Rhubarb is a summer staple that goes well in drinks and all kinds of seasonal recipes – from pastries to conserves.
In order to help you keep these noble stalks crunchy for longer, an expert has shared with Express.co.uk a simple storage method.
Vlatka Lake, storage expert at Space Station, said a simple action will delay rhubarb’s spoilage time for “up to two weeks”.
She said: “Rhubarb does not take too much work to store correctly and can be stored for up to two weeks when done right.
“If you’re bringing fresh rhubarb home remove all leaves from the stalk, rinse thoroughly with cold water to remove any dirt and gently pat it dry.
“Once fully dried, place it into a sealable plastic bag and store in the fridge.”
The expert explained: “This will help to keep rhubarb crunchy, and it will take at least two weeks before it starts to noticeably decline in quality.
“Like most fruit and vegetables, if you need to store it long term, rhubarb can be frozen and defrosted before use.”
Another way to store them is in a cling film but you’ll need to add holes to the film. This is so it can let out any ethylene gas which can be found in the veg and causes it to start rotting.
If you let the gasses out then this will help stop the veg from ripening too quickly.
Laura Lindsey, who is a pastry chef at Tullibee and Hewing Hotel in the US, told Real Simple another hack to keep rhubarb fresh for longer.
She prolongs rhubarb’s life by simply placing it upright into a glass of water.
You can seal the glass with the rhubarb by covering it with cling film and storing it in the fridge.
