Yes, you can leave the skin on rhubarb when cooking or eating it. While some recipes may instruct you to peel rhubarb stalks before use, the skin is completely edible and does not need to be removed.
Why Do Some Recipes Say to Peel Rhubarb?
There are a couple reasons why some recipes advise peeling rhubarb stalks:
- Appearance – The skin of rhubarb is bumpy and fibrous. Removing it gives the stalks a smoother, more uniform appearance.
- Texture – The skin is stringier and tougher than the interior flesh. Peeling it can make rhubarb feel more tender when eaten.
- Bitterness – The skin contains higher concentrations of oxalic acid, which gives it a more bitter taste. Peeling can reduce bitterness.
So peeling is an optional step if you want rhubarb that looks perfectly smooth, feels less fibrous in the mouth, and is a little less bitter and sour. But it’s not essential.
Is Rhubarb Skin Edible?
Yes, rhubarb skin is completely edible. While it’s tougher and more bitter than the inside of the stalks, the skin contains no toxins and poses no dangers to health or safety when consumed.
All parts of rhubarb stalks are edible, including the leaves. It’s only the leaves that contain high levels of poisonous oxalic acid and should never be eaten. But the stalks, including the outer skin, are perfectly safe to eat when cooked.
Benefits of Keeping Rhubarb Skin On
Here are some benefits of leaving the skin on rhubarb when cooking and eating it:
- Nutrition – The skin contains dietary fiber and beneficial plant compounds like polyphenols. Leaving it on retains these nutrients.
- Texture – The skin adds nice chewiness and structure. Its fibrous texture contrasts nicely with the soft interior flesh.
- Flavor – While more bitter, the skin also gives rhubarb stalks a more complex, tart flavor.
- Appearance – The bumpy, stripy skin gives rhubarb a rustic, garden-fresh look.
- Ease – Not peeling saves time and effort in preparation.
So if you don’t mind the additional bitterness and texture, keeping the rhubarb skin on can be beneficial.
How to Prepare Rhubarb with Skin On
Rhubarb can be cooked and eaten in many ways with the skin left on:
- Chopped or sliced raw into salads or yogurt
- Baked into pies, tarts, crumbles, or cakes
- Simmered into compotes, jam, or sauce
- Roasted along with vegetables
- Stewed into a pot of oatmeal or porridge
When using the skins, just wash the stalks well and chop into the desired size pieces. No need to peel or trim.
Baking, stewing, or simmering rhubarb with the skin on for extended times can help mellow out some of the bitterness and tough texture in the skin. But the skins still hold up well when added to shorter cooked and raw preparations.
Should You Remove Rhubarb Strings?
Sometimes rhubarb stalks have extremely fibrous strings running their length. Should these be removed before cooking?
It’s optional. The stringy fibers are still edible, though not particularly pleasant to bite into. You can easily use a vegetable peeler or paring knife to remove the worst of the strings from the stalks. But it’s not strictly necessary.
Leaving the strings on adds more fiber to dishes made with rhubarb. If you don’t mind a more fibrous texture, you can leave them in. But if you want a silkier texture, removing the strings helps achieve that.
Storing and Freezing Rhubarb with Skin On
Rhubarb can be stored fresh or frozen for later use while keeping the skins on. Here are some tips:
- Store fresh rhubarb as you would most produce – in the crisper drawer of the fridge, loosely wrapped to retain moisture but allow airflow. It will keep this way for 1-2 weeks.
- Choose firm, unblemished stalks with good color to store. Avoid mushy or damaged produce.
- Wash just before use. Don’t wash before storing, as this can cause faster spoiling.
- Freeze on a baking sheet before transferring to bags or containers. This prevents stalks sticking together.
- Blanching before freezing can help soften skins and strings. But it’s not essential.
- Frozen, unblanched rhubarb with skin on will keep 6-12 months.
The fibrous skin and strings don’t cause any issues with storing or freezing. So feel free to keep them on.
Can You Eat Rhubarb Skin Raw?
Yes, rhubarb skin is edible raw. However, it’s best to pair raw rhubarb with ingredients that balance out its intense sourness.
Good pairings for raw rhubarb with skin on include:
- Yogurt or ice cream – Dairy helps mellow the sourness.
- Sweet fruits – Strawberries, blueberries, mango, etc complement the tartness.
- Simple syrup or honey – A touch of sweetener balances the acidity.
- Nuts and spices – Toasted nuts or warm spices like ginger add crunch and flavor.
Dice or slice raw rhubarb stalks with skin on and combine with complementary ingredients for salads or desserts. The skin’s texture comes through more when eaten raw, so small dice work best.
Is It Better to Peel Rhubarb?
Whether or not to peel rhubarb comes down to your preferences:
- Peel – For smoother texture, milder flavor, and more tender mouthfeel.
- Don’t peel – To retain nutrients, fiber, and rustic appearance. Adds complexity of flavor and texture.
Neither is necessarily “better” – it depends on the flavor and texture you prefer, and how much time you want to spend prepping. Leaving the nutritious skins on does no harm when cooking or eating rhubarb.
Common Questions about Rhubarb Skin
Is rhubarb skin poisonous?
No, rhubarb stalk skin is completely edible and non-toxic. Only rhubarb leaves contain dangerous levels of oxalic acid.
Can you eat rhubarb stalks raw?
Yes, rhubarb stalks can be eaten raw if paired with ingredients that balance their intense sour flavor. The skin is edible either raw or cooked.
Does the skin affect rhubarb color?
Slightly – the skin is often greener than the interior flesh. Removing it can give rhubarb a more uniformly pink-red color.
Should you peel rhubarb before freezing?
Peeling before freezing is optional. It’s safe to freeze rhubarb unpeeled, and no change in quality will occur.
Does the skin affect rhubarb texture when baked?
A little – the skin remains somewhat fibrous even when cooked or baked. Peeling gives a silkier texture, but leaves in nutrition.
Conclusion
Rhubarb skin is perfectly edible and safe to eat, whether raw or cooked. It does add fiber and bitterness, so peel if you want smoother, milder rhubarb. Otherwise, leave the skin on to retain nutrients and texture – just wash, chop and cook as usual. Let your preferences guide whether or not you choose to peel this springtime staple.