Rhubarb stays fresh and fruity for two weeks when stored in one place

Rhubarbleaves are toxic if consumed and must be discarded prior to cooking, but the edible stalks more than makeup for this with their robust flavour and striking colour.

Unlike its seasonal counterparts such as strawberries and raspberries which are summer fruits, rhubarb has a very sharp, sour taste, especially when eaten raw.

It's often likened to a green apple, but with a sprinkle of sugar, rhubarb takes on a unique flavour that marries beautifully with other fruits or creamy elements like custard. Although it's not indigenous to the UK, rhubarb has become a garden staple for those who take pleasure in cultivating their own crowns at home, as well as for supermarketshoppers.

However, many people are unsure about how to correctly store the stems. Lifestyle guru Martha Stewarthighlights that rhubarb is at its freshest shortly after being harvested.

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For those growing rhubarb at home, the final harvest should be carried out this month to guarantee a delicious crop next year, according to the Express.

This means many folks may find themselves with an excess of tart fruit to store until they're ready to use it. But without proper storage, the vibrant stems can become dry or soggy, reports Devon Live.

Martha advises that with the right storage methods, rhubarb can remain fresh for one to two weeks. Margarethe A. Cooper, PhD, a Food Safety Education specialist at the University of Arizona, suggests using the fridgefor this purpose.

She suggests, "Ideally, remove and throw away the leaves, then store fresh, unwashed rhubarb stalks in the refrigerator wrapped in a food-grade plastic bag."

Contrary to the common misconception that it's best left on the kitchen counter, Margarethe points out that doing so can cause rhubarb to "dry out more quickly."

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She advises against washing the stems before storing them, but they should be washed prior to cooking or eating. For those wishing to extend the shelf life of rhubarb for up to a year, she recommends cooking it immediately to preserve the fruit's nutrients and flavour.

The University of Arizona professor emphasises that blanching is the optimal method as it "inactivates enzymes that can reduce the quality of food".

Blanching is simple: discard the rhubarb leaves and trim the ends off the stalks. Rinse the stalks in water and dry with a tea towel, then chop the stems to your preferred size for future recipes. Pop the rhubarb into a pot of boiling water and add the sliced pieces for just one minute, then promptly remove them from the water.

Plunge the rhubarb pieces into ice-cold water before leaving them to dry on a clean kitchen towel. To freeze, arrange the cut rhubarb in a single layer on a baking tray and freeze. Transfer the rhubarb to a freezer-safe bag up to two-thirds full, then seal and place in the freezer.

The Food Network has pointed out that frozen rhubarb may start to deteriorate slightly after three to four months. While it won't spoil, it could begin to lose its colour and structure when defrosted or cooked.