| Pantry | Refrigerator | Freezer | |
|---|---|---|---|
| Raw | - | 5-7 Days | 12 Months |
Shelf Life of Rhubarb:
Rhubarb is a delicious and nutritious fruit & vegetable. It is thought to be both because only the stalk of the rhubarb is eaten. The taste of the stalk is like a fruit, but it has the appearance of a vegetable. The leaves of the rhubarbs are poisonous and must be cut before using or eating it.
The shelf life of the rhubarb is a week in the refrigerator. If you want to save them for a long time, then pack them in a plastic bag and put the rhubarb in the freezer, where they can be kept for over a year. Make sure to cut them before storing.
Purchasing Rhubarb:
It’s important to know how to purchase rhubarb because they contain poisonous leaves that can be very harmful.
- Look for the fresh ones that have dark colored pink or red stalks. Touch and feel the crispness of the stalks to know if they are fresh and coarse.
- Buy them in a large quantity if you can find a lot of fresh rhubarb in the store. Cut them and save them in the freezer for further use.
Storing Rhubarb:
- It is highly recommended to eat fruits and vegetables within a short period of time from buying them. However, most people prefer to save food items for a longer period of time. When it comes to rhubarb, you can keep them for over a year in the freezer by cutting it into 1-inch pieces and removing the leaves that can be toxic to humans.
- Other than that, the rhubarb can be kept in the refrigerator for about one week. It should be dried before being placed in the freezer or refrigerator.
How to Handle Rhubarb:
Rhubarb should be appropriately washed and then cut into small pieces. The leaves of the rhubarb should be removed before cutting it into small pieces. You can also peel them to use the stalk for desserts and jams. The stalk can be even used in making shakes and juices. Throw the leaves away as it could be toxic. If you are not going to use the rhubarb, then freeze it for an extended period.
Cooking Rhubarb:
Rhubarb is incredible and can leave your taste buds with a unique flavor that you will not forget.
- Eating it raw:
You can eat rhubarb raw too. At least, you should give it a try because many people claim that they taste amazing. Keep one thing in mind, however, that you have to remove the leaves that are poisonous. You can eat the stalks raw or with different dips like vanilla, honey and chocolate sauce.
- By baking it:
You can also bake it by putting a little oil and sugar on the stalk chunks and covering it with foil. Put it in the oven for 20 minutes at a moderate temperature.
- Skillet Rhubarb:
Add two tablespoon olive oil and add the chunks of the rhubarb stalks and mix them until they change a little color. Add sugar and milk and cover the skillet for 10 minutes.