Rhubarb is a striking vegetable often mistaken for fruit due to its common use in sweet desserts like pies, crisps, and jams. With its long, crimson stalks and tart flavor, rhubarb adds a unique tangy twist to recipes. But when it comes to preparing rhubarb, many cooks wonder: do you peel rhubarb before cooking? The answer depends on several factors, including the age of the stalk, the variety, and your personal preference. Understanding how to handle rhubarb properly helps you get the best texture and flavor from this seasonal favorite.
Understanding Rhubarb Stalks
What Part of Rhubarb Is Edible?
The edible part of rhubarb is the stalk. The leaves of rhubarb should never be consumed as they contain oxalic acid, which is toxic to humans. When buying or harvesting rhubarb, the leafy tops are usually removed, leaving only the firm stalks that are used in cooking and baking.
Color and Texture
Rhubarb stalks can range in color from pale green to deep red. The color doesn’t indicate ripeness or sweetness; rather, it reflects the variety of the rhubarb plant. Some stalks have a smooth skin, while others may appear stringy or tough, particularly as they mature. This variation leads to the common question of whether peeling is necessary.
Should You Peel Rhubarb?
When Peeling Is Not Necessary
In most cases, peeling rhubarb is not required. Younger, thinner stalks tend to have tender skin that cooks down easily. When rhubarb is stewed, baked, or simmered, the skin usually softens and blends into the dish. If you’re making something like rhubarb compote, sauce, or a pie filling, you can simply chop the stalks and use them as-is.
When Peeling May Be a Good Idea
There are situations where peeling rhubarb can improve texture:
- Older stalks: Mature rhubarb can have fibrous outer strings, especially at the base. These fibers may remain tough even after cooking.
- Very thick stalks: The larger the stalk, the more likely it is to be stringy. In such cases, peeling can make your final dish smoother.
- For aesthetic reasons: In recipes where presentation matters, peeling may help achieve a more refined texture or color, especially if the outer skin appears dull or bruised.
How to Peel Rhubarb
Step-by-Step Instructions
Peeling rhubarb is easy and requires minimal equipment. Here’s how you can do it:
- Rinse the stalks thoroughly under cold water to remove dirt.
- Trim both ends of the stalk using a sharp knife.
- At one end of the stalk, use the knife to lift the outer edge of the skin slightly.
- Grip the loose skin with your fingers and gently pull it down the length of the stalk.
- Repeat on the other side if necessary.
You don’t have to remove every fiber. Just peeling the toughest outer strings should be enough to improve texture without losing too much of the skin, which contains color and flavor.
Tools You Can Use
Most people use a paring knife to peel rhubarb, but a vegetable peeler can also work if you want to remove a more even layer. However, avoid over-peeling, as this can waste the flavorful inner flesh and remove the bright red pigment that gives rhubarb its visual appeal.
Does Peeling Affect Taste or Color?
Flavor Considerations
The skin of rhubarb does not significantly affect the taste. Most of the tart flavor comes from the interior of the stalk. However, the skin contains pigments that can slightly influence the color and texture of the finished dish, especially in recipes where rhubarb is cooked gently.
Color and Visual Appeal
If you’re aiming for a vibrant pink or red appearance in your desserts, retaining the skin is beneficial. Peeling rhubarb can cause the color to fade or the stalks to appear pale when cooked. For dishes like rhubarb jam or pie filling where color matters, leaving the skin intact helps maintain that signature hue.
Alternative Ways to Soften Rhubarb Without Peeling
Cooking Techniques
If you want to skip peeling but still avoid stringiness, cooking methods can help. Slow simmering or stewing rhubarb will break down the fibers naturally. Baking rhubarb covered with sugar also softens the skin, allowing it to melt into the dish.
Cutting Across the Grain
Another trick is to cut rhubarb into smaller pieces, especially when using thicker stalks. Slicing across the grain of the stalk helps reduce the chewiness that can result from intact fibers.
Rhubarb Recipes That Don’t Require Peeling
Best Uses for Unpeeled Rhubarb
Most traditional rhubarb recipes don’t require you to peel the stalks at all. Here are a few examples:
- Rhubarb Crisp: Chopped unpeeled rhubarb softens under a layer of oats, butter, and sugar.
- Rhubarb Compote: Simmered rhubarb melts into a spoonable texture without needing to be peeled.
- Strawberry Rhubarb Pie: The tartness of unpeeled rhubarb balances beautifully with sweet strawberries.
- Rhubarb Muffins: Small rhubarb pieces bake tenderly into the crumb without tough skins.
When to Consider Peeling for Recipes
If you’re making delicate rhubarb curds, jelly, or a fine-textured purée, removing the outer skin can help achieve a smoother finish. In elegant plated desserts where appearance and texture matter, peeling is more common.
Tips for Storing and Preparing Rhubarb
How to Store Fresh Rhubarb
- Wrap rhubarb stalks in a damp paper towel and place them in a plastic bag in the fridge.
- Use within 5 to 7 days for the best flavor and texture.
- You can freeze chopped rhubarb without peeling. Blanching before freezing is optional but can help preserve color and texture.
Preparation Tips
- Always discard rhubarb leaves do not eat them under any circumstances.
- Wash thoroughly and trim the ends before cutting into your desired size.
- If you’re unsure whether to peel, try a small test: cook a sample and see how the texture turns out.
To Peel or Not to Peel?
In most situations, you do not need to peel rhubarb. The skin adds color and softens during cooking, especially when using young, tender stalks. However, if you’re working with older, thicker rhubarb, or aiming for an especially smooth texture, peeling may be worthwhile. The choice ultimately comes down to the condition of your rhubarb and the requirements of your recipe. With a little attention and the right method, you can enjoy the tart, bright flavor of rhubarb in countless delicious ways peeled or unpeeled.