{"id":1510055,"date":"2020-06-16T13:58:15","date_gmt":"2020-06-16T18:58:15","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1510055"},"modified":"2023-08-21T04:27:06","modified_gmt":"2023-08-21T09:27:06","slug":"red-vs-green-rhubarb","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/red-vs-green-rhubarb\/","title":{"rendered":"Red vs. Green Rhubarb: How to Choose Rhubarb the Right Way"},"content":{"rendered":"When spring and summer roll around, it\u2019s officially rhubarb<\/a> season! From sweet rhubarb pie<\/a> to savory rhubarb BBQ<\/a>, there are a ton of ways to enjoy these tart stalks. But if you\u2019re new to cooking or growing rhubarb, selecting ripe stalks can be a little confusing when your choices are red, green and somewhere in between. We\u2019ll explain the taste difference between red and green rhubarb, plus other shopping must-know information.\r\n\r\nLove rhubarb? Here are dozens of\u00a0sweet and savory ways to eat it<\/a>.\r\n

Red vs. Green Rhubarb: What\u2019s the Difference?<\/strong><\/h3>\r\nBelieve it or not, there\u2019s no significant flavor difference between red and green rhubarb. Instead, rhubarb\u2019s color actually indicates the variety. There are six common types of rhubarb, according to the University of Wisconsin-Madison's Master Gardener Program<\/a>, which range between bright red, soft green and speckled stalks.\r\n\r\nWhen it comes to choosing between different color stalks, think more about how the rhubarb will be used, rather than how sweet you want it to be. For example, if you\u2019re planning on making a rhubarb jelly<\/a> or an\u00a0open-face tart<\/a>, you might want to go with bright red stalks for a rosy hue. On the other hand, if the rhubarb is going to be fairly well hidden in your recipe, like with these frosted rhubarb bars<\/a> or a double-crust pie<\/a>, feel free to use speckled or green rhubarb. Did you know you can store your stalks in the freezer? Learn how to freeze rhubarb<\/a>.\r\n

What to Look for When Buying Rhubarb<\/strong><\/h3>\r\nWhile color isn\u2019t an indication of ripeness or sweetness, there are a few things to look out for when shopping for rhubarb at a grocery store or farmers market. First, make sure that the stalks are firm, unbent and bruise free. They should also have a slight sheen to them. If the stalks still have leaves attached, check that they haven\u2019t wilted or started to rot. By the way, be sure you remove and throw away rhubarb leaves<\/a>\u00a0before cooking.\r\n

What to Look for When Harvesting Rhubarb<\/strong><\/h3>\r\nWhen it comes to deciding when to pick homegrown rhubarb, you\u2019ll also want to look out for firm stalks. They should be growing upright and at least 10 inches long. To harvest, pull and twist the stalks instead of cutting them off with a knife. Then give it a good cleaning and cut off the leaves and ends. Read more on how to harvest rhubarb<\/a>.\r\n\r\nNow that you know how to pick rhubarb stalks, it\u2019s time to get cooking. Start with some of our favorite rhubarb recipes.\r\n\r\n\t\t\t
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