How to freeze rhubarb the easiest way possible. You’ll be delighted to extend your rhubarb creations throughout the year with this easy method.
Freezing rhubarb is an excellent way to ensure that you can enjoy this unique vegetable past its growing season.
As an Amazon Associate I earn from qualifying purchases. I was given some rhubarb without any stipulations, by Melissa’s Produce.
I try to freeze rhubarb whenever I get a chance, and it couldn’t be easier. It’s simply a matter of washing, chopping, freezing and bagging!
What is the best way to freeze fresh rhubarb?
The best way to freeze fresh rhubarb is the following cut and freeze method, before bagging. Just follow the simple step by step directions below.
Learn how I freeze my basil from summer plants.
Should I cut rhubarb before freezing?
Rhubarb should be cut before freezing simply because the stalks are so long, it would be extremely difficult not to cut the stalks first.
You can use fresh rhubarb to make this delicious rhubarb tart!
Weighing rhubarb before freezing is a great idea.
When you weigh rhubarb before freezing it ensures the amount you are using is correct. Using cups to measure rhubarb, or asking for 3 stalks, is simply inaccurate. Just so you can understand, look at the difference in these two stalks of rhubarb. If they are chopped and put into cups, each stalk would weigh a completely different amount. A kitchen scale is the best method for baking and cooking.
And before we get to how to freeze rhubarb, I’d like to answer a question I’m often asked.
Can you eat rhubarb raw?
The short answer is that yes, you can eat rhubarb raw. Just be sure to remove all parts of the leaf, and wash it well. You’ll only want to eat fresh, firm and tender stalks of rhubarb raw, because older thicker stalks are too tough and stringy. I highly recommend eating raw rhubarb, but you’ll probably want to have a bit of sugar on hand to dip the stalk into.
Dipping rhubarb into sugar is how many Scottish children are introduced to rhubarb. I grew up doing this, and in fact, I still do! Give it a try and let me know what you think!
How to Freeze Rhubarb
by Christina Conte
Wash the 1 lb of rhubarb rhubarb stalks thoroughly, and dry.
Trim the top of the stalks.
Trim the bottom of the stalks, removing only the white part.
Chop into 1″ pieces.
Arrange on a board or tray and put in freezer until frozen.
Remove from freezer, place in freezer bag, remove air and seal. Mark as “Rhubarb” and add the date. Place in freezer for up to 6 months. Use as needed for all your rhubarb recipes, like this rhubarb cobbler.
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- stalks of fresh rhubarb
- sharp knife
- cutting board
- freezer bags
- Wash the 1 lb of rhubarb rhubarb stalks thoroughly, and dry.
- Trim the top and bottom of the stalks, and chop into 1" pieces.
- Arrange on a board or tray and put in freezer until frozen.
- Remove from freezer, place in freezer bag, remove air and seal. Mark as "Rhubarb" and add the date. Place in freezer for up to 6 months.
- See the main post for detailed photos on how to trim the rhubarb.
- I find it useful to do 1 lb batches, but do whatever is best for your needs.
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