Rhubarb Storage Tips
While there are different varieties of rhubarb (some have stalks that stay green, while others turn pink or bright red), I've always been told that the redder the stalk, the sweeter the rhubarb will taste.
Rhubarb Trick: If you find your rhubarb has gone limp on you, place rhubarb in an ice bath to bring it back to life.
If storing your rhubarb for use within one week, cut off the leaves and ends of the rhubarb stalks, and place in a clean plastic bag or wrap in plastic and place in fridge. Do not wash the rhubarb until you're ready to use it.
To store rhubarb in your freezer for one or two months, simply wash, dry, cut, and place your rhubarb in a freezer bag, removing any air pockets, and freeze.
To store rhubarb for multiple months (i.e. for winter use), wash and cut your rhubarb, then blanch it by placing the rhubarb in a pot of boiling water for 1 minute, and then immediately removing it from the hot water and cool it in an ice bath. Then drain the rhubarb and place in freezer bags, removing any air pockets, and freeze. ** Note: The blanching process is important with longer term storage of food because it halts the food's enzyme action and kills off any micro-organisms.
A few other rhubarb facts to keep in mind
The leaves of the rhubarb plant are poisonous and should not be consumed.
Rhubarb is a laxative, so while it's okay to indulge in this delicious vegetable, moderation and good hydration is key.