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.
Servings: 1 pound
Calories: 95kcal
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