How to keep rhubarb fresh and crisp?

Rhubarb is one of the first spring garden harvests, beloved in cakes, compotes and jams. However, the stalks quickly lose their freshness. Proper storage helps keep rhubarb juicy and crisp for longer.

Rhubarb is among the first spring garden harvests, and its tart flavour makes it a beloved ingredient in many kitchen recipes — from cakes to jams and compotes.

Unfortunately, rhubarb stalks quickly lose their freshness and crispness after harvest. That is why it is important to know how to store them properly so that their juiciness and texture are preserved for longer.

The simplest way to store rhubarb is to keep the stalks in the refrigerator. Before putting them in the fridge, the leaves should be removed, as they draw moisture from the stalks. The stalks can be wrapped in damp cloth or placed in a plastic bag and stored in the vegetable drawer of the refrigerator for up to a week.

For longer storage, freezing is suitable. To do this, the stalks should be washed, cut into pieces and briefly blanched in boiling water, then cooled in cold water and dried. Rhubarb prepared this way keeps in the freezer for up to a year without significant loss of quality.