Rhubarb is a tart and tangy vegetable often used as a fruit in culinary applications. Its vibrant pink or red stalks offer a distinctly acidic flavor that mellows when cooked. Raw rhubarb is crisp and firm, while cooking softens it to a tender, almost jam-like consistency. Garden rhubarb is available in early spring, offering a unique flavor profile.
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Fresh rhubarb stalks should be stored in the refrigerator. Wrap the stalks loosely in plastic wrap or a damp paper towel and store them in the crisper drawer. This helps prevent them from drying out. Properly stored rhubarb can last for up to a week. For longer storage, rhubarb can be frozen. Cut the stalks into 1-inch pieces, blanch them in boiling water for one minute, then immediately chill in an ice bath. Drain well and freeze in a single layer on a baking sheet before transferring to a freezer bag or container. Frozen rhubarb can last for 8-12 months.
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