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.
Also read: How and When to Harvest Rhubarb, 11 Favourite Recipes for Frozen Rhubarb, How to Make Stewed Rhubarb
When is the best time to freeze rhubarb?
Don’t wait until summer or the end of rhubarb season. It’s best to harvest and freeze rhubarb when it’s still tender and at its tastiest. Here in Manitoba, Canada that’s early June before the seed stalks shoot up.
PRO TIP: To prolong the harvest and encourage growth, remove the seed stalk. Doing so will encourage the plant to grow new stems and will help the plant thrive in years to come. 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.
Do you need to blanch rhubarb?
No! Even though rhubarb is technically a vegetable, it does not need to be blanched before freezing. You can freeze rhubarb raw.
Should rhubarb be peeled?
Sometimes you may find stringy bits on rhubarb. You can cut off these stringy bits if you want, but it is not necessary to peel rhubarb. Use a sharp chef’s knife when cutting rhubarb.
Can I freeze cooked or stewed rhubarb?
Yes you can. Remember that freezing will always soften fruit, so cooked or stewed rhubarb will break down and may become more saucy. But it will be delicious!
How long can I keep frozen rhubarb?
As long as the rhubarb stays frozen, it will be safe to eat indefinitely. That doesn’t mean quality won’t go down. I highly recommend you enjoy your frozen rhubarb within 8-12 months for best quality.
How can I reduce ice crystals in frozen rhubarb?
To minimize ice crystals:
- reduce moisture – dry rhubarb very well after washing
- reduce air contact – use an airtight freezer bag and remove as much air as possible (see the straw technique)
- keep temperatures constant – every you pull the rhubarb out of the freezer or the freezer door opens, the temperature change causes mini-condensation and water formation. Therefore, I recommend using several smaller bags to freeze rhubarb rather than one giant freezer bag so you don’t expose ALL your frozen rhubarb to temperature changes
- use quickly – pour out what you need and return the remainder to the freezer quickly, being sure to squeeze out as much air as possible
Do I have to flash freezer rhubarb on baking sheets?
No! Flash freezing, what we call it when you lay fruit out on trays to freeze individual pieces before transferring to a freezer bags, is totally optional. You can wash, dry, chop and place rhubarb directly in a freezer bag. It’s not that difficult to break apart rhubarb that’s been frozen directly in a bag. I do recommend freezing in thin layers so it’s easy to break off only the amount you need.
How To Freeze Rhubarb
Freezing Rhubarb
Ingredients
- 2 lb 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.
Video
Notes
Unless recipe specifies otherwise, do not thaw rhubarb before using.
Nutrition Facts (per serving)
Steps to Freezing Rhubarb with Photos
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.
How and When to Harvest Rhubarb
Favorite Recipes Using Frozen 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.