Freezing rhubarb is surprisingly easy and takes just minutes! Learn how with these simple step by step intructions that will have you enjoying delicious rhubarb all year long!
We have a beautiful, massive rhubarb plant that provides us with way more rhubarb than we can easily consume in one season. Even with giving lots away, we still are left with an abundance.
Since we love rhubarb, it’s kind of a great problem to have. It also means that I’ve gotten really good at learning all there is to know about freezing rhubarb!
Want to learn how? Let me show you!
Supplies You’ll Need
- Knife or kitchen scissors (I personally find it easier to cut with a kitchen scissors)
- Cutting board- if using a knife
- Freezer bags
- Sharpie for labeling the bags
- Baking tray– if needed
- Fresh rhubarb- of course!
How to Freeze Raw Rhubarb Step-by-Step
STEP 1: Trim the leaves and discard them.
STEP 2: Wash the rhubarb under cold water to remove any dirt and then pat dry with a towel. Trim the root end. (Alternately, you can trim the root end before washing too…whatever works best for you!)
STEP 3: Slice into ½-inch wide pieces. If the stalks are larger, slice down the center first.
STEP 4: Place the diced rhubarb into a freezer bag. Squeeze out as much air as possible. Label with the date and amount of rhubarb.
STEP 5: Lay the bags flat in the freezer, as this will make it easier to remove the rhubarb later for recipes. If you don’t have a good spot for the bags to lie flat, place them on a baking sheet until the rhubarb is frozen solid, then remove the baking sheet.
TO USE: Take the frozen rhubarb out just a few minutes prior to using it. Break the pieces apart and use as desired.
Common FAQs
It’s totally fine to freeze rhubarb raw and there’s absolutely no need to blanch it first.
There’s no need to peel rhubarb prior to freezing. However, if your stalks are a bit more fibrous and you find the outer layer pulling away when you are slicing the stalk, peeling it may make it more palatable. That being said, I have never peeled the more fibrous stalks and haven’t ever noticed it being a problem.
If stored in a tightly sealed freezer bag or container, the quality should be great for up to a year. After that, while it is still safe to eat, the quality may slowly decrease.
How to Use Frozen Rhubarb
Frozen rhubarb works great in most baked recipes, with the exception of pies. In fact, you don’t even have to thaw the rhubarb first!
Here are a few of our favorite recipes:
More Food Preserving Recipes:
- How to Freeze Green Beans
- How to Can Diced Tomatoes
- How to Can Fresh Peaches
- How to Make and Can Tomato Juice
- How to Can Homemade Applesauce
- How to Can Crunchy Dill Pickles
How to Freeze Rhubarb
Equipment
- Knife or kitchen scissors for triming and slicing
- Cutting board (if using a knife)
- Freezer bags
- Sharpie for labeling the bags
- Baking tray (if needed)
Ingredients
- 1 bunch fresh rhubarb
Instructions
- If the stalks have leaves, trim off and discard them. Trim the ends.
- Wash well under cold water, rubbing gently to remove any dirt. Pat dry with a towel.
- Slice into thin pieces, approximately ½ in, wide. If your stalks are extra wide, you can cut them down the center and then slice as normal.
- Place the sliced rhubarb into a resealable freezer bag, lay flat and remove as much air as possible, then seal. Label the bag with the date and the amount of rhubarb.
- Lay flat in the freezer or if you don’t have a good spot to lay it flat, place on a baking tray and freeze. If using the baking tray, once the rhubarb is fully frozen, you can remove the tray. (Laying the bags flat will make it easier to separate the rhubarb and remove it from the bag later.) Freeze for up to 1 year.
Erica
Great post! My aunt and uncle love rhubarb pie.
Lydia Beiler
Thanks! And rhubarb pie is definitely delicious!