Are you supposed to peel rhubarb before you use it? The definitive guide

While the leaves of a rhubarb plant are toxic, the stalks are perfectly safe to eat, often cooked and sweetened. However, a common question in the kitchen is whether you are supposed to peel rhubarb before you use it, and the answer is not a simple yes or no.

Quick Summary

Determining whether to peel rhubarb depends on factors like the stalk's age and desired final texture. Peeling is often unnecessary for tender, fresh stalks but recommended for older, more fibrous ones, or for a smoother consistency in jams and purees. The peel also contains color, so removing it can affect the final dish's appearance.

Key Points

• Peel young stalks only if desired: It is not necessary to peel young, tender spring rhubarb, and skipping this step preserves its vibrant red color and nutrients.

• Peel tough or fibrous stalks: Older, late-season rhubarb with a tough, stringy exterior benefits from peeling to improve the final texture.

• Peel for a smooth consistency: For recipes like jams, compotes, or purees, peeling is recommended to achieve a silky-smooth finish.

• Always discard the toxic leaves: The leaves of the rhubarb plant are poisonous due to high levels of oxalic acid and should never be consumed.

• Adjust preparation based on harvest time: Judge whether to peel based on the stalk's texture; late-season stalks are more likely to be tough and require peeling.

• Chop finely to minimize stringiness: Cutting rhubarb stalks into smaller, uniform pieces is an effective way to minimize the perception of stringiness in a finished dish.

• Decide based on your recipe's needs: Consider the desired texture and appearance of your dish when making the peeling decision.

To Peel or Not to Peel: Answering the Rhubarb Question

Many home cooks and bakers face the same dilemma when preparing rhubarb: is peeling necessary? The truth is, it depends on several key factors, including the age of the stalk and the intended use of the vegetable. For many recipes, peeling is an entirely optional step that can be skipped, but for others, it's essential for achieving the perfect result.

When to Skip Peeling Rhubarb

For young, fresh rhubarb harvested early in the season (typically late spring), peeling is often completely unnecessary. These stalks are generally more tender and less fibrous than their older counterparts. Leaving the skin on provides several benefits:

• Intense Color: The beautiful red or pink pigment that makes rhubarb visually appealing is largely concentrated in the skin. Peeling removes this color, resulting in a paler final product.
• Nutrient Retention: Many nutrients are found just under the skin of fruits and vegetables. By not peeling, you keep these nutrients in your dish.
• Easy Preparation: Skipping the peeling step saves time and reduces food waste. For dishes like crumbles, crisps, and roasted rhubarb, the peel softens sufficiently during cooking.

When Peeling Rhubarb Is Recommended

There are specific scenarios where peeling rhubarb is a good idea to improve the final texture and taste of your dish:

• Late-Season Harvest: As the summer progresses, rhubarb stalks become tougher and more fibrous. If you have older, thicker, and woodier stalks, peeling will remove the tough, stringy exterior that can be unpleasant to eat.
• Smooth Texture: For recipes that require a very smooth consistency, such as jam, compote, or purees, peeling is highly recommended. Removing the stringy outer layer ensures a silky-smooth finish.
• Bitterness Concerns: Some heirloom varieties or older stalks can have a slightly bitter peel. Peeling can help reduce this bitterness, though most commercial varieties are milder.
• Pesticide Concerns: If you are unsure whether your rhubarb is organic, peeling it can help remove any potential pesticide or herbicide residues. Always wash your produce thoroughly, regardless of whether you peel it.

How to Prepare Rhubarb for Cooking

Before deciding whether to peel, proper initial preparation is crucial. The leaves of the rhubarb plant are toxic and must always be removed and discarded.

1. Trim the leaves: Cut off the large, leafy tops where they meet the stalk and discard them. Do not compost the leaves where they could contaminate other food.
2. Trim the base: Cut off the dry, tough base of the stalk.
3. Wash thoroughly: Rinse the stalks under cold water, scrubbing gently with your fingers or a vegetable brush to remove any dirt.
4. Consider the texture: For young, tender stalks, proceed with slicing. For late-season or woody stalks, feel for the stringy fibers on the outer layer. To remove them, use a small, sharp knife or vegetable peeler to pull the skin off in strips, similar to peeling celery.
5. Chop the stalks: Cut the prepared rhubarb into small, uniform pieces. Cutting the rhubarb crosswise into small pieces can help minimize stringiness, even if you don't peel it.

