How to Freeze Rhubarb
This quick and easy method for how to freeze rhubarb let's you make the most of the unusual plant's short growing season so you can enjoy it's tart flavor all year long!
Servings: 6 cups
Cost: $2
Equipment
- Sharp knife
- cutting board
- baking sheet
- parchment paper
- freezer-safe resealable bags
Ingredients
- 2 pounds fresh rhubarb stalks leaves trimmed
- freezer bags
Instructions
- Trim any leaves from the rhubarb stalks and slice off ends.
- Wash the rhubarb stalks under cool water to remove any dirt, then dry with a clean towel.
- Chop the rhubarb like celery into small ½- to 1-inch pieces. Thicker stalks of rhubarb may need to be sliced down the middle lengthwise first.
- Arrange the chopped rhubarb pieces in a single layer on a baking sheet lined with parchment paper. Freeze for 2 hours.
- Once frozen, the rhubarb can be transferred to large freezer-safe bags for longer term storage, up to 1 year.
Notes
- One pound of rhubarb = about 3 cups.
- For most recipes, the frozen rhubarb does not need to be thawed before using.