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Rhubarb
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Rhubarb bought early in the season is very tender and requires little preparation, but main-crop rhubarb is dark in colour with a more fibrous flesh that needs peeling. If the leaves are still attached, they must be cut off and discarded because they are poisonous. Rhubarb is never eaten raw because it is so tough and tart. It is always cooked with plenty of sugar, or combined with other fruits.
- Cut off the leaves and discard, then pare away the skin of the rhubarb in long strips using a vegetable peeler. Trim the base of each stalk.
- Slice the rhubarb crosswise on the diagonal into neat chunks using a chef’s knife. The rhubarb is now ready for cooking.