Comparison: Peeled vs. Unpeeled Rhubarb

Feature	Peeled Rhubarb	Unpeeled Rhubarb
Texture	Very smooth, ideal for jams, purees, and compotes.	Slightly more fibrous, adding a rustic texture to dishes like crisps and crumbles.
Appearance	Lighter in color, often a duller green or yellow.	Brighter, more vibrant red or pink color from the pigment in the skin.
Flavor	A purer, more focused flavor, sometimes sweeter as the bitter skin is removed.	Often slightly more tart, with a more complex flavor profile.
Preparation	Requires an extra step of work, best for older stalks.	Saves time and reduces waste, best for young, tender stalks.

Conclusion

Ultimately, whether you are supposed to peel rhubarb depends on your personal preference and the recipe you're making. If you're using young, tender stalks and want to maximize color and nutrients, skip the peeling. If you're working with older, tougher rhubarb or want a perfectly smooth texture for a jam, taking the time to peel will yield a superior result. Remember to always discard the toxic leaves and wash the stalks thoroughly before use. This simple choice can greatly influence the taste, texture, and appearance of your final dish.

For more cooking tips and seasonal recipes, visit BBC Good Food.

Frequently Asked Questions

Q: What happens if I don't peel old, stringy rhubarb? A: If you don't peel older, more fibrous rhubarb stalks, your finished dish might have a tough or stringy texture that is unpleasant to eat.

Q: How can I tell if my rhubarb is too fibrous? A: Run your finger along the stalk; if you can feel prominent, tough strings, or if the stalk is particularly thick and woody, it's likely fibrous and would benefit from peeling.

Q: Will peeling rhubarb remove the color? A: Yes, peeling will remove a significant amount of the red or pink pigment that is concentrated in the outer skin, resulting in a lighter-colored dish.

Q: Do I need to peel forced rhubarb? A: No, forced rhubarb, which is grown early in the year, is known for being very tender and delicate, so it does not require peeling.

Q: Is there a way to make unpeeled rhubarb less stringy? A: Cutting the rhubarb stalks into smaller, crosswise pieces before cooking will reduce the length of the fibers and help prevent a stringy texture.

Q: What is the poisonous part of a rhubarb plant? A: The leaves of the rhubarb plant are poisonous and should never be eaten, as they contain high levels of oxalic acid.

Q: Can I use a vegetable peeler to peel rhubarb? A: Yes, a vegetable peeler or a small, sharp paring knife can be used to easily strip the outer skin from the stalk.

Q: Does peeling affect the flavor of rhubarb? A: The peel tends to be more acidic, so removing it can result in a slightly sweeter flavor, though the difference is often subtle depending on the variety.

Q: Is it okay to eat rhubarb raw? A: Yes, in small quantities and with the leaves removed, rhubarb stalks can be eaten raw. They are very tart and are often dipped in sugar to make them more palatable.

Q: What if my rhubarb is bruised? A: You should cut away and discard any bruised or discolored portions of the stalk before cooking.

Frequently Asked Questions

What happens if I don't peel old, stringy rhubarb?

If you don't peel older, more fibrous rhubarb stalks, your finished dish might have a tough or stringy texture that is unpleasant to eat.

How can I tell if my rhubarb is too fibrous?

Run your finger along the stalk; if you can feel prominent, tough strings, or if the stalk is particularly thick and woody, it's likely fibrous and would benefit from peeling.

Will peeling rhubarb remove the color?

Yes, peeling will remove a significant amount of the red or pink pigment that is concentrated in the outer skin, resulting in a lighter-colored dish.

Do I need to peel forced rhubarb?

No, forced rhubarb, which is grown early in the year, is known for being very tender and delicate, so it does not require peeling.

Is there a way to make unpeeled rhubarb less stringy?

Cutting the rhubarb stalks into smaller, crosswise pieces before cooking will reduce the length of the fibers and help prevent a stringy texture.

What is the poisonous part of a rhubarb plant?

The leaves of the rhubarb plant are poisonous and should never be eaten, as they contain high levels of oxalic acid.

Can I use a vegetable peeler to peel rhubarb?

Yes, a vegetable peeler or a small, sharp paring knife can be used to easily strip the outer skin from the stalk.

Does peeling affect the flavor of rhubarb?

The peel tends to be more acidic, so removing it can result in a slightly sweeter flavor, though the difference is often subtle depending on the variety.

Is it okay to eat rhubarb raw?

Yes, in small quantities and with the leaves removed, rhubarb stalks can be eaten raw. They are very tart and are often dipped in sugar to make them more palatable.

What if my rhubarb is bruised?

You should cut away and discard any bruised or discolored portions of the stalk before cooking.