How to Prepare Rhubarb
If you buy rhubarb from the market, chances are the leaves will have been cut from the stalk. That’s because they’re poisonous. Removing them is a safety measure so people don’t eat them. But if using rhubarb from a garden, be sure to trim off the leaves yourself before using.
Next, the root ends should be cut. And last, if the stalks have bruises on them, simply cut them away with a paring knife. Some recipes call for peeling larger stalks (they can be stringy), but we don’t like to. The beautiful color on the outside is lost, plus the stalk gets too soft when cooked.