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The only edible part of the rhubarb is the petiole, which is a thick red stem. Rhubarb is not one of the vegetables that can stay in the kitchen for a long time. It quickly loses its firmness, flavor and texture. If you plan to make a cake or cocktail out of it, it is worth taking care of its proper storage. Due to the presence of malic and oxalic acid, it is the most acidic, so it can spoil in a few days and become unfit for food.
Storing rhubarb. How to keep it fresh longer?
Rhubarb harvesting begins in May and ends in the last days of June. The vegetable is quite acidic, which is why the cocktail based on it is a refreshing and unique combination for hot days. Rhubarb cannot lie loose on the counter, in a bowl or in a cupboard. It should also not be left in a strongly sunny place, e.g. on a windowsill. If you want the rhubarb to stay juicy longer, wrap it in damp paper towels and put it in the fridge. It is best to do this immediately after buying the vegetable. Thanks to this, it will lie down for up to 3 days and will not lose its properties. You can also use a damp cloth instead of towels.
Can rhubarb be frozen? It’s best to do it immediately after purchase
Remember that rhubarb can also be frozen. Well-frozen rhubarb can be stored in the freezer for up to 12 months. It’s very simple, and thanks to this you will be able to enjoy its taste even in autumn and winter. If you bought rhubarb, but you do not plan to use it now to make preserves, it is best to put it in the freezer right away. Use small containers or plastic bags for this. Otherwise, even after a few days in the refrigerator, the vegetable will wilt and will no longer be suitable for use. You can freeze rhubarb with or without the skin.
Source: Gazeta
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