Rhubarb is a summer staple, a versatile ingredient that shines in drinks and a variety of seasonal recipes, from pastries to conserves. To help you keep those vibrant stalks crunchy for longer, an expert has shared a simple storage method. Vlatka Lake, storage expert at Space Station, reveals that a straightforward action can delay rhubarb’s spoilage for up to two weeks.
Lake emphasizes that storing rhubarb correctly isn’t a complicated process. “Rhubarb does not take too much work to store correctly and can be stored for up to two weeks when done right,” she says. “If you’re bringing fresh rhubarb home, remove all leaves from the stalk, rinse thoroughly with cold water to remove any dirt, and gently pat it dry.” Once completely dried, place the rhubarb in a sealable plastic bag and store it in the refrigerator.
This simple step, according to Lake, is key to maintaining rhubarb’s crisp texture. “This will help to keep rhubarb crunchy, and it will take at least two weeks before it starts to noticeably decline in quality.” However, if you need to store rhubarb long-term, she recommends freezing it and defrosting it before use.
Another storage method involves using cling film. However, in this case, you’ll need to create small holes in the film. This allows any ethylene gas, naturally found in the vegetable and known to cause rotting, to escape. This strategy helps to slow down the ripening process.
Laura Lindsey, a pastry chef at Tullibee and Hewing Hotel in the US, offers an alternative method in Real Simple. She prolongs the life of rhubarb by placing it upright in a glass of water. To seal the glass, cover it with cling film and store it in the refrigerator. This method keeps the rhubarb hydrated and fresh for a longer period.
By employing these simple techniques, you can savor the deliciousness of rhubarb for longer, adding its tart flavor to your culinary creations for weeks to come.
