Preparing Rhubarb

Rhubarb is not technically a fruit, but it is primarily used in sweet cookery and generally cooked as fruit. It should not be eaten raw in any significant quantity because it contains natural toxins, but the odd piece dipped in sugar does no harm. Raw rhubarb has a tart flavour. When preparing rhubarb, discard the leaves, as they are poisonous. Young, early rhubarb which has tender skin, needs little preparation other than washing and trimming.

1. Old stalks of rhubarb tend to have tough, stringy outer peel. Use a peeler or fine-bladed knife to cut off the skin. Slice the rhubarb into neat, regular pieces so they cook evenly.

   

2. Slice the rhubarb crosswise on the diagonal into neat chunks using a chef’s knife. The rhubarb is now ready for cooking. Poach or pan-fry, then braise it in a glaze to use in pies.