Rhubarb is a popular ingredient in many sweet and savory dishes, particularly in pies and tarts. However, one question that often arises when working with rhubarb is whether or not to peel it before using it in baking. In this article, we will delve into the world of rhubarb preparation and explore the best practices for peeling, cleaning, and cooking rhubarb for pies.
Understanding Rhubarb
Before we dive into the specifics of peeling rhubarb, it’s essential to understand the basics of this versatile vegetable. Rhubarb is a type of tart vegetable that belongs to the buckwheat family. It’s characterized by its bright red or green stalks, which are often used in baking and cooking. Rhubarb is a cool-season crop, which means it thrives in temperate climates with moderate temperatures and adequate moisture.
Rhubarb Varieties
There are several varieties of rhubarb, each with its unique characteristics and uses. Some popular varieties include:
- Victoria Rhubarb: This is one of the most widely available varieties of rhubarb, known for its bright red stalks and sweet-tart flavor.
- Canada Red Rhubarb: As its name suggests, this variety is known for its deep red color and is often used in baking and cooking.
- Green Rhubarb: This variety has green stalks and is often used in savory dishes, such as stews and soups.
Do You Peel Rhubarb for Pies?
Now that we’ve covered the basics of rhubarb, let’s address the question at hand: do you peel rhubarb for pies? The answer is not a simple yes or no. It depends on several factors, including the variety of rhubarb, the desired texture, and personal preference.
Why Peel Rhubarb?
There are several reasons why you might want to peel rhubarb before using it in pies:
- Texture: Rhubarb skin can be quite tough and fibrous, which can affect the texture of your pie filling. Peeling the rhubarb can help to create a smoother, more even texture.
- Flavor: Some people find that the skin of the rhubarb can impart a slightly bitter flavor to the pie filling. Peeling the rhubarb can help to reduce this bitterness and create a sweeter, more balanced flavor.
- Aesthetics: Let’s face it – peeled rhubarb can look more appealing than unpeeled rhubarb, especially in a pie filling. If you’re looking to create a visually stunning pie, peeling the rhubarb might be the way to go.
Why Not Peel Rhubarb?
On the other hand, there are also several reasons why you might not want to peel rhubarb before using it in pies:
- Nutrition: Rhubarb skin is rich in fiber, vitamins, and minerals, making it a nutritious addition to your pie filling. By leaving the skin on, you can retain more of these nutrients.
- Convenience: Peeling rhubarb can be a time-consuming process, especially if you’re working with a large quantity. Leaving the skin on can save you time and effort in the kitchen.
- Flavor: Some people find that the skin of the rhubarb adds a depth of flavor to the pie filling that is lost when the skin is peeled.
How to Peel Rhubarb
If you’ve decided to peel your rhubarb, here’s a step-by-step guide on how to do it:
Method 1: Using a Vegetable Peeler
- Step 1: Rinse the rhubarb stalks under cold running water to remove any dirt or debris.
- Step 2: Pat the rhubarb dry with a clean towel to remove excess moisture.
- Step 3: Hold the rhubarb stalk at an angle and run a vegetable peeler along the length of the stalk, removing the skin in long strips.
- Step 4: Repeat the process for each rhubarb stalk.
Method 2: Using a Knife
- Step 1: Rinse the rhubarb stalks under cold running water to remove any dirt or debris.
- Step 2: Pat the rhubarb dry with a clean towel to remove excess moisture.
- Step 3: Hold the rhubarb stalk at an angle and carefully slice off the skin using a sharp knife.
- Step 4: Repeat the process for each rhubarb stalk.
Preparing Rhubarb for Pies
Once you’ve peeled your rhubarb (if desired), it’s time to prepare it for use in pies. Here are a few tips to keep in mind:
Chopping Rhubarb
- Step 1: Cut the peeled (or unpeeled) rhubarb stalks into 1-inch pieces.
- Step 2: Place the chopped rhubarb in a bowl and sprinkle with sugar to taste.
- Step 3: Let the rhubarb sit for about 15-20 minutes, allowing it to release its juices and soften slightly.
Cooking Rhubarb
- Step 1: In a large saucepan, combine the chopped rhubarb, sugar, and any desired spices or flavorings (such as cinnamon or vanilla).
- Step 2: Cook the rhubarb over medium heat, stirring occasionally, until it’s tender and the liquid has thickened into a syrupy consistency.
- Step 3: Remove the rhubarb from the heat and let it cool to room temperature.
Conclusion
Whether or not to peel rhubarb for pies is a matter of personal preference. While peeling can help to create a smoother texture and reduce bitterness, leaving the skin on can retain more nutrients and add depth of flavor. By following the tips and techniques outlined in this article, you can prepare delicious and nutritious rhubarb pies that are sure to impress.
Do I need to peel rhubarb for pies?
