Should you peel rhubarb? Chef's insights for perfect dishes
The rhubarb season arrives in spring when the stalks are at their most flavoursome and nutritious. Before making a pie or compote, one might wonder whether rhubarb needs to be peeled. Grandma always insisted it did, yet I was curious to hear a chef's perspective. The explanation provided clarity and put an end to the habit.
Rhubarb, also referred to as rheum, is a vegetable known for its distinctive sour flavour, often mistaken for a fruit. Its edible stalks are rich in fiber, as well as vitamins A, C, E, and K, and minerals such as potassium and magnesium. While it is often peeled based on tradition or grandma's advice before cooking, it appears this step can be skipped under certain conditions. Not peeling rhubarb simplifies and accelerates the cooking process.
Should rhubarb be peeled?
When pondering whether to peel rhubarb, the simplest response is: "It depends." It's essential to consider the time of purchase - whether it’s at the beginning of the season or the end, as well as how the stalks are to be served. Michał Toczyłowski, the chef at Baken, mentioned that young stalks are used differently compared to when rhubarb has matured, and you wish to highlight their large pieces.
- If we cut the rhubarb into finger-length or longer pieces, we should peel it because it will be fibrous. However, if we cut it into cubes or smaller pieces, it won't become fibrous. It's similar to asparagus, which doesn't need peeling early in the season because the fibres are still tender. But later in the season, peeling becomes necessary as the fibres toughen and can become trapped between teeth. To summarise, young rhubarb cut into smaller pieces doesn’t require peeling, but older stalks will be inedible without it - the chef explains.
Therefore, if you plan to create an elegant tart with rhubarb pieces and custard, it's advisable to peel it, regardless of whether it’s young or mature. So, what are the best ways to use rhubarb?
Rhubarb recipes - classics and new ideas
In the kitchen, rhubarb is remarkably versatile. It is a popular ingredient in desserts such as pies, crumbles, and compotes. The sourness of rhubarb complements sweet ingredients beautifully, making it ideal for baking. Additionally, rhubarb can feature in savoury dishes, offering a unique flavour to meats, particularly poultry and pork. Michał Toczyłowski, meanwhile, recommends rhubarb pancakes, a delightful option for spring.
