How to Freeze Rhubarb

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5 from 10 votes

Frozen rhubarb is not hard to do, and a treasure for winter time baking of this very seasonal ingredient

Prep Time10

Cook Time4

Total Time4 10

Course: Fruit

Cuisine: American

Servings: cups*

Calories: 26kcal

Author: Donalyn Ketchum

Equipment

Ingredients

Rhubarb stalks

Instructions

Wash the stalks of rhubarb and dry them with a clean kitchen towel [see post]
Cut into approximately uniform pieces - about 1 inch
Cover a heavy sheet pan with a clean flour sacking towel [or parchment]
Place the cut pieces of rhubarb on the sheet pan, in an even layer
Place the sheet pan, uncovered on a shelf in the freezer
Freeze for a minimum of 4 hours, or up to 24 hours
Remove the sheet pan from the freezer and bag up the frozen rhubarb in freezer bags. [can be vacuum sealed if you prefer] See notes, below
Make sure to squeeze out as much air as you can, seal up the bags, and return to the freezer. Try to work quickly, so the rhubarb doesn't have a chance to thaw out at all.

Notes

Nutrition facts are figured for 1 cup of rhubarb - *the yield is dependent on how much rhubarb you have. A cup of raw pieces will yield a cup of frozen pieces.

Frozen rhubarb used in recipes is measured the same as for fresh. So a recipe using 4 cups of fresh rhubarb will also use 4 cups of frozen rhubarb. I package it in bags accordingly - whatever recipes I plan to make later. A rhubarb pie will use around 6 cups of rhubarb. See the post, for some of my favorite recipes using rhubarb.

Nutrition