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How to Cut Rhubarb for Pies, Crisps and Compote
How do you cut rhubarb? Cut off and discard all of the leaves, trim the dry base of each stalk, rinse, then slice the stalks crosswise into 1/2" to 1" pieces for pies, crisps and compote. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Rhubarb is stringy, and a very sharp edge slices cleanly through the fibers instead of crushing the stalks.
Rhubarb is tart and bright, often paired with strawberries in spring and summer baking. It is botanically a vegetable, but it is cooked like a fruit.
Cuts and uses
| Cut | Best for |
|---|---|
| 1/2" pieces | Pies, crisps, muffins |
| 1" pieces | Compote, roasting |
| Thin bias slices | Tarts and decorative tops |
| Long batons | Poaching |
Step by step
- Remove the leaves. Cut off every bit of leaf and discard it.
- Trim the base. Cut off the dry, pale end of each stalk.
- Rinse and dry.
- Destring if needed. Very thick, mature stalks can be fibrous. Catch the strings at one end with a paring knife and pull them down the stalk.
- Slice. Line up a few stalks and cut crosswise into even pieces.
Never eat the leaves
Rhubarb leaves are high in oxalic acid and are considered toxic. Only the stalks are eaten. Compost or discard the leaves.
Do you need to peel rhubarb?
Usually not. Young, slender stalks are tender. Only very thick, stringy stalks benefit from removing the outer strings.
Baking tips
Rhubarb releases a lot of juice as it bakes, so pies and crisps usually need a thickener like cornstarch or tapioca. Cutting the pieces evenly helps them soften at the same rate. Pair it with strawberries, ginger or orange zest to balance the tartness.
Freezing
Rhubarb freezes well. Cut it into pieces, spread on a tray to freeze, then bag. Use it straight from frozen in most baked recipes.
Compote in minutes
For a quick compote, simmer 1" pieces with a little sugar and water until they collapse. Serve over yogurt, ice cream or pancakes.
Choosing rhubarb
Pick firm, crisp stalks that snap rather than bend. Color ranges from green to deep red; color doesn't reliably indicate ripeness or flavor. Store unwashed stalks wrapped in the fridge.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting rhubarb?
A very sharp chef's knife. The Dalstrong Shogun 8" Chef Knife ($129) slices through rhubarb's fibers cleanly.
Can you eat rhubarb leaves?
No. They're high in oxalic acid and considered toxic.
Do you need to peel rhubarb?
Usually not; only very thick, stringy stalks.
What size should rhubarb pieces be for pie?
About 1/2".
Can you freeze cut rhubarb?
Yes. Freeze pieces on a tray, then bag them.
