Figure 18.
Rhubarb stalks, especially thick ones, are covered with a stringy outside layer, which should be removed before cooking. Cut away and discard the leaves, which are inedible. Trim both ends of the stalk. Then partially slice a thin disk from the bottom of the trimmed rhubarb stalk, being careful not to cut all the way through. Gently pull the partially attached disk away from the stalk, pull back the outer peel, and discard.