 
 <prompt> Wrap di rhubarb stalks loosely for aluminum foil. Put di wrapped rhubarb inside di fridge for 2 to 4 weeks. Freeze di rhubarb for up to 1 year if you no dey use am immediately. <response>: Lay di rhubarb along one sheet of aluminum foil and fold di edges over di stalks. No seal di edges completely. Leave small space make air fit enter and comot. Tightly wrapping di stalks go trap moisture and ethylene (one hormone wey dey ripen vegetables) so your rhubarb go spoil quick. No wash di rhubarb until you dey ready to chop am. Di best place for your fridge to keep your rhubarb na di vegetable crisper drawer because e get high humidity. E no go dry out di stalks. After 1 month or if you see moldy spots, throw away any rhubarb wey you never chop. Keep your fridge for temperature of 32 to 40 °F (0 to 4 °C) for storing rhubarb. To freeze di rhubarb well well, first rinse am and pat am dry with paper towel. Then chop di rhubarb into small pieces and put am inside one airtight container or resealable freezer bag. Put di container for freezer make you use am within 1 year. If you dey use freezer bag, remove any excess air before you seal am tight. Label your container or bag with di date and di contents using one permanent marker. Frozen rhubarb dey good for smoothies or baking. 