Heidi E.'s Profile

Rhubarb compote is red ;-) or, rather, pink, but close enough. You could savory-ize with some shallots.

Otherwise, beets sound good. I would probably just want to make sure they had a bit of tang to them - maybe some Feta would do the trick.

Cara: Lemon curd- yum. I've had a hankering to make a lemon tart myself...What else are you making for dinner?

Anusha73: I would just cut it up into medium-sized pieces; no need to cut lengthwise first. It will break down a lot once you cook it, so it's not that important how you cut it up. I've read that some people recommend peeling it's stringy parts but I didn't find that necessary.

I've also read that Ono in the Meatpacking district has a rhubarb strawberry cocktail that sounds delish.