In this post, I am going to share with you the best way to freeze rhubarb that I’ve found. It’s super simple and preserves the rhubarb for up to one year!
I have a lot of rhubarb growing on our homestead, but there are only so many rhubarb recipes one can make in a season. I’ve already made rhubarb wine, strawberry rhubarb jam, and rhubarb crisp in cast iron skillet. So what do you do with the rest of all that unused rhubarb?
Wasting a food source is not an option for us, since we try to rely on as much foraged or homegrown food as possible. And as you undoubtedly know, rhubarb has a relatively short growing season (from April to the end of June) so I try to make the most of it while I have it.
One way that we’ve been able to get the most out of this delicious vegetable is to freeze all of our excess rhubarb so that I have it all year long.
There are many methods of preserving rhubarb, but this is by far the best way we’ve found for freezing and storing rhubarb for later use.
The Best Way to Freeze Rhubarb for Later Use
- Head out to your garden and harvest some rhubarb stalks.
- Cut the leaves off the stalks and compost them. They are not edible due to their high oxalic acid content.
- Bring the stalks inside and wash them with cool tap water to remove any dirt.
- Allow them to dry completely.
- Next, cut the stalks into 1-inch pieces and spread the pieces out on a parchment-lined tray or cookie sheet.
- Place the tray into the freezer until they are firm to the touch, which will take a few hours.
- Then, place them in freezer bags and squeeze out any excess air.
- Store them in the freezer for up to a year.
Using Frozen Rhubarb
I find that the best way to freeze rhubarb is a lifesaver, especially when I crave that unique tartness during the winter months. You see, frozen rhubarb works just as wonderfully as fresh rhubarb, and the two can often be swapped without a second thought.
One of my all-time favorite ways to use frozen rhubarb is in a classic Rhubarb Crisp recipe. There’s something magical about pulling out that frozen rhubarb in the depths of winter; it’s like a little promise that spring is on its way. Just a bite, and I’m instantly reminded that the cold season won’t stick around forever.
So, whether you’re planning a cozy dinner party or just want to treat yourself, incorporating rhubarb—frozen or fresh—adds that extra layer of seasonal delight to your culinary adventures. Trust me, it’s a game-changer!
More Ways to Use Rhubarb
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