Description
Freezing rhubarb is a simple and effective way to preserve its tart flavor and firm texture for use year-round in pies, crisps, jams, sauces, and more. With no need for blanching or special tools, it’s a fuss-free method perfect for gardeners and bakers alike.
Ingredients
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Fresh rhubarb (any quantity)
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Wax paper
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Half sheet pans
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Sharp knife and cutting board
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Freezer bags
Instructions
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Line sheet pans with wax paper and set aside.
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Rinse and dry rhubarb stalks thoroughly.
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Dice rhubarb into 1/2-inch (1.25 cm) pieces.
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Spread pieces evenly on the pans so they don’t touch.
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Flash freeze uncovered for at least 4 hours until fully frozen.
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Label freezer bags with content and date.
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Transfer frozen rhubarb to bags. Seal tightly. For best results, double bag.
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Store in the freezer for up to 1 year.
Notes
Flash freezing prevents clumping.
Use rigid containers for longer storage.
Portion into commonly used quantities like 2 cups.
No blanching required.
Can be used straight from frozen in baking or thawed for recipes requiring drained rhubarb.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Preservation
- Method: Freezing
- Cuisine: American