare rhubarb : Photo of step #5
You should now have a stalk that is completely peeled.

Prepare all the stalks in this way.

Stage 6 - 5 min.
How to prepare rhubarb : Photo of step #6
Next cut the stalks into small pieces.

Stage 7
How to prepare rhubarb : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
120 Kcal or 502 Kj4 gr26 gr0 gr
6 %1 %2 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
16 Kcal or 67 Kj1 gr4 gr0 gr
1 %<1 %<1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
RhubarbRhubarb: You can check-out other recipes which use it, like for example: Breton apple and rhubarb tart , Stewed rhubarb, Rhubarb tart, ... All

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