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Learn all about freezing rhubarb to preserve this delicious short-season vegetable. A freezer stash of frozen rhubarb is great for creating amazing desserts and other dishes all year long.

a white bowl with chopped rhubarb on a cutting board
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Starting in late May, I make a Strawberry Rhubarb Crisp at least once a week. It’s a great dessert, and let’s be honest, you can easily convince yourself that fruit + oats make for a solid breakfast the next day.

Rhubarb season is way too short. If you want to enjoy it for longer than six weeks each year, freezing your own is definitely the way to go. And unlike canning, freezing requires zero special equipment or skills. If you can put a tray into a freezer, you can do this!

Can You Freeze Rhubarb?

Yes! The growing season is very short, so having chopped frozen rhubarb as part of your freezer essentials can make your meal prep a breeze.

When you freeze things in a single layer on a baking sheet, this is called flash-freezing. Flash freezing basically allows each piece of rhubarb to freeze separately. This will allow them to be stored together without being frozen in one big clump.

Need 1 cup for a recipe? You can easily just scoop it out of your freezer bag without having to hack at a big chunk. That makes batches of Strawberry Rhubarb Jam or Blueberry Rhubarb Jam a breeze to whip up.

Can I Freeze Rhubarb Raw?

Yes, but only if you plan to use it with two months. If you want to keep the rhubarb in the freezer longer, it is best to blanch it before freezing.

Thankfully, it’s super easy to blanch rhubarb. You’ll just need to bring a pot of water to a boil, add the rhubarb, and cook for 60 seconds. Scoop the slices out with a slotted spoon and put into a bowl with ice water. THAT’S IT. 

3 photos showing how to blanch rhubarb

How to Use Frozen Rhubarb

Rhubarb is great for more than just fruit crisps and pies! You can add some to Low-Sugar Strawberry Jam for a delightful strawberry/rhubarb spread. Finely chop some and add it to these Sugared Strawberries, Strawberry Syrup or Strawberry Puree to pour over whole wheat pancakes, whole grain waffles, or Instant Pot Cold Start Yogurt.

Have a batch of frozen strawberries in the freezer? Use some to make these Frozen Strawberry Rhubarb Margaritas from Champagne Tastes. Looking for something savory? Try Tilapia Tacos With Strawberry Rhubarb.


You have multiple storage options:

Freezing Rhubarb Pro Tips/Recipe Notes

  • Rhubarb leaves are poisonous if eaten. Use precaution to dispose of them carefully.
  • Some types have a tough stringy exterior. You should remove this before chopping. Make a cut in the top of stalk and peel back the stringy part. Discard.
  • There is no need to thaw before adding to dishes.
  • You do not need to adjust the cooking time for dishes when using it frozen.
a tray of chopped rhubarb
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How to Freeze Rhubarb

Prep: 10 minutes
Cook: 1 minute
Total: 11 minutes
a white bowl with chopped rhubarb on a cutting board
Learn all about freezing rhubarb to preserve this short season vegetable


  • rhubarb


Blanching Rhubarb {optional}

  • Remove any dirt with cool running water.
  • Remove the tops, leaves and ends, taking care to dispose of the leaves in a safe place.
  • Chop into 1-inch pieces.
  • Set up a bowl full of ice water. Place a clean kitchen towel unfolded and flat on the counter.
  • Bring a pot of water to a rolling boil.
  • Add rhubarb to the boiling water and boil for 1 minute.
  • Once the time is up, strain the rhubarb through a colander or scoop pieces out of the water with a slotted spoon and immediately add to the ice water for two minutes.
  • Strain again and set aside to drain.
  • Spread out on the clean towel and blot dry.

How to Freeze Rhubarb

  • If you're not blanching, you'll still follow steps 1-3 above.
  • Line a rimmed baking sheet with parchment or a silpat. 
  • Add chopped rhubarb to the baking sheet without crowding the tray and place the tray in the freezer. 
  • Freeze for three hours. 
  • Break apart any clumps that have formed on the baking sheet and transfer to freezer-proof storage.


There is no need to thaw before adding to dishes.
Store unblanched in the freezer for up to two months, or blanched for up to 12 months.

Additional Info

Course: How To
Cuisine: How To
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