Comments on: How to turn rhubarb pink

By: Blogging Around | Velbekomme

Blogging Around | Velbekomme — Thu, 11 Feb 2010 13:52:25 +0000

[...] recipes she does have. Not to mention her photos! The above photo is my version of what you can see here under the heading “How to turn rhubarb pink”. It’s a little puff pastry tart [...]

By: mademarian

mademarian — Sun, 08 Mar 2009 19:35:05 +0000

Rhubarb grown in South Africa is seldom pink, possibly because of the amount of available sunlight. I have also been told that one should only eat the pink bits and not the green. Can anyone give me advice on this?

mademarian

By: Heidi

Heidi — Sun, 01 Mar 2009 20:30:22 +0000

Hi d:d!

Love your blog and was one of the few that discovered the book before the site, I imagine. Just thought you'd like to know, that I've already tried three of your recipes and have loved them all. I feel in good hands when following them, knowing that you're so thorough with the details that make all of the difference. Anyway, if you want to see my results and comments to your recipes, pop by my blog some day:
http://heifrank.blogspot.com.
The most recent post (1st of March) is about your rhubarb-raspberry-custard-tarts, but I plan to write about my results with the Wedges of Decadence and the gnocchi.
Incidently, though I'm from Denmark, I've studied for a year in Munich and it feels so familiar and homely, when you talk about the city. Makes me want to visit my friends there some time soon.

Mit freundlichen Grüssen

Heidi

By: Cid Young - Moss Beach, CA

Cid Young - Moss Beach, CA — Mon, 03 Dec 2007 17:29:37 +0000

Does anyone know if it is ok to harvest and cook rhubarb stalks that have never turned red? Mine are only red at the very bottom, near the soil. This is my first attempt at growing it. I planted my plant approx. one year ago…. But I have not seen the red stalks that we had when I was a kid. My garden is in the coastal area of Northern California near Half Moon Bay.
I've heard the leaves are poisonous, but what about the green stalks?

By: Sara

Sara — Wed, 06 Jun 2007 16:24:15 +0000

Re peeling, I think it is best to peel larger, more mature rhubarb stalks, which have a thicker skin and earthier taste (not too pleasant actually).

Re colour, I have found that (whether peeling or not) some rhubarb varieties just aren't very red -- the one is my yard is almost entirely green in fact! Oh well. :-)

By: WHB #76: Stewed Rhubarb from RealEpicurean.com

WHB #76: Stewed Rhubarb from RealEpicurean.com — Mon, 26 Mar 2007 20:02:37 +0000

[...] Oh! And I don’t peel Rhubarb, but my Mum says that I should. I don’t know why - it tastes just the same. There are some great comments on that subject over on this article. [...]