Have you ever bought a bunch of rhubarb, eagerly brought it home from the store to make your favorite recipe with only to be left scratching your head trying to figure out how long you can keep it in the fridge?
If so, then you’re not alone.
Rhubarb has a reputation for being one of those fickle vegetables that deceives many people into believing they have plenty of time before having to use it – only for them to find out too late that it’s gone bad and had already been thrown away!
But don’t worry – we’ll tell you all there is to know about storing and using rhubarb so you can make sure every delicious recipe is enjoyed as nature intended.
Rhubarb is a plant that is grown for its stalk, which is used in pies and other desserts.
The plant is also used as a medicine.
Rhubarb grows in cold climates and is a member of the buckwheat family.
The plant has large leaves and thick stalks that can be red, green, or pink.
How to Store Rhubarb?
To store fresh rhubarb, cut off the leaves and then cut the stalks into 1-inch pieces.
Place the pieces in a plastic bag with some holes punched in it for ventilation, and then store it in the crisper drawer of your refrigerator.
Fresh rhubarb will last for about a week stored this way.
If you want to store rhubarb for longer than a week, you can freeze it.
First, wash the stalks and then cut them into 1-inch pieces.
Next, spread the pieces out on a baking sheet lined with parchment paper and freeze them for about an hour.
Once they are frozen, transfer the pieces to a freezer-safe container or bag and store them in the freezer for up to six months.
How Long Does Rhubarb Last in The Fridge?
Rhubarb stalks will last in the fridge for up to three weeks.
After that, they’ll start to lose their color and flavor.
If you want to keep your rhubarb longer, you can freeze it.
Rhubarb freezes well and will last for several months.
To prepare your rhubarb for freezing, wash the stalks and cut them into pieces.
You can freeze them whole, or cut them into smaller pieces if you prefer.
Place the rhubarb in a freezer bag or container and label it with the date.
When you’re ready to use the frozen rhubarb, thaw it in the fridge overnight before using it in your recipe.
Can You Freeze Rhubarb?
You can freeze rhubarb, but it’s important to do it properly so that the quality of the fruit is maintained.
Rhubarb is a delicate fruit and freezing can cause it to lose some of its flavor and texture.
When done correctly, however, freezing rhubarb is a great way to extend its shelf life and enjoy it all year round.
The first step is to wash the rhubarb stalks thoroughly.
Cut off any leaves or brown spots, then slice the stalks into pieces that are about an inch thick.
Spread the rhubarb out on a baking sheet lined with parchment paper and place it in the freezer.
Once the rhubarb is frozen solid, transfer it to a freezer-safe container or bag.
Label the container with the date and contents, then store it in the freezer for up to six months.
When you’re ready to use the frozen rhubarb, there’s no need to thaw it first.
Simply add the frozen pieces directly to your recipe.
You may find that the rhubarb doesn’t retain its shape as well when frozen, but this won’t affect its flavor.
How to Tell If Rhubarb Has Gone Bad?
There are a few ways to tell if rhubarb has gone bad.
The first is to check the color of the stalks.
If they have turned brown or black, then they are no longer good to eat.
Another way to tell is by the texture of the stalks.
If they are soft or mushy, then they have also gone bad and should not be eaten.
Finally, you can smell the rhubarb.
If it has a sour smell, then it has gone bad and should be thrown away.
We’ve discussed how long rhubarb lasts, how to store it, and how to tell if it has gone bad.
Rhubarb is a great addition to pies, tarts, and other desserts.
It’s also a good source of fiber and antioxidants.
However, rhubarb can go bad quickly if it’s not stored properly.
Be sure to keep it in the fridge and consume it within a few days to avoid food poisoning.
You can also freeze rhubarb to make it last longer.
Thanks for reading and we hope this post was helpful.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!