How to Tips on Freezing Rhubarb

Freeze rhubarb for use later in a variety of foods.

Making a rhubarb pie next winter is possible if you plan ahead and freeze rhubarb during the summer. Frozen rhubarb can be thawed and used in pies, cakes, sauces, ice cream toppings and other recipes. Just as there are many uses for rhubarb, there are a variety of ways to freeze it. The most common method is done without sugar, since sugar is generally added later when preparing cakes or pies. Syrup-packed frozen rhubarb may be used later in sauce or toppings.

Instructions

1. Select firm, tender stalks of rhubarb with good color. Pull each stalk up, gently twisting it away from the base of the plant. With a knife, remove and discard the leaf on each stalk. The leaves are toxic. Wash the rhubarb and trim the ends.

2. Cut the rhubarb into pieces measuring 1 to 2 inches long. To freeze the simplest way, place the raw cut rhubarb into freezer bags or rigid containers, leaving a 1/2-inch of space at the top. Label and seal the containers and place in the freezer. Use within eight to 12 months. Choose container sizes based upon the amount of rhubarb you will need to thaw for your recipes.

3. Blanch the rhubarb before placing it in containers to help the rhubarb keep its color and flavor. This is optional. To blanch, heat water to boiling. Add cut rhubarb to the boiling water, allowing the water to cover the rhubarb. Boil for 1 minute. Remove the rhubarb from the boiling water and place it in cold water to cool. Drain the rhubarb. Place the rhubarb in containers and freeze as described above.

4. Add syrup to the rhubarb before freezing if you prefer sweetened produce. Use raw or blanched rhubarb pieces. For a light syrup, mix equal parts of cold water and sugar. For heavier syrup, increase the sugar amount to 3 and 1/2 cups of sugar per quart of water. Place the rhubarb pieces in a rigid container and pour the syrup over the rhubarb, leaving 1/2-inch of space at the top. Label and seal the container and freeze. As an option for pies, omit the syrup and sprinkle the rhubarb pieces with sugar before placing them in the containers using 1 cup of sugar for 4 cups of rhubarb.

5. Pre-freeze separated rhubarb pieces if you want to pour out only part of a container later. In the preceding methods, the frozen rhubarb pieces stick to each other and you will likely need to thaw the entire container in order to use it. As an alternative, cut the cleaned and trimmed rhubarb into 1/2-inch pieces. Arrange the pieces on a baking sheet and set the pan in the freezer until the rhubarb is frozen. Transfer the frozen pieces to a container. Seal and label the container. Place it in the freezer. Use within six months.

References

• University of Minnesota -- Extension; Growing Rhubarb and Sorrel in Minnesota Home Gardens; Jill MacKenzie; February 2009
• Michigan State University Extension; Freezing Rhubarb; August 3, 1999
• Iowa State University -- University Extension; Answer Line; What is the Best Method for Freezing Rhubarb?
• University of Illinois Extension; Watch Your Garden Grow; Rhubarb
• Colorado State University Extension; Food Storage for Safety and Quality; P. Kendall, et al.; February 2007