Did you know that by using a nonreactive glass OR coated metal pan is the key? Rhubarb has a lot of acid like tomatoes and that is what causes it to turn brown when you cook it in metal pans! So to keep it nice and pink be sure to use the glass or coated metal pan!
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
I've tried the stainless steel so not sure about that one. I just use my glass baking dishes now and it turns out so pretty and pink instead of the brown it turns in the reactive pans! Anyone else know how it reacts in stainless steel?
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
Ellen in PA 
