Green Rhubarb Preserves . . . Color Matters
Or, I Now Know Why I Prefer the Deepest Red Rhubarb
Among all the crimson stalks of rhubarb, one farmer at Saturday’s market displayed bright green stalks. As an experiment, I bought some to make Green Rhubarb Preserves. My husband was confused. As if rhubarb wasn’t tart enough, why would I buy green, as in immature, rhubarb? 
Actually, rather than being immature, the green rhubarb I brought home comes from a variety of rhubarb that only produces green stalks.
Indeed, color matters
Rhubarb varieties vary in color from pale green to pink to crimson. Many heirloom varieties of rhubarb tend to be green.
I recently learned that color matters with rhubarb. The color of the stalks determines the color of the cooked rhubarb. Personally, I’ve always picked through for the deepest red rhubarb I could find. As I wrote last week, I wanted to see/taste Green Rhubarb Preserves. So Saturday found me going for the green, as my experiment required green rhubarb.
The results: Green rhubarb does indeed make green Rhubarb Preserves. The little bit of pink in the photograph comes from the light pink bottom ends of a couple of the stalks. Otherwise, these are definitely very green preserves.
Color and sweetness
Most of us tend to assume that crimson rhubarb varieties taste sweeter than the green varieties. Some people say there is little correlation between color and sweetness. Others believe the green stalks taste slightly more tart.
After my experiment, I’m in the latter group. These Green Rhubarb Preserves came out a bit too tart, even for me. Easily remedied. All they required was a teaspoon of honey swirled into the chilled preserves.
I also now know why I prefer the deepest red stalks of rhubarb. 🙂
There’s a blizzard in our garden
. . . a Blizzard Mock Orange that is. These fragrant, pure white flowers perfume our home and front yard every year. 
The six-foot by six-foot Mock Orange bush is especially sweet-smelling this year. For the past two weeks whenever the sun shines on its blizzard of flowers, their citrus-like fragrance intensifies. With the dining room windows open, the fragrance of orange blossoms wafts right in.
Rhubarb and our Blizzard Mock Orange. . .such a delight to enjoy them both each spring and early summer. Along with our deep blue and purple giant Delphinium blossoms, though that’s a story for another time.
Green Rhubarb Preserves – Color Matters
Click here for the link to last week’s recipe for Rhubarb Preserves. Add an additional tablespoon of sugar to the recipe when making the preserves with green rhubarb. Depending upon the tartness of your green rhubarb, you may also want to swirl a teaspoon or two of honey into the preserves once they have chilled.
Dear Janice, I would like to try making the Juice you served Paul and I on Tuesday morning. Will you share this?/// Constance
Hi Constance, it was fresh ginger kombucha, a fermented beverage.
Yes, I’m sure that someday I will share this recipe. Not as easy as throwing a few things in a juicer, though more time consuming than complicated.