Rhubarb can be stored in the refrigerator for up to two weeks.
Rhubarb can also be frozen for longer-term storage. To freeze, wash and
cut the rhubarb into 1-inch pieces. Spread the pieces on a baking sheet
and place in the freezer. Once frozen, transfer the rhubarb to a freezer
bag or container. If you're looking to free-up freezer space, then dehydrate it. That's what this page is here for!