Rhubarb, a springtime favorite, adds a unique tangy flavor to various dishes. But how do you know if your rhubarb is fresh and safe to eat? This guide will help you identify the telltale signs of bad rhubarb, ensuring you enjoy this seasonal treat without any worries.
Signs of Bad Rhubarb:
Appearance:
- Color: Fresh rhubarb stalks boast vibrant pink to deep red hues, with the pinker shade closer to the leaf end. As rhubarb ages, the colors darken and lose their shine. The attached leaf will also appear paler and less vibrant.
- Mold: Fresh rhubarb should be free of mold. Small discolored spots at the ends are acceptable and can be removed before consumption. If you see any mold, discard the rhubarb.
Smell:
- Fresh: Fresh rhubarb has a zingy, earthy aroma, reminiscent of spring.
- Bad: As rhubarb ages, the smell fades and develops a hint of sourness. This indicates the breakdown of fibers and enzymes within the plant.
Texture:
- Fresh: Fresh rhubarb stalks are long, rigid, and well-shaped. They should not bend without breaking.
- Bad: Rhubarb that has gone bad becomes limp and soft. It will not be able to stand upright and should be discarded.
Taste:
- Fresh: Fresh rhubarb has a sharp, acidic taste, similar to a grapefruit. It should not be eaten raw due to its overwhelming tartness.
- Bad: Rhubarb that is too old has a musty, dirty flavor on top of the expected sourness. This indicates the breakdown of the plant’s enzymes.
Additional Tips:
- Cooked Rhubarb: When cooked, fresh rhubarb loses its vibrant red color and becomes a pale green or brown-grey. If your cooked rhubarb looks green-grey, it’s best to discard it.
- Storage: Rhubarb can be stored in the refrigerator for 5-7 days, in the freezer indefinitely, or on the countertop for 2-4 days.
How to Store Rhubarb:
- Refrigerator: Store unwashed rhubarb in a plastic bag in the crisper drawer for maximum freshness.
- Freezer: Blanch rhubarb stalks, chill them in ice water, and then pack them in airtight containers or freezer bags for long-term storage.
- Countertop: Keep rhubarb out of direct sunlight in a cool, dark place like a pantry.
By paying attention to the appearance, smell, texture, and taste of rhubarb, you can easily identify if it has gone bad. Remember to discard any rhubarb that shows signs of mold, discoloration, or off-putting odors or flavors. By following these tips, you can enjoy fresh, delicious rhubarb throughout the season.
Frequently Asked Questions:
Q: Can I eat raw rhubarb?
A: While not technically toxic, raw rhubarb is not recommended due to its overwhelming tartness. Cooking rhubarb with sugar helps balance the acidity and enhances its flavor.
Q: How long does rhubarb last in the refrigerator?
A: Fresh rhubarb can be stored in the refrigerator for 5-7 days.
Q: Can I freeze rhubarb?
A: Yes, rhubarb freezes very well and can be stored indefinitely at or below 0°C/32°F.
Q: How do I know if cooked rhubarb is bad?
A: Cooked rhubarb that has gone bad will have a green-grey color, a sour and rotten smell, a slimy texture, and an unpleasant taste.
Q: What are the health benefits of rhubarb?
A: Rhubarb is a good source of vitamins C and K, as well as fiber and antioxidants. It is also low in calories and fat.
Remember:
- Always use fresh, high-quality rhubarb for the best flavor and texture.
- Store rhubarb properly to maximize its shelf life.
- When in doubt, throw it out. It’s better to be safe than sorry.
Enjoy the unique flavor of rhubarb in your favorite dishes while keeping these tips in mind!
How Long Does Rhubarb Last in the Fridge
When brought home from the grocery store or greengrocer, rhubarb keeps most of its freshness for 5-7 days in the refrigerator. After this point, it’s best to freeze it, as shown below.
How To Tell if Rhubarb is Bad When Cooked
Despite being a vegetable, rhubarb is typically served as a dessert. Most often, it is “stewed,” or softened by cooking in sugared water, and served with other fruits like apple and rhubarb.
It might be more difficult to tell whether the rhubarb has gone bad in this situation, so close attention to detail is required. The following are some telltale signs that your cooked rhubarb has gone bad:
Cooked rhubarb takes on a different color from fresh raw rhubarb, which is typically lime-green when cut into pieces and has a scarlet exterior.
Its bright red color will frequently fade when cooked because it can bleed onto other foods or even the cooking liquid when stewed or braised.
On the other hand, suspiciously green rhubarb should be avoided. When rhubarb turns and starts to rot, it takes on this color and becomes more brown-grey.
It will be safer to throw away your cooked rhubarb than to consume it if it looks like this.
Ribs that have gone bad when cooked will smell bad; forget about the earthy, zesty, punchy smell. Although there will still be a sour note, the scent turns from pleasant to nose-curling as the rhubarb’s enzymes start to break down the fibers in the stalks.
It will no longer smell as fresh and will instead have more of a sour, rotting citrus/cabbage smell. Even if you’re not sure, your nose will know!.
Rhubarb has a specific stiffness or shape whether it is fresh or cooked recently. The rhubarb’s internal fibers are often still stringy and provide some structure even after cooking.
But rhubarb that has deviated too far from the path leading to the trash can isn’t really like that. Cooked rhubarb has an unpleasant mouthfeel, is excessively soft in the fibers, and a slimy appearance. If you’re at all in doubt, discard the rhubarb immediately.
Cooked rhubarb should, as one might expect, still have some tartness to it; it should be slightly sour but not unpleasant, and it frequently needs some sugar added.
Once the cooked rhubarb has gone bad, this changes dramatically. If it continues that far, the flavor unquestionably turns sour and rotten and, if it does, even becomes “fizzy” in the mouth. It goes without saying that spoiled rhubarb should not be consumed.
If consumed, it will probably result in an uncomfortable and unpleasant stomachache, and in the worst case scenario, you might have to consult a doctor.
Just as with fresh rhubarb, there should be no mould. However, you’ll probably notice a separation of the liquids. This occurs as the rhubarb decomposes and the plant’s enzymes alter.
One way to tell is to watch for the formation of a transparent liquid on top of the cooked rhubarb. This liquid may also have a white growth growing on its edges. Rhubarb with this appearance should be discarded immediately.