Rhubarb leaves are toxic when consumed and must be discarded at the point of cooking rhubarb, but the edible stalks more than make up for losing some of the weight of the fruit with their intense flavour and vibrant colour. Unlike its seasonal counterparts, think summer strawberries and raspberries, rhubarb has a very tart, sour taste, especially when raw.
It’s often likened to a green apple, but with the addition of some sugar, rhubarb takes on a distinctive flavour that is delightful with other fruits or creamy ingredients like custard. Though not native to the UK, rhubarb has become a garden staple for those who enjoy rearing their own crowns at home and supermarket shoppers alike. But many people fall short in knowing how to store the stems.
Lifestyle guru Martha Stewart notes that rhubarb is at its freshest shortly after being harvested.
For gardeners growing rhubarb at home, the final harvest should be done this month in order to encourage an equally delicious crop next year.
It means many people may end up with an abundance of tangy fruit to store until they are ready to eat it. But without proper storage, the brightly coloured stems may turn dry or mushy.
Martha suggests that with the right storage method, rhubarb stays fresh for one to two weeks.
According to Margarethe A. Cooper, PhD, a Food Safety Education expert at the University of Arizona, that means using the fridge.
She said, “Ideally, remove and throw away the leaves, then store fresh, unwashed rhubarb stalks in the refrigerator wrapped in a food-grade plastic bag.”
Despite many people assuming it’s best left on the kitchen counter, Margarethe notes that doing so can cause rhubarb to “dry out more quickly.” Washing the stems before storing them is not advised, but you should wash them before cooking or eating.
Anyone looking to extend the shelf life of rhubarb for up to one year may consider cooking it straight away to preserve the fruit’s nutrients and flavour.
The University of Arizona professor notes that blanching is the best way to do this as it “inactivates enzymes that can reduce the quality of food”.
Blanching is simple: discard the rhubarb leaves and trim the ends off the stalks. Rinse the stalks in water and dry with a tea towel, then cut the stems to your desired size for future recipes.
Add the rhubarb to a pot of boiling water and add the sliced pieces for just one minute, then immediately remove them from the water.
Drop the rhubarb pieces in ice-cold water before leaving them to dry on a clean kitchen towel. To freeze, place the cut rhubarb in a single layer on a baking tray and freeze.
Transfer the rhubarb to a freezer-safe bag up to two-thirds full, then seal and place in the freezer.
The Food Network notes that frozen rhubarb may deteriorate slightly after three to four months. While it won’t spoil, it may start to lose colour and structure when defrosted or cooked.