Rhubarb, the tart and tangy vegetable-turned-dessert-ingredient, has been a staple in many a baker’s pantry for centuries. But when it comes to preparing rhubarb for baking, one question always seems to arise: do you have to peel rhubarb for baking? The answer, much like the plant itself, is a bit complicated. In this article, we’ll delve into the world of rhubarb, exploring the whys and hows of peeling, as well as the various methods for preparing this beloved ingredient.
The Anatomy of Rhubarb
Before we dive into the peeling debate, it’s essential to understand the anatomy of rhubarb. Rhubarb is a type of vegetable that belongs to the Polygonaceae family, which also includes sorrel and buckwheat. It’s a perennial plant with thick, fleshy stalks that grow from the ground, topped with large, triangular leaves.
The stalks, which are typically between 12 and 24 inches long, are the edible part of the plant. They’re crunchy, tart, and packed with flavor, making them perfect for sweet and savory recipes alike. The leaves, on the other hand, are inedible and even toxic, containing high levels of oxalic acid and anthraquinone glycosides.
The Role of Oxalic Acid in Rhubarb
Oxalic acid, a naturally occurring compound found in rhubarb leaves, is responsible for the plant’s tartness and plays a significant role in its culinary uses. When consumed in small amounts, oxalic acid can add a pleasant tanginess to recipes. However, when ingested in large quantities, it can lead to health issues, including kidney stones, digestive problems, and even respiratory failure.
It’s essential to note that the stalks contain minimal amounts of oxalic acid, making them safe for consumption. The leaves, on the other hand, are best avoided or used only for ornamental purposes.
The Peeling Debate
Now that we’ve covered the basics of rhubarb anatomy, let’s tackle the question of peeling. Do you really need to peel rhubarb for baking, or is it just an old wives’ tale?
The Case for Peeling:
Proponents of peeling argue that the outer layer of the stalk contains a high concentration of cellulose, a tough, fibrous material that can make the rhubarb stringy and unpalatable. By peeling the stalks, you remove this layer, leaving behind the tender, crunchy interior.
Peeling also helps to remove any dirt, debris, or pesticides that may have accumulated on the surface of the stalks. This is especially important if you’re using rhubarb from an unknown source or if you’re planning to use the stalks raw.
The Case Against Peeling:
On the other hand, some bakers argue that peeling is unnecessary and even wasteful. Rhubarb stalks are naturally quite tender, and the outer layer is often where the most flavor and nutrients reside.
Additionally, peeling can be a time-consuming process, especially when working with large quantities of rhubarb. By leaving the stalks unpeeled, you save time and effort, making the preparation process more efficient.
Alternative Preparation Methods
If you’re still unsure about peeling, fear not! There are several alternative preparation methods that can help you make the most of your rhubarb.
Slicing and Coring:
Instead of peeling, try slicing the rhubarb stalks into thin strips and then coring them. This method removes the tough, stringy centers and leaves you with tender, flavor-packed strips perfect for baking.
Using a Vegetable Peeler:
If you do decide to peel your rhubarb, consider using a vegetable peeler to remove only the outermost layer. This method is quick, easy, and helps to minimize waste.
Blanching and Shocking:
For a more drastic approach, try blanching and shocking your rhubarb. This method involves briefly submerging the stalks in boiling water to loosen the skin, followed by a quick plunge into an ice bath to stop the cooking process. The result is tender, easily removable skin that leaves the stalks looking and tasting great.
Tips and Tricks for Working with Rhubarb
Now that we’ve covered the peeling debate and alternative preparation methods, here are some additional tips and tricks for working with rhubarb:
Choosing the Right Rhubarb:
When selecting rhubarb, look for stalks that are firm, brightly colored, and free of blemishes. Avoid stalks with signs of wilting, as they may be past their prime.
Storing Rhubarb:
Rhubarb can be stored in the refrigerator for up to two weeks or frozen for up to 10 months. When storing, wrap the stalks tightly in plastic wrap or aluminum foil to prevent moisture loss.
Pairing Rhubarb with Other Ingredients:
Rhubarb pairs beautifully with a variety of ingredients, including strawberries, blueberries, and citrus. Experiment with different combinations to find your new favorite flavor pairing.
| Rhubarb Pairing | Recipe Idea |
|---|---|
| Rhubarb and Strawberry | Rhubarb-Strawberry Crisp with Vanilla Ice Cream |
| Rhubarb and Blueberry | Rhubarb-Blueberry Muffins with Lemon Sugar Topping |
| Rhubarb and Orange | Rhubarb-Orange Upside-Down Cake with Brown Sugar Crust |
Conclusion
In the world of rhubarb, peeling is just one aspect of the preparation process. Whether you choose to peel, slice, core, or blanch, the key is to find the method that works best for you and your recipe.
