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Trim off leaf ends and roots using a sharp knife and discard. Be sure to discard the leaves, which contain toxic levels of oxalic acid. |
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If the more mature stalks are wider than 1 inch, slice lengthwise in half or thirds. |
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| Check stalks for blemished areas and trim off before using. |
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| When preparing field-grown rhubarb the stems may be too fibrous and will need to have the strings pulled off. At one end of the stalk, cut just under the skin. |
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| Pull the piece down the stalk to remove the strings. Continue until all of the strings are removed. When preparing hothouse-grown rhubarb the stems are tender and should not be stringy. |
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| Wash stalks and slice them into 3/4 inch to 1 inch pieces when preparing for stewing or making sauce. Pies and other recipes may call for the pieces to be cut to a smaller size, such as 1/4 to 1/2 inch. |
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