Need ideas to use up your frozen rhubarb? Many of us are guilty of saving our frozen rhubarb until the new crop is ready to harvest. Comment below if this is you, I’m betting I’m not the only one!
Let’s break the cycle. This year when the new rhubarb is ready to harvest, don’t feel torn between using it or the frozen rhubarb from last year. Finish that frozen rhubarb NOW! Here are 11 of my favourite ways to use frozen rhubarb, some have several options so I’m sure there’ll be a few things you can try before the next crop is ready to harvest.
11 WAYS TO USE FROZEN RHUBARB
1. STRAWBERRY RHUBARB SAUCE
This strawberry rhubarb sauce does double duty in using up frozen rhubarb and frozen strawberries or other berries you may have in your freezer. We love this sauce on all the breakfast foods – oatmeal, pancakes, yogurt, French Toast, crepes and waffles. But my favourite is having it on ice cream.
2. RHUBARB JUICE or SYRUP for MOCKTAILS & COCKTAILS
Try a rhubarb inspired beverage. Stay true to the tart flavour with Rhubarb Juice or sweeten things up with Rhubarb Syrup. The juice concentrate can be mixed with lemonade or soda, or it can be used to make a salad dressing or a savoury sauce for Honey Rhubarb Glazed Chicken. Or, get sweet and enjoy fancy rhubarb mimosas or some hand crafted rhubarb mocktail and cocktails.
3. RHUBARB OVERNIGHT OATS
Turn your frozen rhubarb into a tasty, nutritious breakfast with Rhubarb Overnight Oats.
4. RHUBARB MUFFINS ARE A MUST!
Here are three rhubarb muffins that would be an excellent way to use up all that frozen rhubarb. Which will you make first:
5. CLASSIC STEWED RHUBARB
It doesn’t get much easier than stewed rhubarb. Simply toss your frozen rhubarb with a touch of water, sugar and cinnamon in a pot and cook until it’s soft and saucy. Spoon that delicious sauce over everything! I love it on ice cream, yogurt, oatmeal and instead of syrup on all the classic breakfast dishes – pancakes, waffles, crepes and French Toast. Speaking of which, try stewed rhubarb as a dip for French Toast Fingers.
6. RHUBARB BREAD PUDDING
If you love dessert for breakfast, here’s your winner. This rhubarb bread pudding is a perfect make-ahead breakfast that’s sweet and delicious. It has the classic egg and milk custard surrounding bread pieces with rhubarb bits to liven things up.
7. RHUBARB BBQ SAUCE
Frozen rhubarb is perfect for this rhubarb BBQ sauce and now’s the perfect time to make it. You’ll be surprised at how easy it is to make and how flavourful it is.
8. RHUBARB JAM
When rhubarb is ripe and ready for harvesting late spring, there are tons of other things happening in the garden. Making jam at that time can feel a bit frazzled. Making jam in the off season with frozen rhubarb – when you have time and energy – that’s a game changer! Here are three different types of preserves for you to try. Swap the strawberries with other fruit or use all rhubarb. Find more fruit combinations and variations in my Rhubarb eCookbook.
Strawberry Rhubarb Jam with Low Sugar Pectin – classic cooked jam with reduced sugar
Strawberry Rhubarb Chia Preserve – a small batch for you to keep in the fridge
9. FRUIT LEATHER
Mix rhubarb with your favourite fruit and sweetener to make amazing homemade fruit roll ups in the oven or dehydrator. Such a fun and delicious snack for kids and adults alike. I like taking my fruit roll-ups on my backcountry hiking or kayaking trips. Make a ton – it get’s gobbled up fast!
10. RHUBARB PULLED PORK
11. BAKING & DESSERTS
I mentioned muffins before, but of course there are so many other sweet treats you can make with rhubarb. There’s tons in my Rhubarb eCookbook and a few on this site that work well with frozen rhubarb.
Streusel Cake – a German classic
If you have any questions, favorite ways you like to use rhubarb or want to touch base, please comment below or share your photos and ideas with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.