It’s the season for rhubarb, are you ready?
Rhubarb may be a new vegetable for you (yes, it’s a vegetable!) or you may find yourself coming into a whole bunch of it thanks to a kind coworker or friend. Your next thought may be “what can I do with this stuff!” Never fear, we’re here to share how to freeze rhubarb so you’re able to enjoy it year round!
A few important things about rhubarb:
- The leaves are poisonous so make sure to cut them off (you can compost them)
- The stalks have a sweet and tart taste and are great in pies, crisps, and jam. You can also make stewed rhubarb to top your ice cream.
- It has been said that spring rhubarb is nicer to work with because it’s less woody. Why not take advantage while the pickings are plenty!
- You don’t need to do anything (i.e. blanch) to the rhubarb before you freeze it.
- Frozen rhubarb can be used in almost any way that fresh would be used in but be sure to check your recipes notes if you’re unsure.
How do Freeze Rhubarb:
1. Trim rhubarb stalks off the plant as close to the ground as you can.
2. Trim off the leaves (toss or use in your compost bin) and wash your stalks.
3. Chop into small pieces (0.5-1 cm in width).
4. Place in a freezer bag or container and freeze as is – I like to portion into 1-2 cups and label as such.
5. You can freeze them individually on a tray so that you can portion out what you like when you like. This way requires more space initially but can be more convenient for portioning in the long run.
Find more rhubarb facts from Getty Stewart here.