How To Freeze Rhubarb (For Long Term Storage)

Rhubarb season may be short, but you can enjoy it year round with this simple rhubarb storage technique. Here’s how to freeze rhubarb!

Rhubarb, with its vibrant red stalks and delicious tangy flavor, is a springtime ingredient in many kitchens. But what do you do when you have an abundance of rhubarb and want to enjoy its goodness beyond the rhubarb harvest season?

Freezing rhubarb is an excellent solution that allows you to preserve its freshness and enjoy its tartness throughout the year!

In this guide, we will walk you through the simple steps of freezing rhubarb, ensuring that you can savor its deliciousness in pies, jams, and other recipes long after its season has passed.

Why Freeze Rhubarb?

Freezing rhubarb not only helps extend its shelf life but also allows you to conveniently incorporate its unique flavor into various culinary creations. By freezing rhubarb when it’s at its peak freshness, you can preserve its vibrant color, tartness, and nutrients, ensuring a delightful rhubarb flavor even during the offseason.

How To Freeze Rhubarb

Step 1: Selecting Fresh Rhubarb

Choose firm and crisp rhubarb stalks with a deep red color. Avoid stalks that are limp or have blemishes, as they may not freeze well.

Step 2: Cleaning and Trimming

Rinse the rhubarb stalks under cold water to remove any dirt or debris. Trim off the ends and discard any leaves, as they contain toxic substances and should not be consumed.

Step 3: Slicing the Rhubarb

Cut the rhubarb stalks into desired lengths, typically around 1-inch pieces.

Step 4: Blanching (optional)

Blanching is not necessary for rhubarb but can help retain its color and texture during freezing. To blanch, briefly immerse the rhubarb in boiling water for 1 to 2 minutes, then transfer it immediately to an ice bath to stop the cooking process. Pat the blanched rhubarb dry before proceeding to the next step.

Step 5: Single Layer Freeze

Place the sliced or blanched rhubarb on a parchment-lined baking sheet in a single layer, and freeze until solid. This will prevent the rhubarb from clumping together when frozen.

Step 6: Packaging for Freezing

Place the rhubarb in airtight freezer-safe containers or freezer bags. Remove as much air as possible from the packaging to minimize freezer burn and maintain the quality of the rhubarb. Label the containers or bags with the date of freezing to keep track of freshness. Store the rhubarb in the freezer at a constant temperature of 0°F (-18°C) or below.

Tips and Tricks

• Consider pre-measuring the rhubarb portions according to your preferred recipe quantities before freezing. This makes it easier to grab the right amount when needed.
• If you don’t have freezer-safe containers, wrap the rhubarb tightly in plastic wrap or aluminum foil before placing it in freezer bags.
• It’s best to use frozen rhubarb within 9 to 12 months for optimal flavor and quality, though it can be safely stored longer.

How To Use Frozen Rhubarb

Freezing rhubarb is a simple and effective way to preserve this tart delight for future culinary adventures. Whether you want to bake a rhubarb compote, make a classic strawberry rhubarb crisp, or experiment with new rhubarb recipes, having frozen rhubarb on hand ensures a taste of spring even in the coldest months.

Once thawed, frozen rhubarb won’t be as crisp as fresh rhubarb, making it better suited for recipes where it will be broken down (such as compotes, pies, or jellies) (versus things like roasted rhubarb, where you want it to hold its shape).