Description
Freezing rhubarb is the easiest way to preserve it for later use in crisps, pies, jams, and more. No need to cook it first — just wash, chop, and freeze! Follow this method to keep your rhubarb fresh, bright, and ready to use straight from the freezer.
Ingredients
Instructions
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Wash:
Rinse the rhubarb stalks thoroughly under cool water to remove any dirt. -
Trim:
Cut off and discard the leaves (they’re toxic) and trim the ends of the stalks. -
Chop:
Slice the rhubarb into 1/2-inch to 1-inch pieces — whatever size you typically use in recipes. -
Optional Blanching (for best texture):
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Bring a pot of water to a boil.
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Blanch chopped rhubarb for 1 minute, then transfer immediately to an ice water bath.
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Drain and pat dry thoroughly.
(Skip this step if you’re using the rhubarb in baked goods — most people do!)
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Flash Freeze:
Spread the rhubarb pieces out in a single layer on a baking sheet lined with parchment paper. Freeze for 2–3 hours until solid. -
Transfer to Freezer Bags:
Place frozen rhubarb into freezer-safe bags or containers. Label with the date and amount.
Notes
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Frozen rhubarb can be used straight from the freezer — no need to thaw for most recipes.
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It keeps well in the freezer for up to 1 year.
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Great for use in crisps, muffins, compotes, sauces, and jams.