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.
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
- 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.
Unless recipe specifies otherwise, do not thaw rhubarb before using.
Trim leaves and tail ends from rhubarb. Even though the leaves are poisonous to us, they can be composted without any concerns.
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.
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.
Place rhubarb pieces in a single layer on a cookie sheet or large tray and freeze until solid – one to two hours.
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.
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.
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.
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.
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.