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    Home » Recipes » Rhubarb

    June 23, 2022 · Updated June 7, 2024

    How to Freeze Fresh Rhubarb

    5 from 2 votes
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    · by Amanda Gajdosik

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    This post may contain affiliate links. This blog generates income via ads.

    A paper towel lined baking tray filled with pieces of fresh rhubarb ready for freezing.

    When you know how to freeze fresh rhubarb it is so much easier to enjoy the flavors of it all year round! Learn how to properly trim, clean, freeze, and store your fresh rhubarb to enjoy in your favorite dessert recipes!

    Stalks of fresh rhubarb with their leaves attached rest on a marble backdrop.

    It always seems that when rhubarb is in season, I am up to my ears in stalks of the tart, tangy vegetable (yes, rhubarb is a vegetable!) and run out of time to use it all.

    To prevent wasting the summer harvest, I freeze whatever rhubarb I’m not going to immediately use. Then I use it when the craving for a simple compote, rhubarb cheesecake squares, or delicious rhubarb crisp strikes me.

    Properly trimming rhubarb stalks

    The first step in freezing any sort of fresh produce is making sure it is properly prepped.

    For rhubarb, this means first removing the leaves and bottoms ends of the stalks. I typically do this right outside by the rhubarb bush, just using kitchen shears or a sharp knife to carefully remove each end of the stalk.

    Fresh stalks of rhubarb on a white marble backdrop with their leaves and ends trimmed and set to the side.

    If you have a compost pile, it’s a great place to toss the discarded bits of leaves and stalks.

    Cleaning Fresh Rhubarb

    Depending on where your rhubarb patch is located, it may be subject to getting bits of leaves, grass, or other yard trash in it during growing.

    To be sure this is removed before using, I always give my stalks an initial rinse after they’ve been trimmed but before chopping. Then a more thorough wash once the stalks have been chopped into usable pieces.

    A bunch of freshly chopped rhubarb sit on a wooden cutting board with a wooden handled knife next to them.

    Simply put the chopped rhubarb into a strainer and rise thoroughly, tossing the pieces gently to ensure every piece is properly washed. Allow the excess water to drain for a few minutes before continuing with usage or freezing.

    A silver colander is filled with pieces of cleaned and chopped fresh rhubarb. There is a gray towel next to the colander.

    Freezing Rhubarb

    Once the rhubarb is cleaned and drained, spread it out onto a paper towel lined rimmed baking sheet. The paper towel will absorb any excess water and the rimmed baking sheet will ensure no pieces of rhubarb roll off.

    I prefer to use paper towel for produce like rhubarb or fresh cherries as they tend to bleed and can stain fabric. Of course, you can use a clean kitchen towel if desired to reduce paper waste.

    If your rhubarb pieces were particularly wet, or if they haven’t had time to properly drain, you may want to do this process twice, discarding the soaked paper towel and replacing it with a dry layer, if necessary.

    It’s important to use a baking sheet that is big enough so all the pieces can lay in a single layer and aren’t touching too much. This will ensure even freezing and help prevent sticking.

    An overhead shot of pieces of rhubarb on a paper towel lined baking tray on a marble backdrop.

    Flash Freezing Fresh Produce

    A process called flash freezing will also ensure the rhubarb doesn’t freeze together in one large clump. I use this method for freezing rhubarb as well as freezing fresh cranberries and freezing mulberries.

    Flash Freezing is a method of freezing fresh fruit or vegetables in a single layer on a lined baking tray until the produce is completely frozen.

    Pieces of freshly chopped rhubarb are on a paper towel lined baking tray.

    If you just throw fresh produce in a freezer bag from the get-go, it will freeze in a giant clump and make it very difficult to use moving forward.

    Storing Frozen Rhubarb

    Once the flash freezing is complete and the rhubarb is frozen solid, transfer the frozen pieces to a freezer-safe zip-top bag. Label with the contents of the bag, the amount or weight of the item, and the date it is being frozen before returning it to the freezer.

    A properly labeled bag ensures that no mystery items wind up at the back of the freezer and that you know exactly how much you’re using and when it was initially harvested.

    This frozen rhubarb can be stored for up to one year. Use it as you would fresh rhubarb in any recipe for a pie, a simple syrup, or a refreshing glass of rhubarb lemonade!

    Watch the how-to video!

    A paper towel lined baking tray filled with pieces of fresh rhubarb ready for freezing.
    Print Recipe
    5 from 2 votes

    How to Freeze Fresh Rhubarb

    When you know how to freeze fresh rhubarb it is so much easier to enjoy the flavors of it all year round! Learn how to properly trim, clean, freeze, and store your fresh rhubarb to enjoy in your favorite recipes.
    Cook Time10 minutes mins
    Freezing Time4 hours hrs
    Total Time4 hours hrs 10 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Flash Freezing Produce, Frozen Rhubarb Recipe, Rhubarb
    Servings: 1 pound
    Calories: 95kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Sharp Knife
    • Colander
    • Paper Towels
    • Rimmed Baking Sheet
    • Freezer-safe zip-top bags

    Ingredients

    • Fresh rhubarb stalks

    Instructions

    • Trim the leaves and ends off the stalks of rhubarb and discard. Give the trimmed stalks a quick rinse under cool water.
    • Chop the trimmed stalks into uniform pieces roughly ½ inch to 1-inch long. Place in a colander and thoroughly wash with cool water. After rinsing, allow rhubarb pieces to drain excess water for a few minutes.
    • Pour the rinsed and drained rhubarb pieces onto a rimmed baking sheet that has been lined with paper towels or a clean kitchen towel. (If the rhubarb is particularly wet, you may have to repeat the towel process twice, discarding the soaked paper towel.)
    • Ensure the rhubarb is in an even, single layer and place the baking sheet flat in the freezer for at least four hours, or overnight, or until the pieces have frozen solid. This is a process referred to as flash freezing.
    • Transfer the flash-frozen rhubarb to a freezer-safe zip-top bag, labeling it with the contents, weight, and date of storage and return to freezer.

    Video

    Notes

    • Frozen rhubarb can be kept for up to one year and can be used just as fresh rhubarb in most recipes!
    • Nutrition facts calculated based on 1 pound of rhubarb as 1 serving. 

    Nutrition

    Serving: 1pound | Calories: 95kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 1306mg | Fiber: 8g | Sugar: 5g | Vitamin A: 463IU | Vitamin C: 36mg | Calcium: 390mg | Iron: 1mg

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