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+ servings
diced rhubarb in a freezer bag to be frozen
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5 from 2 votes

How to Freeze Rhubarb

Learn how to freeze raw rhubarb without blanching in just a few simple steps.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Cuisine: American
Servings: 1
Author: Lydia @ ThriftyFrugalMom.com

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.

Notes

Frozen rhubarb works best in recipes where it is cooked or baked. When ready to use, there is no need to defrost it. Just get the rhubarb out a few minutes before using, allow to thaw just enough to easily break the pieces apart, and then use as desired.