Tips for Buying and Storing Rhubarb
Whether at the farmer’s market, grocery store or your own backyard look for firm, crisp stalks with a reddish tinge and blemish free. If the stalks have the leaves still on them, look for smaller leaves, which is also an indication of a younger stalk. The leaves should look fresh and not wilted. Also check to be sure the ends aren’t brown or dried out. Rhubarb is also available canned and frozen.
Remove any leaves from the rhubarb stalks and discard. Store unwashed, in the refrigerator for up to one week or wash and dry the stalks and cut off imperfections; then wrap them in a damp paper towel and refrigerate (they’ll last for several days). It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly.
One pound of rhubarb yields about 3 cups chopped.
To freeze and use later, clean the rhubarb as described above, chop it up, put it in a freezer bag, and let out most of the air. It will keep up to a year. Rhubarb does not need to be sweetened before it is frozen. When you are ready to use frozen rhubarb, defrost it first, then drain the water in a colander, but do not press the liquid out. Then you can cook it.
