How to freeze rhubarb- a step by step tutorial with photos to show you exactly how to freeze rhubarb so you can enjoy it all year round!
Rhubarb is definitely a polarizing ingredient– either you love it, or you don’t love it.
On it’s own, rhubarb is very tart, however this tartness is absolutely amazing when paired with something sweet.
Personally I love love LOVE it! Sadly, rhubarb does not grow year round, but lucky for me, it’s a breeze to freeze (that rhymes!), so we can stock up the freezer and enjoy it all year round.
How to use frozen rhubarb:
- in Rhubarb Muffins
- in a Rhubarb Coffee Cake
- in Rhubarb Sangria
- in a Rhubarb Pie or Rhubarb Crisp
- in a Rhubarb Smoothie
- in Rhubarb Jam
- in Rhubarb Sauce
- in Rhubarb Popsicles
How to Freeze Rhubarb:
Step one: If your rhubarb is fresh from the garden, remove the leaves (and keep them away from children as they are poisonous!).
Trim the ends and rinse your rhubarb down with cold water, removing all traces of dirt. Dry it gently with a towel, then chop into 1 inch pieces.
Step two: place on a parchment-lined baking sheet. Don’t overcrowd the pan.
Step three: freeze for 4 hours- overnight.
Step four: transfer to a freezer bag, labelled with the contents & date. Always label! You would be surprised how hard it can be to see what’s in the bags once frozen. To remove extra air from the bag, you can use a straw to suck it out.
Step five: freeze for up to 1 year.
Freezing Rhubarb 101:
Do I need to peel rhubarb? No. Just give it a good wash. There is no need to peel rhubarb.
Can you bake with frozen rhubarb? Yes! Frozen rhubarb can be used in crisps and muffins without thawing. I’ve never tried it in a pie before, but according to this recipe it is possible simply with a longer bake time.
Frozen rhubarb can also be used in a smoothie although you’re probably going to want to pair it with a sweeter fruit because on it’s own rhubarb is very tart.
Is frozen rhubarb as good as fresh? Rhubarb softens and releases some liquid after freeze/thawing. Since most recipes we use rhubarb involve cooking and softening it, this change in texture isn’t a bad thing. There is little loss of flavor after thawing rhubarb.
Is frozen rhubarb poisonous? Confusing information is circulating the internet on this subject. First of all: freezing rhubarb in your kitchen will not cause it to be poisonous…it is perfectly healthy, in fact it is good for you! The issue arises if you harvest rhubarb from the garden after a frost (but…who’s going to do that? The stalks would not be good anyway?).
Got it? Rhubarb you freeze in your kitchen- you are good. Rhubarb frozen by Mother Nature- beware.
How to store rhubarb in the fridge? First, remove the leaves and wash away any dirt. You can store whole (uncut) stalks in the fridge in an air tight container for up to a week. After that they can start to get dried out and rubbery.
Equipment used for freezing rhubarb:
- I highly recommend these baker’s half sheets
- pictured in this post are these reusable silicone freezer bags, however you could also use a heavy duty freezer bag like these
- a sharpie for labelling bags
, however you could also use a heavy duty freezer bag 
for labelling bags
How to freeze rhubarb
Ingredients
- 6-8 stalks rhubarb
Instructions
- If your rhubarb is fresh from the garden, remove the leaves (and keep them away from children as they are poisonous!).
- Trim the ends and rinse your rhubarb down with cold water, removing all traces of dirt. Dry it gently with a towel, then chop into 1 inch pieces.
- Arrange on a large baking sheet. I love these baker's half sheets.
- Freeze for 4 hours- overnight.
- Transfer to a freezer bag, labelled with the contents & date. Pictured in this post are these reusable silicone freezer bags.
- Freeze for up to 1 year!
Nutrition
Related:
Diane
Since frozen rhubarb has so much liquid when frozen, I double the amount needed for a pie., and then I squeeze the liquid out before using. Because of this, I double the amount of rhubarb to freeze. Am I correct in doing this?
Denise
Hi Diane! I have never used rhubarb in a pie, and I don’t think there is a right or wrong way to do it. Some recipes call for frozen rhubarb (without draining liquid) and just some extra cornstarch to thicken. Some recipes call for thawing the rhubarb and draining in a colander (but not wringing it out). I didn’t find any that call for wringing it out, however if this works for you then you should keep doing it! Hope this helps!