Peel rhubarb – that's how it's done

That's why you should peel rhubarb

Not only does it increase the enjoyment significantly if you remove the solid fibers that tend to get caught between your teeth when eating, it is also much healthier to eat the rhubarb peeled.

Because the bowl contains especially a lot of oxalic acid. This fruit acid can cause poisoning symptoms in large quantities also binds calcium, magnesium and iron in complex connections that are difficult for the intestinal mucosa to absorb. Reason enough to peel rhubarb – we explain how to do it correctly!

By the way: We also explain why eating rhubarb raw is not a good idea.

1.Remove rhubarb leaves & clean rhubarb

Before you can start peeling, remove the leaves from the sticks, if there are any. They are also rich in oxalic acid and, moreover, inedible.

Then the rhubarb Rinse thoroughly under running water. So you also remove soil and sand that got stuck from the harvest. Alternatively, you can use a damp cloth for this.

2. Cut off the interface

The interface at the bottom of the rhubarb stalks is often dry and very hard. Roughly cut them off. Then the fibers can also be gripped very well with the knife and you can start peeling the rhubarb.

3. Peel rhubarb

Grasp the knife at the interface at the bottom of the rhubarb sticks and then pull the hard fibers upwards. It is best to use a small kitchen knife that fits comfortably in your hand. If the fibers are particularly robust, a peeler can also be used wonderfully. Remove all fibers until no more threads hang on the rhubarb.

That was it. Now you can cook the peeled rhubarb and process it further. How about rhubarb compote, rhubarb jam or rhubarb cake? We have the best rhubarb recipes for you.

If you can't process the sticks straight away, you can freeze rhubarb or boil rhubarb.