To store rhubarb properly and keep it fresh, follow these guidelines:
Short-Term Storage (Refrigerator)
- Remove and discard the leaves, as they are toxic.
- Wrap the unwashed rhubarb stalks loosely in a damp tea towel, or wrap tightly in plastic wrap or foil.
- Alternatively, place the stalks in a perforated plastic bag or a plastic bag with a few holes to allow air circulation and prevent moisture buildup.
- Store the wrapped rhubarb in the crisper drawer of the refrigerator.
- Rhubarb stored this way can stay fresh for up to 1-2 weeks
Alternative Short-Term Method
- Store rhubarb stalks vertically in a glass of water in the fridge, covering just the cut ends with water and changing the water daily. Remove leaves before use. This method also helps keep rhubarb fresh for several days
Room Temperature Storage
- If you plan to use rhubarb within a few days, you can leave stalks with leaves attached on the counter at room temperature for 2-4 days. The leaves help keep the stalks fresh but will dry out
Long-Term Storage
- Freezing: Wash, trim, and cut rhubarb stalks into 1-inch pieces, then freeze in airtight containers or freezer bags. Frozen rhubarb lasts up to a year and is great for cooking or baking later
- Canning: Rhubarb can be preserved as jam, sauce, or pickled for longer shelf life
- Drying: Rhubarb can be dehydrated and rehydrated later for use
In summary, for fresh use, refrigerate rhubarb wrapped in a damp towel or plastic with air holes, and for longer storage, freezing is the best method. Avoid storing rhubarb with ethylene-producing fruits like apples to prevent premature spoilage
