Rhubarb

There are various types of rhubarb available - with red stalks, greenish-red stalks, or stalks that are almost entirely green in colour. The green parts of the stalks are more sour in flavour than the red parts, but are not 'unripe' and will therefore not turn red when stored. Rhubarb is fresh when the stalk feels hard and firm. There is no need to peel the stalks, but if peeled, the cooked rhubarb will turn green; unpeeled, it turns a reddish colour when cooked. Rhubarb can be eaten hot or cold.
Basic techniques: boiling, compote, poaching, puréeing.
Taste combinations: honey, strawberries, raspberries, yoghurt, lemon thyme, caramel, orange juice, blood orange juice, crème fraîche, white chocolate, star anise, tarragon, mint, vanilla, cinnamon, almond, red cabbage, ginger.
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Become a member65-degree rhubarb
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Become a memberRhubarb compote with hibiscus
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Become a memberConfit of rhubarb with orange and tarragon
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Become a memberCooled rhubarb and pomegranate tea
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Become a memberRhubarb and grapefruit gel
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Become a memberRhubarb granité
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Become a memberRhubarb cooked in red wine
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Become a memberRhubarb crisps
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Become a memberRabarcello marshmallow
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Become a memberRhubarb pâte de fruits
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Become a memberRhubarb and almond compote
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Become a memberRhubarb stock
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Become a memberRhubarb cooked with whisky and vanilla
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Become a memberRhubarb marinated in lemon
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Become a memberRhubarb stewed in rose syrup
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Become a memberRhubarb mojito
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Become a memberRhubarb mojito jelly
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Become a memberRhubarb and vanilla syrup
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Become a memberRhubarb cake
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Become a memberRhubarb compote with vanilla
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Become a memberRhubarb crumble
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Become a memberRhubarb gel
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Become a memberRhubarb jelly
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Become a memberRhubarb rolls with mango caramel
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Become a memberRaw marinated rhubarb glazed with honey and caraway seeds
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Become a memberRhubarb juice
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Become a memberSlow cooked rhubarb with crème de cassis
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Become a memberSweet rhubarb salad
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