How to Buy, Store, and Cook with Rhubarb

If you’ve ever passed by those bright red stalks at the grocery store and thought, "What do I even do with that?" you’re not alone. Rhubarb might look like celery’s flashy cousin, but it’s a spring superstar in the kitchen.

Whether you’ve grabbed a bundle on impulse (it’s okay, we’ve all been there) or you’re planning to make a favorite recipe, this guide will help you feel totally confident bringing rhubarb from your grocery cart to your kitchen table.

Let’s break down everything you need to know, how to choose it, how to store it, and how to turn it into something delicious.

What is Rhubarb, Anyway?

Rhubarb is a tart, stalky vegetable that’s usually treated like a fruit in cooking and baking. It’s most famous for showing up in pies, crumbles, and muffins. The stalks are the edible part, never eat the leaves, they’re toxic.

Its tangy flavor pairs beautifully with sweet ingredients like strawberries, brown sugar, or chocolate (trust me on that one).

How to Shop for Rhubarb

Whether you're at the grocery store or a local farmer’s market, here’s what to look for:

• Firm stalks: They should be crisp, not floppy or rubbery.
• Color doesn’t matter much: Rhubarb can be bright red, pale pink, or even green. The color varies by variety, not ripeness.
• Avoid any stalks with brown or slimy spots: That means it’s past its prime.

You’ll usually find rhubarb in stores from April to June, but some stores carry frozen rhubarb year-round (a great backup option for baking).

How to Store Fresh Rhubarb

Once you get it home, here’s how to keep it fresh:

• Wrap it in a paper towel and place it in a plastic bag in the fridge.
• It will keep for up to 5 days this way.
• Don’t wash it until you’re ready to use it — moisture will make it spoil faster.

If you bought too much or scored a big bunch on sale, you can freeze it:

How to Freeze Rhubarb:

1. Wash and dry the stalks.
2. Chop into ½-inch pieces.
3. Spread on a baking sheet and freeze until solid.
4. Transfer to a freezer bag or container.

Frozen rhubarb can go straight from the freezer into baked goods — no need to thaw unless your recipe says so. Just pat it dry if it releases a lot of water.

How to Prep Rhubarb for Cooking

Rhubarb is super simple to prep.

• Trim the ends and remove any leaves.
• Wash thoroughly and pat dry.
• Chop into small pieces — usually about ½ inch thick for muffins, pies, or sauces.

If you’re baking, most recipes will soften rhubarb in the oven. But if you want to mellow the tartness ahead of time, you can:

• Toss it with sugar and let it sit for 20 minutes (like macerating strawberries)
• Or stew it on the stove with sugar and a splash of water for a quick compote

What to Make with Rhubarb

Rhubarb’s tart bite is what makes it so special. Pair it with something sweet, and magic happens.

Here are a few reader-favorite ways to use it:

• Rhubarb Muffins with Chocolate Chips – Soft, sweet, and just the right amount of tang. The chocolate balances everything beautifully.
• Strawberry Rhubarb Crisp – A cozy classic. The sweet berries and tart rhubarb are meant for each other.
• Rhubarb Compote – Spoon it over yogurt, pancakes, oatmeal, or even vanilla ice cream.
• Rhubarb Jam – Perfect for toast, biscuits, or gifting in little jars.

Quick Tips for Cooking with Rhubarb

• You don’t need to peel it. The skin softens during cooking and gives that gorgeous color.
• Balance the tartness. Rhubarb needs sweetness to shine. Don’t be afraid of a little sugar (or maple syrup if you like natural sweeteners).
• Start small. If you’re new to rhubarb, try it in muffins or crisps where it’s combined with other flavors.

Final Thoughts

Rhubarb might feel like an intimidating ingredient at first, but once you try it, you’ll see how easy (and delicious) it is to work with. Whether you're baking a batch of muffins or cooking down a quick compote, it brings a pop of flavor that feels like spring in every bite.

So next time you see it at the store, grab a few stalks. You’ll be surprised how quickly it disappears from your table.