Rhubarb: it’s not a fruit, but we often use it like one! This tangy vegetable is a perfect addition to pies, jams, sauces, and more.
Unfortunately, rhubarb season is short, so you’ve got to make the most of it while you can. One of the best ways to enjoy rhubarb year-round is to freeze it.
This guide provides a step-by-step overview of how to freeze rhubarb properly, ensuring you get the best flavor and texture possible. If you’re wondering, “how do I freeze rhubarb?” you’ve come to the right place!
With these simple steps, you can enjoy a taste of spring any time of year.
Why freeze rhubarb?
Rhubarb season doesn’t last forever. You’ll usually find it in stores in spring and early summer. By freezing it, you can keep enjoying it long after it’s gone from the produce section.
Freezing also helps rhubarb keep its flavor and nutrients.
If you buy a lot of rhubarb when it’s in season, you can save money by freezing it. That way, it won’t go bad before you can use it.
It’s also convenient. You can often use frozen rhubarb in recipes without thawing it first, which is a real time-saver.
How to choose the best rhubarb for freezing
When you’re picking rhubarb to freeze, keep an eye out for these qualities:
- Firmness: The stalks should be firm and crisp, not limp.
- Appearance: Avoid any stalks with blemishes or signs of damage. Shiny stalks are best.
- Color: Look for bright colors. Redder stalks tend to be sweeter.
- Size: Thicker stalks usually mean the rhubarb is more mature and will have a stronger flavor.
Important: Rhubarb leaves are poisonous, so discard them. If they’re still attached, trim them, leaving about ½ to 1 inch of the leaf stem.
Preparing Rhubarb for Freezing: A Step-by-Step Guide
Freezing rhubarb is a snap. Here’s how to get it done:
Step 1: Washing and Trimming
First, give your rhubarb stalks a good scrub under cold water to get rid of any dirt or debris. Then, trim off the ends of the stalks and toss them in the compost. Be sure to remove all the leaves, too. Rhubarb leaves are toxic and should never be eaten.
Step 2: Cutting the Rhubarb
Next, cut the rhubarb into pieces that are about an inch long. This size is versatile and will work in most recipes. If you’re planning to use the rhubarb in muffins or other small baked goods, you might want to cut it into smaller pieces, about the size of large blueberries or cranberries. If you already know how big you want the pieces for a particular recipe, go ahead and cut them to that size now.
Step 3: Flash Freezing
Lay a sheet of parchment paper or a silicone baking mat on a baking sheet. Silicone mats are great because they make it super easy to remove the frozen rhubarb later. Spread the rhubarb pieces in a single layer on the baking sheet, making sure they don’t touch. This will keep them from clumping together when they freeze. Pop the baking sheet into the freezer for at least 2 to 3 hours, or until the rhubarb is good and solid. You can leave it in for up to 24 hours if you need to.
Step 4: Packaging and Storing
Once the rhubarb is frozen solid, transfer the pieces to freezer-safe bags or containers. Squeeze out as much air as you can to prevent freezer burn. If you have a vacuum sealer, now’s the time to use it for optimal results. Label the bags or containers with the date, what’s inside, and how much is in there. This will help you stay organized and keep track of how long the rhubarb has been in the freezer. For even easier use later on, consider portioning the rhubarb into 2- or 4-cup servings before you freeze it.
Tips for freezing rhubarb
To get the most out of your frozen rhubarb, consider these tips:
- Vacuum sealing: Vacuum sealers remove air, which causes freezer burn. This extends the life of your frozen rhubarb and keeps it tasting its best.
- Blanching: While many people freeze rhubarb raw, blanching it first can help preserve the color and texture. To blanch rhubarb, boil sliced pieces for one minute, and then immediately transfer to ice water.
- Adding sugar: Toss your rhubarb slices with some granulated sugar before freezing. The sugar can help to prevent freezer burn.
- Proper packaging: Use freezer-safe bags or containers.
Storing and thawing frozen rhubarb: Best practices
Once your rhubarb is prepped and frozen, you’ll want to make sure you store it properly. Here are a few tips.
Storing frozen rhubarb
Store your rhubarb in the coldest part of your freezer, and make sure the containers or bags are tightly sealed to keep air out.
Thawing frozen rhubarb
Sometimes, you don’t have to thaw frozen rhubarb. Often, you can use it as-is in recipes that call for cooked rhubarb, such as compotes and jams.
But if you want to thaw it first, here are a few options:
- Refrigerator thawing: Thaw it in the fridge overnight.
- Microwave thawing: Use the defrost setting, but keep a close eye on it so it doesn’t overcook.
- Cold water thawing: Put the sealed bag into a bowl of cold water to speed up the thawing process.
Keep in mind that thawed rhubarb will be softer and wetter than fresh rhubarb. When you’re cooking with it, you may need to reduce the amount of other liquids in the recipe or add a bit more thickening agent.
Cooking with Frozen Rhubarb: Recipe Adaptations and Ideas
Frozen rhubarb tends to be a bit wetter than fresh rhubarb. Because of this, you may want to drain some of the excess liquid before adding it to your recipe. Alternatively, you can reduce the amount of other liquids in your recipe or add a little extra thickening agent, such as flour or cornstarch.
Frozen rhubarb is best used in cooked recipes like pies, crumbles, jams, compotes, and sauces. It’s not ideal for recipes that rely on rhubarb’s firm texture, like fresh salsas.
Here are a few ideas for using frozen rhubarb:
- Rhubarb pie: A classic dessert that really highlights rhubarb’s tartness.
- Rhubarb crumble or crisp: A satisfying and easy-to-make dessert.
- Rhubarb jam or compote: Delicious on toast, yogurt, or ice cream.
- Rhubarb sauce: A tangy addition to grilled meats or poultry.
- Rhubarb muffins or cakes: A burst of flavor in your baked goods.
- Rhubarb-Almond Galette: A rustic and elegant dessert.
- Glazed Ham with Rhubarb-Grape Compote: A sweet and savory combination.
Wrapping Up
Freezing rhubarb is an easy way to keep its distinctive flavor available all year long. With just a few simple steps, you can freeze rhubarb in a way that maintains its quality, so it’s ready for all your favorite recipes.
When rhubarb’s in season, stock up and freeze it to enjoy the taste of springtime whenever you want! You’ll be glad to have it on hand for pies, crisps, jams, and more.