Select firm, thin, crisp stalks with shiny skin. Larger stalks tend to be tougher and more stringy. Avoid rhubarb stalks that are limp or blemished.
Remove leaves if they are still intact. Store rhubarb stalks in a plastic bag in the refrigerator for 2-4 weeks. Don't cut the stalks until you are ready to use them.
Iowa Specialty Crop Growers Association
Data credit 1
ISU Extension and Outreach