I have a recipe for rhubarb bars (out of the latest "Cooking Light" magazine) that calls for 5 cups sliced fresh rhubarb. My questions are:
1) Do I need to peel the rhubard (like celery)?
2) Do I boil the rhubarb? And for how long?
All the recipe says is to "pour rhubarb mixture over crust". It calls for 5 cups fresh (or frozen but I could not find frozen).
Thanks for any help!