Rhubarb like plenty of water but if the leaves are enourmous this may not be the problem. Most rhubarb sold at nurseries, etc. is grown from seed and can be very variable in stalk colour from all green to deep red. If you want red stalks you could sow yourself and discard the green ones when they have grown or, alternatively get a division off a friend that is a good colour. I don't think the stalk colour affects the taste but it certainly looks unappealing when cooked. You could add Cochineal (a natural red food colour made from Cochineal beetles) to boost the colour. if you cook the rhubarb without sugar and add Stevia powder until it taste right for you you will have beautiful rhubarb to eat minus the calories/kilojoules.

- John