How do you choose good rhubarb? Color? Thickness? Thanks @Food52Hotline
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Look for firm blemish-free stalks, and check out this piece with more information: http://food52.com/blog...
Very helpful article. Thanks so much, Lindsay-Jean.
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.
Thanks beejay45, especially for the tip on reviving (just like celery). Mine look pretty good...Now, what to make?
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!
P.S. Leave the ginger chunks in for flavor until there is no more compote.
Please enter a valid email address.
Well played. You deserve a cookie.
Icebox cakes can transform into any sweet you're craving
No-Bake Icebox Cake
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)