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.
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.
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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