How to Freeze Rhubarb: Simple Method for Freezing Rhubarb

Rhubarb (Rheum rhabarbarum) is a perennial vegetable with large green leaves and long, red-pink stalks. The rhubarb leaves are poisonous to humans and animals, but rhubarb stalk is commonly cooked into desserts like strawberry rhubarb pie. When it’s cooked, the bitter taste of raw rhubarb mellows and its celery-esque stalks soften into tender, falling-apart strands. Just the right amount of added sweetness highlights the puckery, dynamic notes of the rhubarb, especially against a buttery pie crust. Rhubarb stalks contain vitamin A, vitamin C, vitamin K, and potassium.

Rhubarb season is usually in the spring and summer. Rhubarb freezes well, so you can use the stalks year-long. To learn how to freeze rhubarb, follow the step-by-step process below.

1. 1. Trim the rhubarb stems. On a cutting board, use a sharp knife to trim the ends of the rhubarb stem.
2. 2. Prepare the stalk. Remove and discard the poisonous leaves.
3. 3. Wash the rhubarb. Rinse the rhubarb thoroughly to remove any dirt, then drain.
4. 4. Slice the rhubarb. Using a sharp knife on a cutting board, slice the rhubarb into one-inch pieces or into long rectangular strips.
5. 5. Preserve the color. You can blanch the rhubarb to preserve its red color since the vegetable will dull in color over time in the freezer. To blanch, bring a pot of water to boil on the stove. Place the rhubarb in the boiling water for one minute, then transfer the rhubarb to an ice water bath. The cold water will halt the cooking process. The rhubarb should still be crisp after blanching. Dry the rhubarb stalks after blanching.
6. 6. Line the rhubarb pieces on a baking sheet. Spread the rhubarb pieces in a single layer on a parchment paper-lined baking sheet. Place the baking sheet into the freezer until the rhubarb pieces are frozen solid. Flash freezing will ensure that the rhubarb pieces don’t stick together.
7. 7. Store in a freezer bag. Transfer the frozen rhubarb pieces into a freezer bag, pressing out excess air before sealing to prevent freezer burn. You can store rhubarb in the freezer for up to one year.

Rhubarb always needs to be cooked, so you can use frozen rhubarb in place of fresh rhubarb in any rhubarb recipe. You do not need to defrost the rhubarb. You can use the frozen rhubarb straight from the freezer to make rhubarb pie, rhubarb crisp, rhubarb compote, rhubarb crumble, rhubarb cobbler, rhubarb jam, or rhubarb sauce. Enjoy the tangy-sweet flavor of rhubarb alongside vanilla ice cream.

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