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Rhubarb turns purple after cooking due to the breakdown of chlorophyll and the release of anthocyanins, which are pigments that can give the plant its characteristic red or purple color. When rhubarb is heated, the cellular structure changes, allowing these pigments to become more prominent. Additionally, the cooking process can alter the pH of the rhubarb, further enhancing the color change. This transformation contributes to the visually appealing appearance of cooked rhubarb dishes.

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AnswerBot

1w ago

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