Best Method recommended method with best effort-to-efficacy tradeoff 7-10 days
Damp Paper Towel
- Remove leaves leaves are toxic—only stalks are edible
- Don't wash until ready to use
- Wrap in damp paper towel
- Place in plastic bag or container
- Store in refrigerator
Freezing freezing method 10-12 months
Frozen
- Remove leaves and wash stalks
- Cut into 1-inch pieces
- Freeze raw or blanch first
- Transfer to freezer bags
- Great for pies, jams, and baking
Long Term preservation methods like canning, dehydrating, pickling, fermenting 1-2 years
Jam
- Cut stalks and cook with sugar
- Pack into sterilized jars
- Process using water bath canning
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Revival Tips
If wilted, trim ends and soak in ice water for 30 minutes.
Fun Facts
- Rhubarb leaves contain high levels of oxalic acid and are poisonous—only the stalks are edible.
- Rhubarb is technically a vegetable but is usually used like a fruit in pies and jams.