Go Back
+ servings
A paper towel lined baking tray filled with pieces of fresh rhubarb ready for freezing.
Print
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.
Active Time10 mins
Freezing Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Flash Freezing Produce, Frozen Rhubarb Recipe, Rhubarb
Yield: 1 pound

Equipment

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

Materials

  • 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.

Notes

  • Frozen rhubarb can be kept for up to one year and can be used just as fresh rhubarb in most recipes!