The Best Way to Freeze Rhubarb for Year-Round Use

Freezing rhubarb is the easiest and most effective way to preserve this tart, vibrant vegetable (yes, it’s technically a veggie!) so you can enjoy its flavor long after its short spring season ends. Whether you plan to bake pies, cook jams, or stir it into muffins and crumbles, frozen rhubarb is a convenient freezer staple to have on hand.

Why You’ll Love This Guide

Freezing rhubarb takes just a few minutes of prep and pays off big time when you’re ready to cook or bake later in the year. This method keeps the flavor and color intact without the need for any fancy equipment or ingredients. Once frozen properly, rhubarb can be used in nearly any recipe that calls for fresh, making it a go-to freezer ingredient for seasonal and off-season cooking alike.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb stalks
• Water (for optional blanching)
• Ice (for ice bath if blanching)

directions

1. Clean the rhubarb: Wash the stalks thoroughly under cold water and trim off any leaves (they’re toxic and should be discarded).
2. Chop: Cut rhubarb into ½ to 1-inch pieces — the size you’d typically use for cooking or baking.
3. (Optional) Blanching: To help preserve color and texture, briefly blanch rhubarb in boiling water for 1 minute, then transfer immediately to an ice bath. Drain and pat dry.
4. Freeze individually: Spread the rhubarb pieces in a single layer on a parchment-lined baking sheet and freeze until solid, about 2–4 hours.
5. Store: Transfer the frozen pieces to a labeled freezer bag or airtight container. Remove as much air as possible to prevent freezer burn.

Servings and timing

This method is scalable to any quantity of rhubarb.
Prep time: 10–15 minutes
Freeze time: 2–4 hours
Total time: About 3–5 hours (including freezing)

Variations

• Skip blanching: If you’re using rhubarb in baked goods or jams, blanching isn’t necessary.
• Pre-measure for recipes: Freeze rhubarb in measured portions (e.g., 2 cups per bag) to make baking easier.
• Vacuum seal: For longer freezer life, vacuum sealing can reduce freezer burn and preserve freshness.
• Freeze as purée: Cook and purée rhubarb with a bit of sugar and freeze in small containers or ice cube trays.

storage/reheating

Frozen rhubarb keeps well in the freezer for up to 12 months. There’s no need to thaw before using in most baked recipes — just add it straight from the freezer. For jams or sauces, thaw in the fridge overnight or gently over low heat in a saucepan.

FAQs

Do I have to blanch rhubarb before freezing?

No, blanching is optional — it helps preserve color and texture, but raw freezing works perfectly well for most recipes.

How long does frozen rhubarb last?

Properly stored, it will last up to 12 months in the freezer.

Can I freeze rhubarb whole?

It’s best to chop it before freezing so it’s ready to use and takes up less space.

Do I need to thaw rhubarb before baking with it?

No, you can add it directly to batters and pies — just account for a little extra moisture.

Can I freeze rhubarb with sugar?

Yes, you can toss it with sugar before freezing, especially if you plan to use it in sweet recipes.

What’s the best container for freezing rhubarb?

Use freezer-safe bags or airtight containers. Remove excess air to prevent freezer burn.

Can I freeze rhubarb leaves?

No — rhubarb leaves are toxic and should be discarded, not frozen or consumed.

Will the texture change after freezing?

Yes, frozen rhubarb becomes softer when thawed, but it’s perfect for cooked applications like pies, sauces, and jams.

Is frozen rhubarb as good as fresh?

While it loses a bit of firmness, the flavor stays bright and tart — ideal for most recipes.

Can I use frozen rhubarb in smoothies?

Yes, blend it straight from frozen with fruits and a sweetener for a tart, refreshing smoothie.

Conclusion

Freezing rhubarb is a quick, simple way to make the most of its short season and enjoy it all year long. Whether you freeze it raw or blanched, chopped or puréed, this method ensures you’ll always have a stash of rhubarb ready for baking, blending, or preserving. It’s a smart step for any home cook who loves working with seasonal ingredients.

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