How to Freeze Rhubarb
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.
Servings: 4
Equipment
- freezer bags or canning jars
Ingredients
- rhubarb
Instructions
Blanching Rhubarb {optional but recommended for freezer storage longer than two months}
- 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 slices 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 from the ice water and set aside to drain.
- Spread rhubarb pieces 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.
Notes
- Store unblanched in the freezer for up to two months, or blanched for up to 12 months.
- There is no need to thaw frozen rhubarb before adding to dishes.
Nutrition
Serving: 1cup | Calories: 26kcal