Choosing and Storing Rhubarb

Forced rhubarb comes in all shades of pink through to dark red, depending on the variety. The main season, outdoor rhubarb will vary from a pink-green mixture to all green. Whatever the type or colour, it should be vibrant and fresh looking. The rhubarb stalks of all varieties should be firm and upright. The leaves (if still present) of forced rhubarb should be a pale yellow, and if main season a perky green – neither should ever be black.

As with all local, seasonal foods, rhubarb is best eaten fresh. Avoid storing rhubarb for too long but if you need to store it, place it in a cool, dark place or in the vegetable drawer of the refrigerator.