Freezing rhubarb is a great way to preserve this tangy and versatile vegetable for future use. It’s a simple process that can help you enjoy the flavor even when it’s out of season.
I always loved my grandma’s rhubarb pies and crisps, and now that I freeze it, I am able to enjoy these nostalgic recipes whenever the cravings arise.
In this article, I lay out everything you need to know about how to freeze rhubarb, with or without blanching, so you can enjoy it anytime of the year that you wish.
You can use it in any recipe that calls for fresh, for example to make fillings for baking, jams, or dessert toppings.
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For the best results, choose rhubarb that’s as fresh as possible. The stalks should be firm with vibrant color.
Right out of the garden is best, but you can buy it from the grocery store or farmer’s market as well.
Rinse it under cool water to remove any dirt or debris, gently scrubbing the stalks with a vegetable brush if needed.
Cut the leaves and the root ends off and discard them. You can keep the stalks whole if you’re short on time, or cut them into 1-2 inch pieces, which is the easiest size to reuse later on.
You don’t need to blanch rhubarb before freezing it, but it does help to retain the color and texture better.
Blanching takes a little extra time, and whether you choose to do it or not depends on how you plan to use your frozen rhubarb.
For example, if you plan to cook it down to use it for making jam or dessert fillings, then blanching is not necessary.
To blanch your rhubarb before freezing, fill a large cooking pot with water and bring it to a rolling boil. While that’s heating, fill a large bowl with ice water.
Carefully drop the rhubarb pieces into the boiling water and flash-cook them for
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