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

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Lindsay-Jean Hard
Lindsay-Jean Hard July 17, 2013

Look for firm blemish-free stalks, and check out this piece with more information: http://food52.com/blog...

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zahavah
zahavah July 18, 2013

Very helpful article. Thanks so much, Lindsay-Jean.

beejay45
beejay45 July 18, 2013

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.

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zahavah
zahavah July 18, 2013

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

calendargirl
calendargirl July 18, 2013

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!

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calendargirl
calendargirl July 18, 2013

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

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