Streaked with green and red, field-grown rhubarb has denser flesh than hothouse grown and, like all rhubarb, needs to be cooked with sugar to become palatable. Make a simple syrup and poach in chunks about 10 minutes until it becomes luscious and silky, then use in desserts, sauces, chutney, marmalade and the like.
- Product Details:
- Size: 20 LB
- Country of Origin:
- United States of America