Rhubarb in season: peeling tips for perfect spring dishes
The rhubarb season arrives in the spring when its stalks are at their tastiest and healthiest. Before making a pie or compote, there's often a question of whether rhubarb should be peeled. My grandma always said yes, but I was curious about a chef's opinion. The answer cleared up all doubts and ended the habit.
Rhubarb, also known as rheum, is a vegetable with a distinct sour taste, often mistaken for a fruit. Its edible stalks are rich in fibre, vitamins A, C, E, and K, as well as minerals like potassium and magnesium. It is commonly used during the season for both drinks and dishes, and traditionally peeled based on habit and grandma's advice before thermal processing. However, it turns out this step can be skipped under certain conditions. Not peeling rhubarb can make cooking easier and faster.
Should rhubarb be peeled?
The shortest answer to whether rhubarb should be peeled is: "It depends." It's important to consider the time of purchase—whether it's the start or end of the season—and how the stalks are served. Michał Toczyłowski, the chef at Baken, noted that young stalks are treated differently than mature ones, especially if you want to showcase large 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 have a chance to be fibrous. It's similar to asparagus, which doesn’t need to be peeled at the beginning of the season because the fibres haven't toughened yet. By the end of the season, though, peeling becomes necessary as the fibres can get stuck between your teeth. In summary, young rhubarb cut into smaller pieces doesn’t need to be peeled, but mature and older rhubarb must be peeled to be palatable - the chef explains.
So if you plan to make an elegant tart with rhubarb pieces and custard, it's better to peel it regardless of whether it’s young or mature. How should you best use rhubarb?
Rhubarb recipes: classics and new ideas
In the kitchen, rhubarb has a wide range of uses. It is a popular ingredient in desserts such as pies, crumbles, and compotes. The sour taste of rhubarb pairs perfectly with sweet ingredients, making it ideal for baking. Rhubarb can also be used in savoury dishes, where it adds a unique flavour to meats, especially poultry and pork. Michał Toczyłowski, on the other hand, recommends rhubarb pancakes, which are perfect for spring.
