How to Store Rhubarb in the Refrigerator So It Stays Crisp for Weeks

Rhubarb lasts longest when stored upright in a plastic bag in your crisper drawer

Rhubarb keeps for two to three weeks in the refrigerator if you store it the right way. The key is keeping the stalks upright, wrapped loosely in plastic, and placed in your crisper drawer where the humidity stays high. Do not wash the rhubarb before storing it — moisture speeds decay. If your rhubarb came wrapped in plastic from the store, you can leave it as is, but check it every few days for soft spots or mold.

The reason rhubarb lasts so long is that it has very little water loss compared to leafy greens. The waxy coating on the stalks protects them from drying out, but that same coating can trap moisture if you seal the rhubarb too tightly. A loosely closed plastic bag or produce bag lets air circulate while keeping humidity around the stalks.

Key Takeaways

• Store rhubarb upright in a loosely closed plastic bag in your crisper drawer, where it will last two to three weeks.
• Do not wash rhubarb before storing it, because excess moisture on the surface causes mold and soft spots.
• Remove the leaves completely before storage, as they draw moisture from the stalks and can harbor bacteria.
• Check your rhubarb every few days for signs of mold, sliminess, or browning at the cut ends, and trim brown spots if they appear.

Preparing rhubarb for storage: removing leaves and trimming ends

Before you put rhubarb in the refrigerator, remove all the leaves. Rhubarb leaves contain oxalic acid and are not safe to eat, but more importantly for storage, they pull moisture from the stalks and cause them to wilt faster. Cut or twist the leaves off at the base where they meet the stalk, and discard them.

Trim the very bottom of each stalk — about half an inch — with a sharp knife. This removes any dried-out or damaged tissue from the cut end and exposes fresh plant material that can absorb moisture from the air in your crisper. If the stalks are very long and do not fit easily in your crisper drawer, you can cut them in half lengthwise or crosswise, but keep the pieces as large as possible. Smaller pieces dry out faster.

Choosing the right container and placement in your refrigerator

A produce bag, a loosely closed plastic grocery bag, or a perforated plastic storage container all work well for rhubarb. The goal is to trap some humidity without creating a sealed, wet environment. If you use a regular plastic bag, fold the top loosely or leave it slightly open rather than sealing it shut. Sealed bags trap condensation, which leads to mold.

Place the bag in your crisper drawer with the stalks standing upright if possible. Crisper drawers are designed to hold humidity at a higher level than the rest of the refrigerator, which is exactly what rhubarb needs. If your refrigerator has two crisper drawers, use the one set to higher humidity (often labeled "vegetables" rather than "fruit"). If you do not have a crisper drawer, store rhubarb on a shelf toward the back of the refrigerator, where temperature fluctuates less.

Checking for spoilage and extending storage time

Check your rhubarb every three to four days. Look for soft spots, sliminess, or mold on the stalks or inside the bag. If you see mold, remove the affected stalk immediately and wipe down the inside of the bag with a dry paper towel. Brown or darkened areas at the cut ends are normal and do not mean the rhubarb is spoiled — you can trim them away with a knife before cooking.

If you notice the stalks beginning to soften or lose their firmness, use them within a day or two. Soft rhubarb is still safe to eat but will cook down to mush rather than holding its shape. Rhubarb that smells sour or fermented, or that has visible mold you cannot wipe away, should be discarded.

To extend storage time, keep your refrigerator at 32 to 40 degrees Fahrenheit. Rhubarb stored at warmer temperatures wilts faster. If you know you will not use your rhubarb within two weeks, freezing is a better option than refrigerating — frozen rhubarb keeps for eight to twelve months and works well in pies, jams, and sauces.

Washing rhubarb before cooking, not before storage

Wait to wash rhubarb until just before you cook or eat it. Washing before storage introduces moisture that sits on the stalks and under the leaves, creating the perfect environment for mold and bacterial growth. When you are ready to use the rhubarb, rinse it under cool running water and rub the stalks gently with your fingers to remove any dirt. Pat it dry with a paper towel before cutting.

If your rhubarb came from a farmers market or your garden and has visible soil, you can rinse it lightly and then pat it completely dry before storing it. The key is making sure no excess water remains on the surface when you put it in the bag.

Storing cut or cooked rhubarb

If you have already cut your rhubarb into pieces, store them in an airtight container rather than a loose bag. Cut rhubarb loses moisture faster than whole stalks, so the sealed container helps slow that process. Cut rhubarb keeps for about one week in the refrigerator. Place the container on a shelf rather than in the crisper, since the sealed environment creates its own humidity.

Cooked rhubarb — whether it is stewed, baked in a pie, or made into jam — keeps for three to five days in an airtight container in the refrigerator. Rhubarb sauce or compote can also be frozen for up to three months. Let it cool to room temperature before transferring it to a freezer-safe container, leaving a little headspace for expansion.

Frequently Asked Questions

Can I store rhubarb in the freezer instead of the refrigerator?

Yes. Wash, trim, and cut the rhubarb into one-inch pieces, then spread them on a baking sheet and freeze for two to three hours. Transfer the frozen pieces to a freezer bag or airtight container and freeze for up to twelve months. Frozen rhubarb works well in pies, jams, and sauces but becomes soft when thawed, so it is not good for dishes where you want the stalks to hold their shape.

Why is my rhubarb turning brown or getting soft so quickly?

Rhubarb stored in a sealed bag or in a warm part of the refrigerator wilts and softens faster. Make sure your bag is only loosely closed and that you are using the crisper drawer. If your refrigerator is warmer than 40 degrees Fahrenheit, the temperature is too high for rhubarb storage. Check your refrigerator thermometer and adjust the settings if needed.

Is rhubarb with mold still safe to eat if I cut the moldy part away?

Surface mold on a small area can be trimmed away, but if mold has spread throughout the stalk or if the rhubarb smells fermented, discard it. Mold produces toxins that can spread through soft plant tissue even where you cannot see it, so when in doubt, throw it out.

Do I need to blanch rhubarb before freezing it?

Blanching is not necessary for rhubarb. You can freeze it raw by cutting it into pieces, spreading them on a baking sheet to freeze individually, and then transferring them to a freezer bag. This method, called flash freezing, prevents the pieces from clumping together and makes it easier to use only what you need.