I saw a great recipe on French Food at Home for baked rhubarb. Super Simple but it looks delicious. I went to the store and bought some rhubard stalks, and then realized, "huh, they're at least 1/4 to 1/3 green".
So my question is, do I use just the red part of the stalk and throw the green part away? I know that the leaves can't be eaten, but I just have stalks.
I stewed rhubarb for the first time last weekend following directions a friend gave me. But in the final results, there were a few pieces of tough fiber. So more than color, watch to make sure you don't have stringy portions. Just treat it like celery, taking off any stringy outside parts. I stewed them in very little water and added a bit of sugar at the end. Delicious.