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Learn all about freezing rhubarb to preserve this delicious short-season vegetable. A freezer stash of frozen rhubarb is great for creating amazing desserts and other dishes all year long.
Rhubarb season is way too short. If you want to enjoy it for longer than six weeks each year, freezing your own is definitely the way to go.
And unlike canning, freezing rhubarb requires zero special equipment or skills. If you can put a tray into a freezer, you can do this!
Can You Freeze Fresh Rhubarb?
Yes! The growing season is very short, so having chopped frozen rhubarb as part of your freezer essentials can make your meal prep a breeze.
When you freeze things in a single layer on a baking sheet, this is called flash-freezing. Flash freezing allows each piece of rhubarb to freeze separately. This will allow them to be stored together without being frozen in one big clump.
Can I Freeze Rhubarb Raw?
Yes, but only if you plan to use it with two months. If you want to keep the rhubarb in the freezer longer, it is best to blanch it before freezing.
Thankfully, it’s super easy to blanch rhubarb. You’ll just need to bring a pot of water to a boil, add the rhubarb, and cook for 60 seconds. Scoop the slices out with a slotted spoon and put them into a bowl with ice water. THAT’S IT.
HOW TO STORE Frozen Rhubarb
You have multiple storage options:
Should you thaw frozen rhubarb before baking with it?
There is no need to thaw frozen rhubarb before adding to dishes. If you’re adding it to a recipe that uses a batter, you can toss the pieces of frozen rhubarb in 1 tsp of all-purpose flour before incorporating it into the batter. This will prevent the pieces from falling to the bottom during baking.
You do not need to adjust the cooking time for dishes when using frozen rhubarb.
Pro Tips/Recipe Notes
- Rhubarb leaves are poisonous if eaten. Use precaution to dispose of them carefully, especially if you have pets and small kids.
- Some types of rhubarb have a tough stringy exterior. You should remove this before chopping. Make a cut in the top of stalk and peel back the stringy part. Discard.
MORE HELPFUL “HOW TO” POSTS
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Blanching Rhubarb {optional but recommended for freezer storage longer than two months}
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Remove any dirt with cool running water.
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Remove the tops, leaves and ends, taking care to dispose of the leaves in a safe place.
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Chop into 1-inch pieces.
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Set up a bowl full of ice water. Place a clean kitchen towel unfolded and flat on the counter.
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Bring a pot of water to a rolling boil.
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Add rhubarb slices to the boiling water and boil for 1 minute.
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Once the time is up, strain the rhubarb through a colander or scoop pieces out of the water with a slotted spoon and immediately add to the ice water for two minutes.
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Strain from the ice water and set aside to drain.
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Spread rhubarb pieces out on the clean towel and blot dry.
How to Freeze Rhubarb
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If you’re not blanching, you’ll still follow steps 1-3 above.
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Line a rimmed baking sheet with parchment or a silpat.
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Add chopped rhubarb to the baking sheet without crowding the tray and place the tray in the freezer.
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Freeze for three hours.
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Break apart any clumps that have formed on the baking sheet and transfer to freezer-proof storage.
- Store unblanched in the freezer for up to two months, or blanched for up to 12 months.
- There is no need to thaw frozen rhubarb before adding to dishes.
Serving: 1cupCalories: 26kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
