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How do you choose good rhubarb? Color? Thickness? Thanks @Food52Hotline

asked by @koshercamembert almost 4 years ago
6 answers 998 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Ditto. There are several varieties of rhubarb, from bright green to deep red, with stems from ridged to smooth, and thicknsses from a half inch or less up to one inch or more in width. But the whatever the variety, the stalks should be firm, as Lindsay-Jean said.

If you're desperate, you can often revive somewhat wilted stalks by setting them in cold, or ice, water. But only if you have no other option.

D1720f22 7b4e 4949 8b21 37aa5b84a8c3  pic 11 11 01 crop
added almost 4 years ago

Thanks beejay45, especially for the tip on reviving (just like celery). Mine look pretty good...Now, what to make?

4f98639e b8b3 42cd 9b01 ec8a503c5fdd  2010 09 15 14.22.07
added almost 4 years ago

I have been obsessed with rhubarb compote for the past several weeks: wash and cut up the stalks into roughly 3/4 inch pieces, toss in a few strawberries if you have them, a bit of water, some honey or agave, fat chunks of fresh ginger and let it cook until it is a glorious bright pink "soup" -- about 12 or 15 minutes. Store in the fridge and spoon it on ice cream, yogurt, toast, mrslarkin's excellent lemon posset (recipe on this site)or eat it plain... yum!

4f98639e b8b3 42cd 9b01 ec8a503c5fdd  2010 09 15 14.22.07
added almost 4 years ago

P.S. Leave the ginger chunks in for flavor until there is no more compote.

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