How to Freeze Rhubarb: The Easy Method for Future Use
Frozen rhubarb is a great way to enjoy the tart flavor of this versatile vegetable all year long. Follow these simple steps to freeze rhubarb in individual pieces, so you can easily use as much or as little as you need for your favorite rhubarb recipes.
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Servings: 6 cups
Equipment
- 1 half sheet pan
- 1 sheet of parchment paper
- 1 gallon freezer bag or 2 plastic quart deli containers
Ingredients
- 10 stalks rhubarb
Instructions
- Remove and discard any rhubarb leaves, which contain oxalic acid and should not be eaten. Wash the rhubarb stalks thoroughly under cold water.
- Once the rhubarb is cleaned, dry the stalks thoroughly with a kitchen towel or paper towels. This step helps to remove excess water and prevent freezer burn.
- Trim off any tough strings at the base of the stalk and cut the rhubarb stalks into 1-inch pieces or smaller, depending on your preference.
- Arrange the rhubarb pieces in a single layer on a rimmed baking sheet lined with parchment paper. Be sure to leave some space between the pieces so that they don't freeze stuck together.
- Place the baking sheet in the freezer and freeze the rhubarb for 1-2 hours, or until it is mostly frozen.
- Once the rhubarb is partially frozen, transfer it to freezer containers or bags for future use. Label the containers with the date and amount of rhubarb.
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Notes
- Frozen rhubarb will keep in the freezer for up to 12 months.
- Use the frozen rhubarb pieces straight from the freezer in place of fresh rhubarb in recipes or thaw frozen rhubarb in its bag or container overnight in the fridge.