Freezing Rhubarb (Two Methods)

Freezing rhubarb is easy and reliable. It is the easiest way of preserving rhubarb, so you can enjoy it all year long. There are two ways of freezing it: the easy method and the super-easy method.

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 to wash and chop the stalks… That’s it!

How to use it?

I use it for any recipe I want to make. Try this meringue pie, this crisp with apples or this rhubarb chicken.

Pick

• Use a small knife and cut near the base of the stalk.
• Consider the size of the bush.
• If the bush is young and doesn’t have too many or too large stalks, only remove a few stalks at a time.
• If the bush is huge (like the one I pick every year – belongs to my friend), you can remove more at one time.
• But when you choose to freeze rhubarb, you will not be able to pick too much at one time, as you will need some space in the freezer. That is always a problem for me.
• Best is to pick smaller amounts at a time, prepare them, freeze them, and then transfer them to freezer bags.
• Once they are in the bag, you will have enough freezer space again for the next batch. You can then place the second/third/fourth batch in the same bag until it is full.

Prepare for freezing

• First of all, remove all the leaves, they are poisonous!
• Wash and dry the stalks.
• Cut into chunks, about 3 cm/ 1.2 inches.

Freeze

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

The easy way:

• Place the chunks in a single layer on a baking tray or dish lined with baking paper that fits in your freezer.
• Freeze the rhubarb for several hours, 2-3 should be fine.
• Remove the pieces from the tray and place them in freezer bags.
• Place the bags in the freezer.
• One problem here: the freezer space, you need enough place to fit the tray inside and you can only freeze a limited amount at a time.

The super-easy way:

• Place the pieces in freezer bags without pre-freezing.
• Flatten the bag.
• Place the bags in the freezer.
• It doesn’t get any quicker or easier.
• Small problem: the pieces will stick together when frozen.
• Solution: hit the freezer bag on a hard and sturdy surface a couple of times and remove the pieces that are released. Repeat until you have enough.
• If the insides of the bag are nicely flattened, removing the rhubarb will be easier and less violent.
• Just make sure that the surface you are using is not something that can be easily scratched or damaged.

How long does it keep?

• At least one year, I normally make sure I use it before the new season begins.

More ways of preserving rhubarb

• Canning
• Making butter
• Jam: with blueberries, strawberries, raspberries or sugar-free
• Syrup

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Freezing Rhubarb (Two Methods)

Yield: 450 g/ 1 lb

Prep Time: 10 minutes

Total Time: 10 minutes

Freezing rhubarb is easy and reliable. It is the easiest way of preserving rhubarb, so you can enjoy it all year long.

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Ingredients

• 450 g / 1 lb rhubarb (See note)
• freezer bags

Instructions

1. Discard the leaves (poisonous), wash and dry the rhubarb stalks. Chop into pieces, about 3 cm/ 1.2 inches.
2. Method 1: Place on a baking tray or dish lined with baking paper. Freeze for 2-3 hours. Transfer to freezer bags and place the bags in the freezer.
3. Method 2: Place in freezer bags and flatten. Freeze.

Notes

1. That is just a number, you don't have to weigh absolutely anything. Chop and freeze as much as you have and want to.
2. It keeps for at least one year.
   

Nutrition Information:

Yield: 1 Serving Size: 450 g/ 1 lb
Amount Per Serving: Calories: 95Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 18mgCarbohydrates: 21gFiber: 8gSugar: 5gProtein: 4g

Nutrition information isn’t always accurate.