10 Ways to Use Rhubarb

When selecting rhubarb, choose firm, crisp stalks and leave the limp ones behind. If you're buying rhubarb in a grocery store, the leaves have usually been removed. If not, be sure to remove them before cooking or eating, as they can be toxic.

Leave the stalks whole until you're ready to use them to prevent them from drying out. Store them in a plastic bag or sealed container in the fridge and use them within a week or so.

If you still have too much, you can always freeze rhubarb for the winter. Having frozen rhubarb to bake into a strawberry rhubarb crisp in the middle of winter is a treat!

1. To freeze extra rhubarb, first remove the leaves (as they are toxic) and discard. Wash the stalks, dry thoroughly, then chop into pieces about ½ to 1-inch long.
2. Spread the pieces out on a baking sheet lined with parchment paper (for easy removal) and place the sheet in your freezer for 4 to 6 hours, or even overnight.
3. Once frozen, remove the pieces the tray and pack them into zipper-top freezer bags and label with the date. You can remove the air by sucking it out with a straw.

Frozen rhubarb will last up to a year--right until next year's crop is ready!