How to Freeze Rhubarb For Year Round Use

Freeze rhubarb so you can enjoy it all year long. The good news is, it’s super easy to do – no blanching required.  Here’s how I freeze rhubarb.

freezing rhubarb baggies w

Also read: How and When to Harvest RhubarbUnsweetened Rhubarb JuiceHow to Make Stewed Rhubarb

Don’t wait til summer – it’s best to harvest and freeze rhubarb when it’s still tender and at it’s tastiest. To prolong the harvest remove the seed stalk, this will encourage the plant to grow new stems and will buy you an extra couple of weeks. But once the heat of summer hits, your rhubarb will slow its growth and the stalks will get tough. You’ll want to harvest and freeze before then.

How To Freeze Rhubarb

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5 from 2 votes

Freezing Rhubarb

A quick and easy way to freeze rhubarb without blanching, pre-measuring or simple syrups. Frozen rhubarb pieces are versatile to use in many recipes throughout the year.

Ingredients

  • Rhubarb

Instructions

  • Cut leaves and tail ends from stalks. Compost.
  • Wash and dry stalks well to remove excess moisture to prevent ice crystals.
  • Cut stalks into preferred size, 1/2-1" (1-2.5 cm).
  • Place pieces on tray or cookie sheet in single layer. Freeze until solid, 1-2 hours.
  • Transfer frozen pieces into freezer bag.
  • Remove as much air from bag as possible before sealing. Use a straw inserted into a small opening and suck out air to create a simple vacuum seal. This helps prevent freezer burn.
  • Label and freeze for one year.

Notes

To use, pour out the amount of rhubarb required for a recipe. Reseal and return bag to freezer as quickly as possible.
Unless recipe specifies otherwise, do not thaw rhubarb before using.
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Trim leaves and tail ends from rhubarb. Even though the leaves are poisonous to us, they can be composted without any concerns.

chop leaves off rhubarb

cut tail ends off rhubarb

Wash and dry stalks. It’s important to remove as much surface moisture as possible so that there’s as little ice crystals forming in your freezer bag as possible.

drying rhubarb

Chop rhubarb to desired size. Think about how you prefer to use your frozen rhubarb. I often add pieces to muffins, so I cut my pieces about 1/2″. If you typically stew your rhubarb, larger pieces will work perfectly.

chopping rhubarb

Place rhubarb pieces in a single layer on a cookie sheet or large tray and freeze until solid – one to two hours.

rhubarb on tray to freeze w

Remove frozen pieces and place in freezer bag. Using a straw, suck out as much air from the bag as possible and seal baggie well.

remove air from bag

By using a straw you create somewhat of a vacuum seal. While it’s not perfect, removing as much air as possible will help reduce freezer burn.

rhubarb ready to freeze l

Label and store in freezer until next rhubarb season. Officially, “they” say frozen rhubarb will last 6-12 months.  In reality, I’ll tell you that I’ve happily and successfully used rhubarb that has been in the freezer well over a year.

cut rhubarb

Because the rhubarb season is relatively short, I often use more frozen rhubarb than I do fresh rhubarb. Check out my Rhubarb eCookbook for over 40 recipes featuring fresh or frozen rhubarb. You’ll also find a few recipes right here.

Stewed Rhubarb

Rhubarb Cinnamon Buns

How to Dehydrate Rhubarb

How and When to Harvest Rhubarb

What’s your favorite way to use frozen rhubarb?

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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