How to Store Rhubarb, According to Expert Chefs

Knowing how to store rhubarb (and freeze and preserve it) is a good idea to make these delicious tart stalks last longer. Rhubarb is known as a spring vegetable—in peak season from April through June—but with various preservation methods (depending on ripeness and application), you can enjoy this vegetable beyond the rhubarb season. We contacted several chefs for their best methods for storing and freezing rhubarb.

What Is Rhubarb?

Rhubarb is technically a vegetable but masquerades as a fruit in many sweet desserts—from crumbles to pies. But there are many ways to use rhubarb beyond desserts.

"Rhubarb has a nice vegetal flavor with an upfront acid that lends itself to savory flavors even better than sweet," says David Santos, a chef with Um Segredo Supper Club in New York City.

Knowing the ripeness of this vegetable is useful when using or preserving rhubarb. There's a common misconception that rhubarb's ripeness is determined by its color—but actually, the color depends on its type, says Laura Lindsey, pastry chef at Tullibee and Hewing Hotel in Minneapolis. If you are seeking a deep red hue, look for varieties like Martha Washington or Crimson Cherry.

How to Store Rhubarb

Storing rhubarb properly ensures it stays fresh and flavorful when ready to use it. For the most part, fresh rhubarb should be refrigerated. These few steps will help make storing quick, easy, and beneficial.

1. Trim any excess leaves from stalks if needed. If you've harvested it yourself, remove the leaves first, as they are toxic.
2. Add unwashed stalks to a Ziplock bag and keep it unopened, or wrap them in plastic wrap and cut a few holes to help them breathe. Some air is needed to help let out the ethylene gas found in fresh produce so it doesn't ripen too quickly.
3. Place stalks in the refrigerator's crisper drawer to help stay fresh. This drawer adjusts air circulation so it typically offers the right balance of temperature and humidity for fresh produce to remain crisp.

While wrapping rhubarb stalks in plastic and storing them in a crisper drawer is good, experts say there are additional measures you can take to ensure they stay their freshest.

Glass of Water

To prolong freshness, snip the bottom of the stalks first and stand them upright in a glass or jar of water, says Lindsey. Cover with plastic wrap before placing them in the refrigerator.

Damp Paper Towel

You can also wrap the rhubarb stalks in a damp paper towel and place them in a plastic bag. With either of these storage methods, your rhubarb should last three to four weeks in your fridge.

How to Preserve Rhubarb

If you find yourself with younger, less-ripe rhubarb stalks, they're great for pickling; a firmer texture and a bit of crispness are ideal. "There is nothing better than opening up a jar of bright pickled rhubarb on a cold January day to bring back that glimpse of summer," says Lindsey.

Pickling Rhubarb

Lindsey suggests the following method for preserving rhubarb. This type of quick-pickled rhubarb will last three to four months and works well on a cheese platter.

1. Blanch rhubarb stalks in boiling water for 30 seconds to a minute, then set them in an ice bath immediately. Once cold, drain the rhubarb in a colander and dry on a towel.
2. Bring your pickling liquid to a simmer on the stove to dissolve the salt, sugar, and spices. (Lindsey also likes using Champagne or a bright, fruity vinegar with cardamom, ginger, and anise—genius.)
3. Pour the liquid into a container (such as a glass jar) over your prepared rhubarb. Let it cool to room temperature on your counter before sealing and refrigerating (unless you're canning).

Canning Rhubarb Jam

Overly ripe rhubarb is best used to make jam. If you decide to can rhubarb jam, follow these steps.

1. Sterilize your jars by submerging them in boiling water for 10 minutes. Then, choose between the boiling water canning method or the pressure-canning method, as explained in this canning guide.
2. Cut rhubarb into pieces and cook it with your preferred amount of sugar.
3. Bring the rhubarb to a boil before packing (while still hot) into jars.

How to Freeze Rhubarb

Freezing is a great way to preserve raw rhubarb—but do so carefully, as it's a water-dense stalk similar to celery. If not frozen properly, ice crystals will form on the rhubarb leading to freezer burn, explains Blake Hartley, executive chef at Lapeer Seafood Market in Alpharetta, Georgia. Hartley recommends using a vacuum sealer for the best results.

Vacuum-Sealing Rhubarb

Here's how to vacuum seal and freeze rhubarb. It will keep well for two to three months.

1. Wash the rhubarb and pat the stalks dry with a towel.
2. Carefully remove the skin (you can discard this) using a vegetable peeler.
3. Place the stalks on a baking sheet so they're not touching each other (or slice them into smaller pieces). Place the sheet in the freezer.
4. Once they're IQF (individually quick frozen), transfer the rhubarb to a freezer-safe vacuum bag and vacuum seal the product at full compression on your machine. This ensures no oxygen is left in the bag, which helps prevent freezer burn, says Hartley.
5. Label and date the bag and return it to your freezer.

Freezing Rhubarb Jam

Another way to freeze rhubarb is to make freezer jam or preserves by combining cooked, chopped rhubarb with strawberries, raspberries, sugar, and a bit of citrus, says Diana Manalang, chef at Little Chef Little Cafe in New York City. Add the cooled mixture to jars and store them in the freezer, where they can last up to a year. "Freezing is easier than canning, and the jam thaws out pretty quickly," Manalang adds.