How to Store:
Store dry (unwashed) in a plastic bag in the crisper drawer of your fridge for up to a week. Wash just before use, or before processing to freeze.
Freeze by cutting it to pieces, freezing on a baking sheet, and then transferring to a freezer bag.
Recipe Suggestions:
Rhubarb is a delicious and often underutilized crop. It’s one of the earliest harvest’s of the year and can be used for lots of tasty spring treats. I often freeze it, and then use it when strawberries are in season a few weeks later…the rhubarb-strawberry combo is so good!
Bhūmiyinda Farm 