How to prepare rhubarb (Slideshow version)

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Rhubarb stems that you buy should be firm, easily snapped and nice and red. If still green, they are not properly ripe; if soft, they are too old.

I do not believe, contrary to many other recipes, that it's necessary to blanche rhubarb before using on account of its acidity, and besides, this characteristic acidity is a feature of rhubarb that's well worth conserving.

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