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

asked by @koshercamembert over 5 years ago

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beejay45
added over 5 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.

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zahavah
added over 5 years ago

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

calendargirl
added over 5 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!

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calendargirl
added over 5 years ago

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

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