How to Freeze Rhubarb for Later Use

Ever wondered how to freeze rhubarb for later use? In this post, I’ll share my favorite method for freezing chopped rhubarb so it stays fresh and flavorful for many months.

Rhubarb is a versatile and delicious vegetable (yes, it is a vegetable!) that is delicious in a variety of recipes, including pies, crumbles, muffins, and more. However, rhubarb has a relatively short growing season, typically from late spring to early summer. This means that if you want to enjoy rhubarb year-round, you will need to preserve it in some way. One of the best ways to do this is by freezing it.

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Do you grow your own rhubarb? Not only does freezing it help to extend the life of your harvest, but it also makes it easy to use rhubarb in a wide range of recipes.

Step by Step Directions

Rhubarb freezes quite well, especially if you give it a quick blanche in boiling water.

STEP ONE: Simply trim the leaves and root ends from the stalks and chop the rhubarb.

STEP TWO: Drop it into a large pot of boiling water:

STEP THREE: Cook for just one minute, then quickly remove the rhubarb with a slotted spoon and spread it on paper towels to drain.

STEP FOUR: Spread the rhubarb on a parchment-lined baking sheet and freeze, to keep the individual pieces separate rather than freezing in a mass. Then simply fold up the parchment paper around the frozen rhubarb:

…to make a nice, tidy packet. 

STEP FIVE: Then tuck the parchment packet into a freezer bag and store it for up to six months in the freezer.

A note about freezer bags:  Although they are purported to be manufactured from ‘safe’ polyethylene, I try to avoid having food come directly in contact with plastic whenever possible. Because I wrap foods for the freezer in parchment paper, we can easily reuse freezer bags numerous times.

How to Thaw Frozen Rhubarb

Thawing frozen rhubarb is a simple process, and there are a few different methods you can use depending on how quickly you need. Here are three methods for thawing frozen rhubarb:

Overnight in the Refrigerator: My favorite method, the easiest and most convenient way to thaw frozen rhubarb is to simply transfer it from the freezer to the refrigerator and let it thaw overnight. This allows the rhubarb to thaw slowly and evenly, and it will be ready to use the next day.

Room Temperature: If you need to thaw rhubarb more quickly, you can place it in a bowl at room temperature. The rhubarb will thaw faster than it would in the refrigerator, but it may not thaw quite as evenly. Stirring it occasionally will help with more even thawing. If you’re not using it right away, cover and refrigerate as soon as it’s thawed.

Microwave: If you need to thaw rhubarb very quickly, you can use the defrost setting on your microwave. Place the frozen rhubarb in a microwave-safe dish, and microwave on the defrost setting in 30-second intervals, stirring in between each interval, until the rhubarb is thawed. Be careful not to overheat the rhubarb, as this can cause it to become mushy.

Pro Tip: Once your rhubarb is thawed, it’s ready to use in your favorite recipes. Be sure to drain off any excess liquid that may have accumulated during the thawing process, as this can affect the texture of your final dish.

How to Use Frozen Rhubarb

There are SO many delicious ways to use thawed, frozen rhubarb in your cooking and baking! Here are ten recipes to get you started:

1. Rhubarb Pie
2. Rhubarb Crumble Bars
3. Rhubarb Loaf
4. Rhubarb Sauce
5. Rhubarb Splash Drink
6. Old Fashioned Rhubarb Cake
7. Rhubarb Jam
8. Rhubarb Scones
9. Rhubarb Chutney
10. Rhubarb Cheesecake

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