Prevent Rhubarb from Turning Brown

Do not use aluminum, iron, or copper pans when cooking rhubarb because its high acidity reacts with these metals, discoloring the pans and the rhubarb.
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Prevent Rhubarb from Turning Brown

Rhubarb's high acidity can react with these types of metals, causing the rhubarb to turn a brownish color and can cause the pan to discolor. When cooking rhubarb recipes it is best to use anodized aluminum, non-stick coated aluminum, or enameled cast iron pans. If the rhubarb is being baked, glass bakeware can be used also.
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