I've seen recipes that mention it, and ones that don't. I've mostly done it, but sometimes I skip the step to save time. So, my question for you all is: do you peel your rhubarb? Do you find a major difference in texture when you do? Is it worth the time?
Sunday, May 31, 2009
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4 comments:
I don't peel my rhubarb--mainly because I am lazy :) But also, I find if I peel away all the pink, it doesn't look as lovely when cooked (although Martha Stewart's rec for fixing this problem is adding beet juice--but then you have to cook beets--which doesn't fly with the aforementioned laziness).
@Erin S.: That is so true! You do lose the gorgeous color...I didn't peel the rhubarb I used yesterday in my latest batch of compote and, frankly, it was pretty much exactly the same as the first, peeled batch.
I never peel - as long as you keep the pieces small enough, there's no stringyness in the final product.
Dont peel it tastes deliscious the way it is when not peeled and you get the beautiful pinky colour
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