Storage, Selection & Preparation of Rhubarb (courtesy of Kuhn’s Orchard)
Choose rhubarb that is firm and crisp, with appropriate color for its type and no blemishes. Avoid stalks that are limp, and if the leaves are still attached, they should look fresh and crisp, without signs of decay. Rhubarb leaves must be removed before cooking, and must never be eaten, raw or cooked, as they are toxic. Rhubarb will last up to two weeks when put in a plastic bag in the coolest part of the refrigerator, but is best when enjoyed within 7-10 days.
Rhubarb is ready to prepare once the leaves are removed, the stalks washed, and the stalk ends trimmed. You can prepare it very much like celery, but cutting the rhubarb crosswise into fairly large crescents, perhaps an inch or so. Rhubarb breaks down much quicker than celery, so the larger crescents are advised. You may also want to peel off the coarse fibers typically found with field grown rhubarb during the preparation phase.
