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.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: preserving
Cuisine: American
Keyword: freezing, rhubarb
Servings: 4
Calories: 48kcal
Ingredients
2lbRhubarb
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
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.