How to Store Rhubarb


A delicious crop of rhubarb can be made into jams, chutneys and even wines. It's best to use young shoots in the spring and look for dark pink to red stalks that are slightly thin, but crisp. You'll want to avoid the thicker, greener stalks, which are more sour and coarse. Fresh rhubarb can only be stored in a bag in your fridge for just under a week. But freezing sliced rhubarb can allow them to last much longer.

Step 1

Rinse any dirt or debris from the rhubarb stalks and blot thoroughly with a paper towel to remove excess water.

Step 2

Cut the stalks into 1-inch chunks. Lay the chunks out on a cookie sheet in a single layer with none of the chunks touching.

Step 3

Place the cookie sheet in the freezer and leave until the chunks of rhubarb are frozen solid. Open-freezing like this usually takes 5 to 6 hours, but a good rule of thumb is to leave them overnight so you are certain they are well frozen.

Step 4

Put the frozen chunks into a labeled freezer bag and press out any air before you seal it. Store the bag in the freezer for up to a year. One pound of rhubarb should give you about three cups of chunks.

Things You'll Need

  • Fresh water
  • Paper towels
  • Knife
  • Cutting board
  • Cookie sheet
  • Freezer
  • Plastic bags labeled with the date


  • How to Store Your Garden Produce; Piers Warren; 2008
Keywords: rhubarb, storing rhubarb, freezing rhubarb

About this Author

Writing from Virginia, Margaret Telsch-Williams specializes in personal finance, money management, gardening, crafts and sewing, cooking, DIY projects and travel. When not writing instructional articles online, she works for the website Widescreen Warrior as a contributor and podcast co-host discussing all things film and entertainment. She holds a Bachelor of Science in biology and a master's degree in writing.