Sometimes, the bottom end of the rhubarb gets dry or a bit moldy looking. Other times, the stalk is mushy or has brown spots throughout the stalk. Let’s explore when it is still safe to eat and when the produce should be discarded.
Smell. The stalks should smell fresh a bit tart and sharp, yet at the same time refreshing, fruity and green. If there is any off pungent smell, discard the stalk.
Color. The stalks should look fresh and have the same red or green as when it was growing in the bunch. If it has grey, brown, or black spots, it is sure signs of the rhubarb stalk rotting and should be thrown away.
Mold. If you cut your rhubarb stalk rather than pulling it out, after a few days, you may notice a bit of mold starting to grow on the cut part. At this point, it is okay to use this rhubarb yet, just cut the stalk a few inches above the end. However, the stalk should be examined closely. Once the mold starts moving up the stalk, it should be discarded. What does mold look like? Mold can be black, or green specs or it can be a white fir that has grown. If you see any of this mold growth, it is safest to not consume the rhubarb.
Texture. The rhubarb should be solid when pressed. If you bend the stalk, it should snap in half just like it would when freshly picked. If you notice that the talk is soft, tender, or mushy, it is time to discard the stalk. These are signs of the stalk being rotten.
Flavor. This is a method to tell if your stalk is rotten; however, use caution with this method. If it is already rotten and you taste it, you could get sick. Therefore, use the other methods to tell if your rhubarb is safe to eat first. The rhubarb should have a tart flavor and be crisp. If it is soft and tastes bitter, do not use it. It is safer to discard.
Notes
Therefore, to reduce the chances of your fresh produce spoiling, it is important to know how to best store rhubarb to keep it fresh and safe to eat for as long as possible.