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Wrap the rhubarb stalks loosely in aluminum foil. Place the wrapped rhubarb in the fridge for 2 to 4 weeks. Freeze the rhubarb for up to 1 year if you aren’t using it right away.
Lay the rhubarb along a sheet of aluminum foil and fold the edges over the stalks. Don’t seal the edges completely. Leave a small space for air to get in and out.  Tightly wrapping the stalks traps in moisture and ethylene (a hormone that ripens vegetables) so your rhubarb will go bad faster.  Don't wash the rhubarb until you're ready to eat it. The best spot in the fridge for your rhubarb is the vegetable crisper drawer because it has the highest humidity. It won’t dry out the stalks. After 1 month or if you notice moldy spots, toss any uneaten rhubarb. Keep your refrigerator at a temperature of 32 to 40 °F (0 to 4 °C) for storing rhubarb. To freeze the rhubarb properly, first rinse it and pat it dry with a paper towel. Then chop the rhubarb into small pieces and put them in an airtight container or resealable freezer bag. Place the container in the freezer to use within 1 year.  If you’re using a freezer bag, remove any excess air before sealing it shut. Label your container or bag with the date and the contents using a permanent marker. Frozen rhubarb is great for smoothies or baking.