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Green Rhubarb

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I've got rhubarb plants lining a fence at work where they don't recieve alot of sunlight. They're still very green but the gardener says they're ready to eat. I've cooked some some for myself and its delicous, I'm just alittle hestitant cooking it for others. Anybody else cook with green rhubarb?

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  1. Yep-- green rhubarb was all my garden would grow last year. Tastes delicious, just not particularly pretty... a good argument for adding strawberries to your rhubarb items. You could also make a rhubarb chutney (I'm fairly certain someone posted recently), where there might not be that rosy expectation.

    6 Replies
    1. re: Foodie2

      Not all rhubarb turns red. See the link.

      This is very confusing to people, and markets usually only stock red rhubarb to match modern expectations.

      It's a good reason to mention that, old-fashion strawberry rhubarb pie did *not* have strawberries in it. It was made with strawberry rhubarb, a red-stalked variety of rhubarb.

      I prefer it the old way; strawberries are not something I like with rhubarb. Apple rhurbarb pie, now you're talking!

      Link: http://www.rhubarbinfo.com/rhubarb-va...

      1. re: Karl S

        Great link thanks...Apple Rhurbarb pie sounds tempting too, I've never tried it.

        1. re: HwyStar
          e
          Ernie Diamond

          I used a crop of green rhubarb a few years ago one summer. Made a lard crust to line a baking pan and filled it with apples, blackberries and rhubarb. Excellent, excellent.

          1. re: Ernie Diamond

            Yes, and since blackberry apple pie is another favorite of mine, I wholly concur with this. Way better than strawberries with rhubarb.

            1. re: Ernie Diamond
              s
              Splendid Spatula

              My CSA just delivered a bunch of green rhubarb, and this sounds like a swell use. What kind of apples do you recommend - on the tart end or sweeter? Sugar in with the rhubarb?
              Thanks.

              1. re: Splendid Spatula

                I would use the highest quality pie-friendly apples in the market now. Since those are imported from the Southern Hemisphere at this time of year (any Northern Hemisphere applesa are storage from last fall....), proceed according to what's available. I cannot stand too-sweet apples, so I would never recommend using them! I like crisp, juicy, tart or tart-sweet (subacid) apples like Russets, Pippins, Baldwins, Winesaps. And never forget (Northern) Spy(s) for pies! I can enjoy Honeycrisps and Macouns; MacIntosh should only be eaten straight from the tree or in sauce made with freshly picked.

      2. Just to clarify - as soon as rhubarb is out of the ground, it's ready to eat. It doesn't have to "ripen". I've picked and used rhubarb that's barely more than 6-inches high in a fit of early spring enthusiasm.

        The reason your rhubarb is green is because it's probably a green variety. Some varieties are more red and others are kind of in-between-ish. In my opinion, they all taste pretty much like rhubarb, it's just the pink rhubarb is prettier in a pie.