Rhubarb is a tart vegetable that is often paired with strawberries and plenty of sugar. That sweet/sour combination is an exciting flavor. Some of the recipes we like to use Rhubarb for use another fruit that is ripe in a different season … like apples. Freezing rhubarb allows us to can recipes using these fun combinations throughout the year. It is amazingly simple to freeze rhubarb and I am happy to say this process preserves the rhubarb chunks beautifully. So, without further adieu let’s teach you how to freeze rhubarb.
The first step is to wash and dry your rhubarb stalks. Next, remove the ends and cut them to your preferred size. We cut ours into 1/2 inch slices and sometimes we even diced them depending on the current preference. You should cut yours to whatever size you want when it comes time to use the chunks later.
We like to flash freeze the rhubarb as this makes them easier to use later.
Flash Freezing Rhubarb
Flash freezing keeps the rhubarb pieces from sticking to each other. This is especially important when you are freezing a lot of rhubarb and are unsure how much you will use each time you grab some out. The process to flash freeze is easy. You spread the rhubarb chunks on a cookie sheet and place them into the freezer to freeze for 2 hours. I told you it was easy!
Next, remove the rhubarb from the freezer, and while the chunks are still frozen place them in freezer bags. Try to remove as much air as possible, then label the bag with the date and contents. That’s all there is to it.
Note: Sometimes it is easier to label the bag before you add the frozen rhubarb chunks, especially if you are filling the bag.