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.