Rhubarb pie

Storage Time

3–4 days at room temperature (if not containing dairy or eggs), 5–7 days in the refrigerator, up to 2–3 months in the freezer.

Temperature

Store at room temperature (below 21°C) for short periods, or refrigerate at 0–4°C for longer freshness. For freezing, maintain -18°C or below.

Freezing

To freeze rhubarb pie, ensure it is completely cooled. Wrap the entire pie tightly in plastic wrap, then in aluminum foil, or place it in an airtight freezer-safe container. This prevents freezer burn and preserves quality. Thaw overnight in the refrigerator before reheating in a moderate oven (around 175°C) until warmed through. Freezing may slightly alter the crust's crispness.

Signs of Spoilage

• Mold growth on the crust or filling.
• A sour or fermented smell emanating from the pie.
• A mushy or overly soft crust that has lost its structure.