RHUBARB

When to Buy/In Season:
mid spring through July; the stalks become tougher throughout the summer.

How to Select:
Check both ends of stalks to ensure they aren’t tried out.

Organic Issues:
Rhubarb is one of the least sprayed or treated crops, and is fairly disease and resistant free. Conventionally grown is likely equivalent to organic for residues and flavors. Organic rhubarb is often grown in fields as part of mixed crops to reduce pests on other plants.

Pesticide Issues:

How to Store:
Fresh:
Refrigerate and use within a few days, or blanch and freeze. Rhubarb freezes very well.

Frozen:
To Freeze from fresh:

Preparation: Choose firm, tender, well-colored stalks with good flavor and few fibers. Rinse and remove leaves (leaves are poisonous). Cut stems in 1/2 to 1 inch pieces. Blanch by heating rhubarb in boiling water for 1 – 2 minutes and cooling promptly in cold water to retain color and flavor.

Dry Pack: Pack either raw or preheated rhubarb tightly into containers without sugar. Leave headspace. Seal and freeze.

Syrup Pack: Pack either raw or preheated rhubarb tightly into containers, cover with cold 40 percent syrup. Leave headspace. Seal and freeze.

Store in the freezer 8 – 12 months.

Canned:
Rhubarb may be cooked down into a sauce, similar to applesauce, and canned or frozen. Keep up to 12 months.

Photo Source: mondoagogo

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