If stalks seem coarse, pull off obvious strings. There is no need to peel the stalks. Trim off any rough areas. Next, cut stalks into 1/2 to 1-inch pieces before cooking, with slices cut on the diagonal, against the grain of the stalk to help break stringiness. Rhubarb has a high amount of acid and it is best to cook rhubarb in non-reactive cookware. (Do not cook it in cast iron, for example.
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