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.
Just trim off the dried ends. Some varieties of rhubarb are all green. The red color of the stems varies with variety. Enjoy!
Yes, you can use both red and green parts. If I'm making something stewed or a cobbler where it will cook down with juices, I pick out stalks that are predominantly red. Just so it looks prettier. But it will taste great no matter what.
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.