In this brief guide, we are going to answer the question “how to tell if rhubarb is bad” with an in-depth analysis of different ways to spot bad rhubarb. Moreover, we are going to discuss the shelf life of rhubarb and the proper way to store rhubarb.
So without much ado, let’s dive in and figure out more about it.
How to tell if rhubarb is bad?
There are a couple of indications that point out that your rhubarb has gone bad. You should consider the appearance, color, texture, and smell of rhubarb to give a final verdict about whether or not rhubarb has gone bad.
If you spot a mold or any other organic growth on rhubarb then it is an indication of bad rhubarb and you should discard it. Now if the mold is in the form of a tiny spot on one of the parts of your rhubarb then you can go ahead and cut that part and afterward discard it but if the mold has taken on a large area of your rhubarb then you can discard the whole rhubarb.
It is worth mentioning that you should not smell a rhubarb having visible mold as mold can produce mycotoxins in the rhubarb where they grow. So if you smell such rhubarb, these mycotoxins will enter your body by inhalation and will disrupt your natural microflora, thereby weakening your immune system.
If you notice that there are large dark brown or black colored spots on your rhubarb then it is better to get rid of such rhubarb.
If you notice that the rhubarb has become very soft or mushy then it is better to discard such rhubarb as it has gone bad.
If you smell an off-smell or sulfur-like smell when you take a sniff test then it is better to get rid of such rhubarb.
How long does rhubarb last?
Whole stalks of rhubarb last for about 3-7 days when stored properly in a cool, dry, and dark corner of your pantry away from direct sunlight and heat. You should never store your rhubarb in a humid environment because the high moisture content of such an environment can mess up the quality of your rhubarb.
Whole stalks of rhubarb last for about 2-3 weeks when properly stored in the fridge at or below 40 degrees Fahrenheit.
Cut rhubarb lasts for about 2-4 days when it is stored properly in the fridge at or below 40 degrees Fahrenheit.
It is worth mentioning that these figures are just the estimated shelf life of rhubarb and within this time you can enjoy the best quality of the rhubarb.
Can you freeze rhubarb?
Yes, you can freeze rhubarb but it is worth mentioning that you will notice a change in the texture of the frozen rhubarb once it is thawed. Frozen rhubarb lasts for 10-12 months when stored properly.
So what you gotta do to freeze rhubarb is to wash the rhubarb thoroughly and afterward cut off the ends. Now cut rhubarb into pieces that can easily fit the plastic freezer bag. Now blanch them by putting them in boiling water for 2-3 minutes and afterward cooling them in the ice-cold water.
Afterward, drain the water and pat dry the rhubarb. Line these rhubarb pieces on the cookie sheet and let them freeze. Once they get frozen, transfer them to the plastic freezer bag and store them in the freezer.
Now when you want to thaw frozen rhubarb, you can either thaw them by leaving them in the fridge overnight or you can defrost them in the microwave or a bowl of cold water.
How to properly store rhubarb?
- You can store the whole stalks of rhubarb in a cool, dry, and dark corner of the pantry but to prolong their shelf life it is recommended to properly store fresh rhubarb in the refrigerator.
- Cut rhubarb pieces should always be refrigerated properly.
- In the case of fresh rhubarb, when you are going to refrigerate it, what you can do is to put it in a perforated plastic zipper bag wrapped in a damp paper towel. In case you do not have a perforated plastic bag what you can do is when you are going to seal the simple plastic zipper bag, leave some space open to make sure that it gets the required steady airflow.
In this brief guide, we answered the question “how to tell if rhubarb is bad” with an in-depth analysis of different ways to spot bad rhubarb. Moreover, we discussed the shelf life of rhubarb and the proper way to store rhubarb.