Rhubarb: Peel or not? Expert tips for perfect stalks
The rhubarb season arrives in the spring, when its stalks are at their tastiest and healthiest. Before making a pie or compote, you may wonder whether rhubarb needs to be peeled. Grandma always said yes, but I was curious about a chef's opinion. The answer clarified all my doubts and changed my habits.
Rhubarb, also known as rhubarb, is a vegetable with a distinct sour taste that's often mistaken for a fruit. Its edible stalks are rich in fiber, and vitamins A, C, E, and K, as well as minerals like potassium and magnesium. In season, it's popular for both drinks and dishes, and it's usually peeled due to habit and grandma's advice before cooking. However, it turns out that this step can be skipped under certain conditions. Not peeling rhubarb makes cooking quicker and simpler.
Should rhubarb be peeled?
The brief answer to whether rhubarb should be peeled is: "It depends." Consider the time of purchase—whether it's early or late in the season—and how you plan to serve the stalks. Michał Toczyłowski, the chef at Baken, noted that young stalks are treated differently compared to mature rhubarb, especially if you want to highlight larger pieces.
- If we cut the rhubarb into finger-length or longer pieces, we then peel it because it will be fibrous. But if we cut it into cubes or smaller pieces, it won't be fibrous. It's a bit like asparagus, which doesn't need to be peeled at the start of the season because the fibers haven't toughened yet, but by the end of the season, it's necessary, as they'll get caught between your teeth. In summary, young rhubarb cut into smaller pieces doesn't need to be peeled, but for mature and older stalks, peeling is essential, or they will be inedible - the chef explains.
So, if you want to make an elegant tart with rhubarb pieces and custard, it's better to peel it, regardless of whether it's young or mature. And how best to use rhubarb?
Rhubarb recipes - classics and new ideas
In the kitchen, rhubarb is a versatile ingredient. It's a popular ingredient in desserts like pies, crumbles, and compotes. The sour taste of rhubarb pairs perfectly with sweet additions, making it ideal for baking. Rhubarb can also be used in savory dishes, where it adds a unique flavor to meats, especially poultry and pork. Michał Toczyłowski, on the other hand, recommends rhubarb pancakes, which are perfect for spring.
