Any hints or secrets I should know about choosing and cooking rhubarb. It was never something I had as a kid growing up in Southern Ca. but I've seen it in the Farmers market and bought some today along with a box of strawberries. I was thinking a compote to serve with shortbread and cream. The stems I bought are rather narrow red at the bottom to pale green at the top, do I use just the red part or the whole stalk? Should the ratio of rhubarb to strawberrie be half and half or more strawberry? Thanks in advance.