I also have old-fashioned rhubarb that cooks up greenish-tan. For those who want the appetizing red color and don't want to use food coloring (and that includes me), consider adding a little bit of a dark red juice. I grow black raspberries, can some of the juice every year, and use it year-around to add red color to rhubarb compote, ice cream, cordial, jam, chutney, etc.

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