I will never dispute the superior quality of the rhubarb I buy from *my* vegetable stand at the farmers’ market in Saint-Malo, but I’ve always found its color disappointing. The stalks, while reddish at the base are, and cook up, mostly green. This makes for some pretty ugly jams and compotes, because the green, cooked rhubarb is dun and pale. Not exactly appetizing. I’ve compensated with colorful add-ins like strawberries (natch), cherries, and even a glug of crème de cassis, but the fact remains: in my world, rhubarb’s gone green.
A little research has led me to learn that green rhubarb is not inferior to red (except in color). And I think I’ve figured out the source of the now nearly ubiquitous color change (it’s not just my grower): Green varieties are hardier and often grow better. Also, many of the early-harvest rhubarb varieties tend to be green. And from personal experience, I’ve found that green(ish) rhubarb isn’t as stringy as some of the deep red rhubarb I’ve bought. Better quality, better yield, quicker to market…small wonder my vegetable grower has gone with a greener varietal.
Guess it’s time to embrace that my rhubarb recipes are—and perhaps always will be—a little green.
Our rhubarb starts out red/pink and then turns green as it gets bigger. I haven’t found any difference taste wise between the larger (green) stalks and their small red antecedents.
Stop being so ‘modern’! In my (Scottish) grandparents’ day pink rhubarb was thought VERY vulgar. So everyone had HUGE rhubarb-growing pots with a lid but no bottoms for the stalks to grow happily in darkness and so stay green-and-desirable. The growing pots – I still have some – are magnificent, about 4’ high. But in truth we like ours pink!
I had no idea! I’m not modern – just clueless. I didn’t even know what rhubarb was until I was 17 and visited France for the first time. Thanks so much for sharing – “I’ll go to bed a little less stupid tonight” as they say in French!