Freezing Rhubarb (Two Methods)

Freezing rhubarb is the easiest way of preserving it, so you always have it when you crave it. Basically, all you have to do is wash and chop the stalks... That's it!

I use it for any recipe I want to make. Try this German rhubarb pie, this rhubarb crisp with apples, or this rhubarb chicken. Read What to Do with Rhubarb? (Bake, Cook, Preserve) – a full article all about dealing with rhubarb.

How to freeze rhubarb?

Remove all the leaves; they are poisonous. Wash and dry the stalks. Cut them into chunks, about 3 cm/ 1.2 inches.

Freezing methods

There are two ways to do it: an easy way and a super-easy way!

The easy way:

Step #1: Place the chunks in a single layer on a lined baking sheet or dish that fits in your freezer.

Step #2: Freeze the pieces for several hours; 2-3 hours should be fine.

Remove the pieces from the tray and place them in freezer bags. Place the bags in the freezer.

The super-easy way:

Step #3: Place the pieces in freezer bags without pre-freezing.

Step #4: Flatten the bag. Place the bags in the freezer.

If the bag is flat and the pieces are spread out before freezing, they’ll be easier to separate later.

Small problem and its solution: The pieces stick together when frozen. Hit the freezer bag a few times against a sturdy, scratch-proof surface to loosen the pieces. Take out what you need and repeat if necessary.

How long does it keep?

Frozen rhubarb will be ok for at least one year; I normally make sure I use it before the new season begins.

More ways of preserving rhubarb

Recipe