A few Junes ago, I stood in my kitchen with a bunch of rhubarb, wondering how to keep it for baking beyond the fleeting spring months of our Canadian north. A quick look through my Grandma Margaret's old cookbooks, and I had the answer. The book explained, in great detail, how to freeze rhubarb.
Now, this cookbook is about 80 years old and was written at a time when not everyone had a freezer at home yet. And since we only had a freezer ourselves once we updated our solar panels and generator system, I hadn't tried freezing rhubarb.
But it grows SO well up here, and we love it. So here's a quick guide on how to freeze rhubarb to use later in the year for baking, stewing, and even making rhubarb jams and preserves in the dead of winter.
Jump to:
Understanding Rhubarb and Its Uses
Rhubarb is a tart vegetable often used in favorite desserts like rhubarb strawberry coffee cake, rhubarb sauce, and rhubarb compote. However, fresh rhubarb is in season for a short period in late spring and early summer.
Around here, that means the end of May and early June. It grows through August, but the stalks get tough and stringy. So, if you love rhubarb, stock up while it's available.
Rhubarb Basics
Rhubarb is a perennial vegetable that grows well in cool climates. You can eat the stalks, but toss out those leaves because they're unsafe to munch on.
Rhubarb is very tart and is rarely eaten raw. It is usually cooked with sugar to make sauces, jams, pies, and other desserts.
Storing Fresh Rhubarb
Fresh rhubarb can be stored in the refrigerator for up to a week. To prevent it from drying out, wrap the stalks tightly in plastic wrap or place them in a plastic bag. Don't wash the rhubarb until you are ready to use it, as the excess moisture can cause it to spoil more quickly.
Using Rhubarb in Recipes
I absolutely love rhubarb. As a child in northern Ontario, my dad showed my sister and me how to sneak a bowl of sugar past my mom.
We would head down to the garden they had planted along the banks of the Onaping River. There, we would dip the raw, tart rhubarb stalks in that sweet sugar, and it was SO good.
Now, I like stewed rhubarb in my oatmeal. Sometimes, I have it for dessert with a dollop of ice cream. And, of course, there's nothing like homemade rhubarb jams or preserves on toast.
We also love these rhubarb and strawberry muffins for breakfast, and they freeze well, too.
Preparing Rhubarb for Freezing
Fortunately, freezing rhubarb is a great way to preserve it for future use, whether you grow your own or buy it from a local store or farmer's market. But before you freeze it, you need to prepare it properly.
Trimming and Cleaning Rhubarb Stalks
To prepare rhubarb for freezing:
- Start by trimming off the leaves and the root ends of the stalks.
- Toss the leaves; remember, they're poisonous.
- Wash the stalks thoroughly under cool running water to remove dirt or debris.
- Pat the stalks dry with a clean towel, or let them air dry completely.
Cutting Rhubarb into Pieces
Once the rhubarb stalks are clean and dry, cut them into 1-inch pieces. If you have a specific recipe in mind, you can cut the rhubarb according to the size called for in the recipe. Otherwise, I find that 1-inch pieces will work well for most recipes.
Methods for Freezing Rhubarb
Now that your rhubarb is prepped, it's time to freeze it. You can use a few different methods, depending on your preferences and how you plan to use the rhubarb later.
Freezing Raw Rhubarb
To freeze raw rhubarb:
- Arrange the cut pieces in a single layer on a baking sheet lined with parchment paper.
- Make sure the pieces are not touching each other.
- Place the baking sheet in the freezer for 2-3 hours or until the rhubarb is frozen solid.
- Transfer the frozen rhubarb to a freezer-safe bag or container, label it with the date, and store it in the freezer for up to 6 months.
Blanching and Freezing Rhubarb
Blanching rhubarb before freezing can help preserve its color and texture. So, if you're making an open-faced pie or tart, you should blanch the rhubarb. To blanch rhubarb:
- Bring a pot of water to a boil and add the cut rhubarb pieces.
- Boil for 1 minute, then immediately transfer the rhubarb to a bowl of ice water to stop cooking.
- Drain the rhubarb and pat it dry with a clean towel.
- Arrange the blanched rhubarb on a baking sheet and freeze as directed for raw rhubarb.
Using Vacuum-Sealing for Long-Term Storage
Vacuum-sealing rhubarb can help prevent freezer burn and extend its shelf life. To vacuum-seal rhubarb:
- Place the cut pieces in a single layer in a vacuum-seal bag.
- Use the vacuum sealer to remove all the air from the bag and seal it tightly.
- Label the bag with the date and store it in the freezer for up to 1 year.
Maintaining Quality of Frozen Rhubarb
Freezing rhubarb is a great way to preserve it, but you want to make sure it stays in top quality while in the freezer. Here are some tips for maintaining the quality of your frozen rhubarb.
Preventing Ice Crystal Formation
To prevent ice crystals from forming on frozen rhubarb, make sure the pieces don't touch each other when you first freeze them on the baking sheet. Once the rhubarb is frozen solid, you can transfer it to a freezer-safe bag or container. Remove as much air as possible from the bag before sealing it to minimize the formation of ice crystals.
Proper Packaging for Freezer Storage
Use freezer-safe bags or containers to store frozen rhubarb. Plastic freezer bags are a good option because you can remove excess air before sealing them. Rigid plastic or glass containers with tight-fitting lids can also be used. Make sure to label the packaging with the date to track how long the rhubarb has been in the freezer.
Using Frozen Rhubarb in Recipes
Now that you have a stash of frozen rhubarb, it's time to use it. Frozen rhubarb can be used in all your favorite recipes, from pies and cobblers to sauces and jams.
Defrosting Rhubarb
To use frozen rhubarb in recipes, you can either thaw it in the refrigerator overnight or straight from the freezer. If you are using rhubarb in baked goods like pies or crumbles, there is no need to thaw it first. Simply add a few extra minutes to the baking time to account for the frozen fruit.
Adding Frozen Rhubarb to Baking Recipes
Frozen rhubarb can be used in most baking recipes that call for fresh rhubarb. Pies, tarts, crumbles, and crisps are all great options. You may need to increase the thickener (such as cornstarch or tapioca) slightly to account for the extra liquid the frozen rhubarb releases as it bakes.
Making Rhubarb Sauce from Frozen Stalks
To make a simple rhubarb sauce:
- Combine frozen rhubarb, sugar, and a little water in a saucepan.
- Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the sauce thickens, about 10-15 minutes.
- Taste and adjust the sugar if needed.
- Serve the sauce warm or chilled over ice cream, yogurt, or cake.
Rhubarb is easy to grow, inexpensive, and nutritious, and it freezes well. It's delicious in many different recipes.
My friend Franziska makes a mean rhubarb ketchup. And one of these days I will perfect my sparkling rhubarb drink. When I do, I'll share the recipe here.
Do you have a favorite rhubarb recipe? Let me know!
How to Freeze Rhubarb FAQs
Do you have questions about freezing fresh rhubarb? I have answers!
What is the best way to prepare rhubarb for freezing?
Cut clean stalks into bite-sized pieces. Blanch if you want, but it's not a must. Freeze them spread out on a tray first, then bag them up.
Should I wash rhubarb before freezing?
Sure. Give those stalks a good rinse under cold water to remove any dirt or bugs before chopping.
How do you store and preserve rhubarb?
To keep it long-term, freeze it. For short stints, wrap fresh cuts in plastic and chill in the fridge.
Is frozen rhubarb any good?
Yes, it totally holds its own in recipes compared to fresh. Just use it straight from frozen—there is no need to thaw first.
Like this post? Save it, share it, and read it!
