Freezing Rhubarb

Rhubarb is chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.

Rhubarb Quick Tips

•One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
•Remove leaves and store rhubarb stalks in a plastic bag in the fridge for about a week. If stalks get limp, stand them in a cup/sink of cold water for an hour.
•Not into canning? Chopped rhubarb can be frozen for up to six months (or so).
•Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).

Freezing Rhubarb is Easy!

Give your rhubarb a rinse, to remove any dirt or grass.
Trim off ends and any bad spots.

Chop into pieces about an inch long and spread out on a cookie sheet in a single (or there abouts) layer. Pop those sheet pans into the freezer! Once the rhubarb is frozen transfer into a freezer container of your choice. If using freezer baggies, or tupperware, use within 3-6 months. I prefer vacuum seal bags and aim to use within one year.

You may want to portion the rhubarb into amount for your favorite recipes. You can even note that recipe on your container. A triple batch of strawberry rhubarb jam calls for 6 cups, so I always do a few in that amount. Don't forget to write the date on the bag!

Rhubarb may also be canned, dehydrated or freeze dried.

Using Frozen Rhubarb

When we use frozen rhubarb we just throw directly into the recipe, no need to thaw. It may be a bit watery when thawed. Nothing coming out of the freezer is going to be like the fresh product, but it's going to taste great and do the job!!