Rhubarb is a delicious and versatile vegetable, often used in pies, jams, and compotes. Its unique flavor can brighten up any dish. But what do you do when you have too much rhubarb on hand? Here are 14 simple ways to store rhubarb, keeping it fresh and ready to use whenever inspiration strikes.

1. Choose fresh rhubarb: Look for stalks with vibrant colors and crisp texture. Avoid wilted or mushy stalks, as they have a shorter shelf life.

2. Trim the leaves: Rhubarb leaves contain oxalic acid which is toxic if consumed in large quantities. Trim them off before storing the stalks.

3. Clean the stalks: Rinse the rhubarb under cold running water to remove dirt, then pat dry with a clean towel.

4. Refrigerate unwrapped: Place the fresh, dry stalks in the crisper drawer of your refrigerator. They should last up to two weeks stored this way.

5. Wrap loosely in plastic or paper: Rhubarb can also be stored by loosely wrapping it in plastic wrap or paper towels before placing it in the fridge. This helps maintain optimal humidity levels and prevents excess moisture buildup.

6. Store in an airtight container: For longer storage durations, place clean and dry rhubarb stalks in an airtight container before refrigerating. Separating the stalks with small sheets of parchment or wax paper can help prevent sticking.

7. Chop for freezing: If you won’t be using your rhubarb within two weeks, consider freezing it for long-term storage. Chop the stalks into 1-inch pieces and arrange them on a baking sheet lined with parchment paper.

8. Pre-freeze on baking sheets: Let chopped rhubarb freeze for 1-2 hours on baking sheets. This will help to prevent sticking, making it easier to store the pieces individually.

9. Use resealable freezer bags: Once the rhubarb pieces are pre-frozen, transfer them into resealable freezer bags, removing as much air as possible before sealing.

10. Label and date the bags: To ensure proper rotation and avoid freezer burn, label the bags with the contents and the date they were frozen.

11. Store in a deep freezer: For optimal quality, place the labeled bags in a deep freezer. Frozen rhubarb can be stored for up to a year.

12. Create rhubarb purée for freezing: Blend or cook down rhubarb with sugar to taste, then let it cool before transferring it to airtight containers or ice cube trays. Freeze until ready to use in desserts or smoothies.

13. Vacuum seal for extended storage: If you have access to a vacuum sealer, place chopped or puréed rhubarb in vacuum seal bags, remove air, and seal. This will help extend its shelf life even further.

14. Dehydrate for easy storage: Dried rhubarb can be a tasty snack or addition to baked goods. Use an electric dehydrator following manufacturer’s instructions for best results.
With these 14 simple steps, you can easily store your surplus rhubarb and enjoy its delightful flavor all year round!