On Monday I spied the first rhubarb of the season at my local farmer's market. It was pretty much all green though -- no red. And that made me hesitate to buy it. It got me thinking...
Does the appearance of the red affect the flavor? And regardless of whether it does or not, what brings on/brings out the red? Maturity? Soil acidity? variety of rhubarb? Phase of the moon? Thanks!
While Peter no longer works for Food52 he still thinks up ways to make the website better.asked over 5 years ago
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