Fresh rhubarb is available in most grocery stores and farmers markets starting in early spring. The stalks, which look similar to celery, are often found near the berries in the produce section, and are easily identifiable by their bright-red color. When picking out rhubarb, look for stalks that are firm, crisp, and shiny, and avoid any that are limp, which is a sign that they’re old.
Before slicing the rhubarb, make sure to remove any leaves that are still attached to the stalks (they’re inedible). If the ends of the rhubarb are dry, simply trim them off. There’s no need to peel the stalks, and a quick rinse under cold water should remove any dirt. At this point, you’re ready to slice them up and add them to the filling.
Frozen rhubarb can be used in place in fresh — just be sure to thaw it in the refrigerator overnight, and drain off any excess moisture.
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