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!
If you couldn’t tell, I’ve been loving on rhubarb season lately. From my Sparkling – Rhubarb Lemon Ice, to a Rhubarb & Strawberry Sangria, and a tasty Buckwheat & Rhubarb Quick Bread, I just can’t get enough.
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 am going to do with it. And, yes, you’re right, I should be prepared. But when life get’s in the way (i.e. house renovations, moving, weddings, full-time jobs — God forbid) rhubarb should have the graciousness to wait for me, because well, I waited long enough for it.
A few weeks ago a friend asked me how to best store rhubarb, and it lit a fire under my you know what. Wrapping rhubarb in a grocery sack just couldn’t continue. So I set out to find the best method for storing fresh rhubarb, and here’s what I found.
How to store rhubarb for 1–2 days:
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. You can also store fresh rhubarb loosely wrapped in a plastic produce bag. But again, these two methods are only for a short storage period.
How to store rhubarb for a few weeks or up to a month:
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 in a few (or many) months from now:
Rinse rhubarb stalks with water and wipe dry, then cut into 1-inch pieces. Arrange in a single layer on a baking sheet and 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.