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.


  • Store in the fridge in a vegetable drawer


  • 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