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General Rhubarb Info

Choose rhubarb with crisp, straight firm stalks.

Short Term Rhubarb Storage

Cut all of the leaves away from the rhubarb stalks before using any method of storage. Rhubarb will keep well in the refrigerator for 2 to 3 weeks in sealed plastic bags.

Rhubarb Long Term Storage

Rhubarb can be frozen; remove leaves if present, and cut clean rhubarb stalks into 1 inch pieces. Blanch by heating rhubarb in boiling water for 1 - 2 minutes; cool promptly by immersing in ice water to help retain its color and flavor. You can either dry pack or syrup pack rhubarb for the freezer.

Dry pack either raw or blanched rhubarb into airtight containers without sugar. Leave ½ inch of headspace, seal and freeze at 0 degrees F for 8 to 12 months.

Syrup pack either raw or preheated rhubarb tightly into containers, cover with cold 40% syrup (4 cups water and 3 cups sugar). Leave ½ inch of headspace, seal and freeze at 0 degrees F for 8 to 12 months.

Rhubarb is a good vegetable to can.

Rhubarb Side Notes

The stalk color of rhubarb can range from red to green; in between colors are often called pink or speckled. People often assume the red stemmed rhubarb is sweeter, but color and sweetness are not necessarily related. The Victoria variety, which is probably the greenest variety, can produce some very sweet stems!
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