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    How to Freeze Rhubarb

    April 10, 2018 by Denise Bustard 4 Comments

    Home / Recipes / Freezer / How to Freeze Rhubarb

    Jump to Recipe

    A step by step tutorial with photos to show you exactly how to freeze rhubarb so you can enjoy it all year round!

    How to freeze rhubarb: frozen rhubarb stalks arranged on a baking sheet

    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:

    washing rhubarb stalk

    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.

    rhubarb chopped and arranged on baking sheet, ready for freezer

    Step two: place on a parchment-lined baking sheet. Don’t overcrowd the pan.

    How to freeze rhubarb: frozen rhubarb stalks arranged on a baking sheet

    Step three: freeze for 4 hours- overnight.

    How to freeze rhubarb: frozen rhubarb in silicone freezer bag

    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.

    How to freeze rhubarb: frozen rhubarb in silicone freezer bag

    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:

    • 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
    • a sharpie for labelling bags
    lots of rhubarb chunks on wood cutting board
    Print Recipe
    5 from 1 vote

    How to freeze rhubarb

    Course: Snack
    Cuisine: freezer
    Calories: 6kcal
    Author: Denise Bustard
    Servings: 10
    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!
    Prep Time20 mins
    4 hrs
    Total Time20 mins

    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

    Serving: 1/10 of batch | Calories: 6kcal | Carbohydrates: 1g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 88mg | Fiber: 0g | Sugar: 0g | Vitamin A: 30IU | Vitamin C: 2.5mg | Calcium: 26mg | Iron: 0.1mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    Related:

    • how to freeze blackberries
    • how to freeze peaches
    • how to freeze apples
    • how to freeze blueberries
    • how to freeze strawberries

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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