Fresh rhubarb stalks
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Fresh rhubarb stalks, known for their vibrant tartness, are a versatile spring and summer ingredient perfect for pies, crumbles, and sauces. Proper storage ensures this unique produce retains its crisp texture and bright flavor for your culinary creations.
Storage Time
3–5 days in the refrigerator, up to 8–12 months when frozen.
Temperature
Store refrigerated at 0–4°C (32–40°F) for optimal freshness.
Freezing
To freeze fresh rhubarb stalks, wash them thoroughly, trim off the leaves (which are toxic), and cut the stalks into desired lengths (e.g., 1-inch pieces). You can freeze them raw or blanch them briefly (about 1 minute) in boiling water, then plunge into ice water to stop the cooking process. Drain well and spread on a baking sheet to freeze individually before transferring to airtight freezer bags or containers. This prevents clumping and preserves quality. Thaw frozen rhubarb in the refrigerator or use directly in cooked recipes; it will be softer after thawing.
Signs of Spoilage
- Slimy or mushy texture
- Wilting or limp stalks
- Development of mold or dark spots
- Sour or fermented odor
