Description
Freezing rhubarb is the easiest way to enjoy its fresh, tangy flavor all year long. Whether you grow your own or stock up during spring, frozen rhubarb is perfect for crisps, pies, muffins, and jams. Follow these simple steps to prep, freeze, and store rhubarb the right way!
Ingredients
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Fresh rhubarb stalks (as much as you want to freeze)
Instructions
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Wash and Trim:
Rinse the rhubarb stalks under cold water. Trim off the ends and discard any leaves (they’re toxic). -
Cut Into Pieces:
Slice the stalks into 1/2-inch to 1-inch pieces, depending on how you usually use rhubarb in recipes. -
Blanching (Optional but Recommended):
Bring a pot of water to a boil. Add rhubarb and blanch for 1 minute. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Note: Blanching helps preserve color, flavor, and texture—especially for long-term storage. -
Flash Freeze:
Spread the rhubarb pieces in a single layer on a parchment-lined baking sheet. Freeze for about 1–2 hours, or until solid. This prevents the pieces from sticking together later. -
Store:
Transfer frozen rhubarb into airtight freezer bags or containers. Label with the date and store in the freezer for up to 12 months.
Notes
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No need to thaw before using in most baked recipes—just toss it in frozen!
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Skip blanching if you plan to use the rhubarb within 3–6 months.
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Great for use in crisps, pies, muffins, sauces, and jams.