How To Buy It
At the market, look for firm, crisp stalks with a reddish tinge. If the leaves are still attached, they shouldn't be wilted -- if they are, the rhubarb is past its prime. Also check to be sure the ends aren't brown or dried out. Some stores carry frozen rhubarb as well (check the frozen fruit and veggies section).
How To Store It
Fresh: Cut off any leaves. Wash and dry the stalks and cut off imperfections; then wrap them in a damp paper towel and refrigerate (they'll last for several days).
Frozen: Clean the rhubarb as described above, chop it up, put it in a freezer bag, and let out most of the air. Then pop it in the freezer -- it will keep up to a year. When you're ready to use it, make sure you thaw it out and drain it first, unless otherwise indicated by the recipe. Rhubarb sauces and pie fillings also freeze well.
-- The Nest Editors
May 04, 2010
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