- Rhubarb season typically runs between April and May, with cooler climates extended their seasons as long as into July, depending upon the weather.
- If you see Rhubarb later or earlier in the year, it’s likely hothouse grown.
- Look for crisp stalks, firm and without blemishes or cuts.
- Leaves attached to the stalk should be fresh looking, not wilted or limp.
- Field grown rhubarb typically has a bright red color. Hot house grown rhubarb typically has a pale pink color.
- The brighter the red color, the more pronounced and sweeter the flavor.
- Younger and thinner rhubarb is typically sweeter and less tart.
- Stalks can be kept in the refrigerator in a plastic bag for three days. Cut stalks can be stored in the refrigerator in ziplock bags up to three months.
- Sliced rhubarb can be frozen up to nine months.
- Fibers from the stalk should be removed, via a peeler.
- Rhubarb leaves are mildly toxic and should be discarded.
- Rhubarb should be cooked in non-aluminum pan, as it may react with the metal.
- Cooking rhubarb in orange juice will reduce the rhubarbs acidity.
- 1 lb of rhubarb = 3 cups chopped = 2 cups cooked
