Rhubarb

The stems of some varieties of rhubarb are characterized by a great deal of red color, while others are entirely green. The red rhubarb makes a more attractive dish when it is cooked and served than the green, but it has no better flavor. The outside of the stem has a skin that may be removed by catching hold of it at one end with a knife and stripping it off the remainder of the stem. It is not necessary to remove the skin from young and tender rhubarb, but it is often an advantage to remove it from rhubarb that is old. It should be remembered that the stems of rhubarb contain considerable water and so require very little liquid in their cooking.