Wow, never heard of peeling. I have never peeled mine. I make muffins, sauce, cakes, bars you name it and never peeled unless when I cut it a "string" came along.
Yup - that's what I do. If when I cut it theres stringy bits, off they come My neighbour gave me about 4lb of rhubabrb the other week and some bits were as thick as a chair leg I used the thinnest bits for a streusal tart and made rhubarb and fig jam (jelly) with the rest.
I don't even like rhubarb and I liked it It has ground almons in the streusal topping - you can add ginger to the filling but I'm not that keen so didn't.
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