Market Look-For’s

• Firm, rigid stalks
• Avoid overly wrinkled or bendy stalks
• Avoid stalks that have intense, woody fibers at their center, which will be unpalatable no matter how long they are cooked.

 Storage

• Store in the fridge in a vegetable drawer

Notes:

• I’ve found no flavor difference between thick or thin, deep red or green stalked plants. The redder the stalk the brighter pink the final product will be
• Avoid cooking in a reactive pan (aluminum or untreated cast iron) or risk a metallic flavor
• Pair with rich foods to balance the intense rhubarb’s acidity