By understanding the anatomy of rhubarb, the role of oxalic acid, and the various preparation methods available, you’ll be well on your way to becoming a rhubarb expert. So go ahead, get creative, and let the tart, tangy goodness of rhubarb inspire your next baking adventure!
What is the best way to store fresh rhubarb?
Fresh rhubarb should be stored in the refrigerator in a plastic bag or wrapped in plastic wrap to maintain humidity. It’s best to use it within a week of purchase, as it will start to lose its flavor and texture if stored for too long. You can also freeze rhubarb by cutting it into 1-inch pieces, placing them in an airtight container or freezer bag, and storing it in the freezer for up to 8 months.
When storing rhubarb, make sure to keep it away from strong-smelling foods, as it can absorb odors easily. You should also trim the ends of the stalks every few days to prevent them from drying out. If you notice any signs of mold or slime, it’s best to discard the rhubarb and purchase fresh stalks.
How do I prepare rhubarb for baking?
To prepare rhubarb for baking, you’ll need to trim the ends, remove any leaves, and wash the stalks under cold running water. Then, cut the rhubarb into 1-inch pieces and measure out the desired amount for your recipe. If your recipe calls for cooked rhubarb, you can simmer it in water or sugar syrup until it’s tender, then drain and let it cool.
It’s essential to remove the leaves from the rhubarb, as they contain high levels of oxalic acid, which can be toxic if ingested. You can use a pastry brush to remove any dirt or debris from the stalks, and a vegetable peeler to remove any tough or stringy outer layers. Always use fresh, tender rhubarb for baking, as it will yield the best results.
Can I use frozen rhubarb in baked goods?
Yes, you can use frozen rhubarb in baked goods, but it’s essential to thaw it first and pat it dry with paper towels to remove excess moisture. Frozen rhubarb is perfect for using in pies, tarts, and crisps, as it holds its flavor and texture well. However, it may not be suitable for recipes that require fresh rhubarb, such as salads or sauces.
When using frozen rhubarb, reduce the amount of liquid in the recipe, as it will release more moisture than fresh rhubarb. You can also use frozen rhubarb incombination with fresh rhubarb for added flavor and texture. Just be sure to adjust the cooking time and liquid levels accordingly.
What’s the difference between sweet and tart rhubarb?
Sweet rhubarb, also known as “housetop” rhubarb, is a type of rhubarb that is bred for its sweeter flavor and tender stalks. It’s often used in desserts and baked goods, as it requires less added sugar. Tart rhubarb, on the other hand, is more commonly available and has a tart, sour flavor that’s often paired with sweet ingredients to balance out the flavor.
In general, sweet rhubarb is more expensive than tart rhubarb, but it’s worth the investment if you’re looking for a sweeter, more tender product. Tart rhubarb, however, is perfect for making jams, preserves, and sauces, as its tartness is balanced out by the added sugar.
Can I eat rhubarb raw?
While it’s technically possible to eat rhubarb raw, it’s not recommended, as it’s extremely tart and can be unpleasant to eat. Raw rhubarb also contains high levels of oxalic acid, which can cause stomach upset and other digestive issues if consumed in large quantities.
Rhubarb is typically cooked or sweetened to bring out its natural flavor and texture. Cooking rhubarb breaks down its cell walls, making its nutrients more bioavailable, while sweetening it balances out its tart flavor. If you do choose to eat rhubarb raw, be sure to use only small amounts and pair it with sweet ingredients to balance out the flavor.
Is rhubarb a fruit or vegetable?
Rhubarb is often mistaken as a fruit, but it’s actually a type of vegetable known as a petiole, which is a leafy stalk that grows from the ground. While it’s often used in sweet dishes and desserts, rhubarb is technically a vegetable, as it’s savory rather than sweet.
In the United States, rhubarb is often treated as a fruit, and it’s commonly paired with fruits like strawberries and blueberries in pies and tarts. However, from a botanical standpoint, rhubarb is a vegetable that’s more closely related to sorrel and buckwheat than it is to fruits.
Can I grow my own rhubarb at home?
Yes, you can grow your own rhubarb at home, provided you live in a cool, temperate climate with adequate moisture and sunlight. Rhubarb prefers well-draining soil and full sun to partial shade. It’s typically planted in the early spring or fall, and it takes about 2-3 years for the plants to mature.
To grow rhubarb at home, start by purchasing a rhubarb crown or division from a nursery or gardening store. Plant it in a raised bed or container, and water it regularly. Mulch around the plants to retain moisture and suppress weeds. Rhubarb is a low-maintenance crop that requires minimal care, making it a great addition to any home garden.