Learn how to properly store fresh rhubarb AND how to freeze it for using later. Take advantage of the glorious rhubarb season and don’t let any of these precious stalks go to waste!
Because the thing is, I don’t mind running around the Farmers’ Markets searching for those ruby-red stalks, or calling every grocery store I can think of to ask when they expect to get some in. What really pains me is when I finally get ahold of this gloriously tart vegetable and I don’t have a plan. So it starts to wilt, go limp, and eventually go to waste.
One could argue I should just be prepared and know what I’m going to do with it. And, yes, you’re right, I should be prepared. But when life get’s in the way rhubarb should have the graciousness to wait for me, because well, I waited long enough for it!
So whether you’re lucky enough to grow rhubarb in your yard, or you rely on the local Farmers’ Market to get these ruby stalks, it’s important to store rhubarb correctly so it lasts until you need it. So let’s dive in and talk about how to store rhubarb and how to freeze rhubarb!
How to store rhubarb for 1–2 days:
The jar method:
Simply fill a glass jar halfway with water and place rhubarb stalks, bottom end down, in water. Cover with a plastic bag (such as a produce bag) and refrigerate until ready to use. Rhubarb stored this way is intended to be used within a few days. If you don’t have room to store stalks upright, you can also store rhubarb stalks loosely wrapped in a plastic produce bag.
How to store rhubarb for a few weeks or up to a month:
The foil method:
Arrange rhubarb stalks on a large piece of foil. Loosely, yet snuggly, wrap foil around rhubarb stalks, gently crimping the ends (you don’t want it air tight) and place in the refrigerator until needed. Rhubarb should keep this way for at least a month, sometimes longer.
How to freeze rhubarb to use it months from now:
When I have leftover fresh rhubarb that I’m not going to get to, I like to freeze it!
- Rinse rhubarb stalks with water and wipe dry.
- Cut washed rhubarb into 1-inch pieces and arrange in a single layer on a baking sheet; freeze until solid, about 3–4 hours.
- Transfer frozen rhubarb pieces to resealable plastic freezer bags and store in the freezer for up to a year.