Peeling rhubarb for pies is not strictly necessary, but it can be beneficial in certain situations. If you’re using young, tender rhubarb stalks with thin skin, you can leave the skin on and it won’t affect the texture or flavor of your pie. However, if you’re using older, thicker stalks with tougher skin, peeling them can help remove some of the bitterness and make the filling more palatable.
Additionally, peeling rhubarb can also help reduce the amount of fiber in the filling, making it easier to digest. If you do decide to peel your rhubarb, use a vegetable peeler to remove the skin, taking care not to remove too much of the flesh underneath. You can also use a paring knife to trim away any tough or stringy bits.
How do I prepare rhubarb for baking?
To prepare rhubarb for baking, start by washing the stalks under cold running water to remove any dirt or debris. Pat the stalks dry with a clean towel or paper towels to remove excess moisture. Next, trim the ends of the stalks and cut them into the desired length for your recipe. If your recipe calls for peeled rhubarb, use a vegetable peeler to remove the skin.
Once your rhubarb is peeled and trimmed, you can chop it into smaller pieces or slice it thinly, depending on the recipe. Be sure to remove any leaves, as they contain high levels of oxalic acid and can be toxic if ingested. Finally, mix your prepared rhubarb with sugar, flour, and any other desired spices or flavorings, and it’s ready to use in your favorite pie or tart recipe.
Can I use frozen rhubarb for baking?
Frozen rhubarb can be a convenient and delicious alternative to fresh rhubarb for baking. When freezing rhubarb, it’s essential to blanch the stalks first to inactivate the enzymes that can cause the rhubarb to become mushy or develop off-flavors. To blanch rhubarb, submerge the stalks in boiling water for 30-60 seconds, then immediately plunge them into an ice bath to stop the cooking process.
Once your rhubarb is blanched, chop it into smaller pieces and spread them out in a single layer on a baking sheet. Place the baking sheet in the freezer until the rhubarb is frozen solid, then transfer it to airtight containers or freezer bags for storage. Frozen rhubarb is perfect for using in pies, tarts, and crisps, and it’s just as flavorful as fresh rhubarb.
How do I choose the best rhubarb for baking?
When choosing rhubarb for baking, look for stalks that are firm, crisp, and brightly colored. Avoid stalks that are limp, wilted, or have brown or soft spots, as these can be signs of age or spoilage. The color of the rhubarb can also be an indicator of its flavor and texture, with red or pink stalks generally being sweeter and more tender than green stalks.
In addition to the appearance of the rhubarb, consider the time of year and the specific variety. Rhubarb is typically in season from March to July, and some varieties, such as ‘Canada Red’ or ‘Valentine’, are bred specifically for their sweet flavor and tender texture. If you’re looking for a more tart flavor, you may prefer a variety like ‘Victoria’ or ‘German Wine’.
Can I use rhubarb leaves in baking?
No, it’s not recommended to use rhubarb leaves in baking. Rhubarb leaves contain high levels of oxalic acid, a naturally occurring compound that can be toxic if ingested in large quantities. While the stalks of the rhubarb plant are safe to eat and are often used in pies and tarts, the leaves should be avoided altogether.
If you’re looking for a way to use upcycle your rhubarb leaves, consider adding them to your compost pile or using them as a natural fertilizer for your garden. Rhubarb leaves are rich in nutrients and can add valuable organic matter to your soil. Just be sure to wear gloves when handling the leaves, as the oxalic acid can cause skin irritation in some people.
How do I store fresh rhubarb?
Fresh rhubarb can be stored in the refrigerator for up to a week, depending on the freshness and quality of the stalks. To store rhubarb, wrap the stalks tightly in plastic wrap or aluminum foil and place them in a sealed container or plastic bag. Keep the rhubarb away from direct sunlight and heat sources, as these can cause the stalks to become limp and wilted.
If you won’t be using your rhubarb within a week, consider freezing it instead. Frozen rhubarb can be stored for up to a year and is just as flavorful as fresh rhubarb. Simply blanch the stalks, chop them into smaller pieces, and spread them out in a single layer on a baking sheet before freezing.
Can I grow my own rhubarb for baking?
Yes, you can grow your own rhubarb for baking. Rhubarb is a hardy perennial that is relatively easy to grow in most climates. To grow rhubarb, choose a location with full sun to partial shade and well-draining soil that is rich in organic matter. Plant rhubarb crowns in the early spring or fall, and water them regularly to keep the soil consistently moist.
Rhubarb is a low-maintenance crop that requires minimal care, but it does benefit from regular fertilization and division every few years. Be sure to harvest your rhubarb stalks regularly to encourage the plant to produce new growth, and avoid harvesting the stalks too aggressively, as this can weaken the plant. With proper care, your rhubarb plant can provide you with delicious stalks for baking for years to come.