Sweet and tart rhubarb is synonymous with springtime, thanks to its limited season that runs from around late March to June. This temperamental vegetable — yes, it's technically a vegetable — does not like hot weather. But before you limit your enjoyment of rhubarb to just a few short months, consider freezing it for year-round use in all your favorite recipes.
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Can You Freeze Fresh Rhubarb?
Fresh rhubarb arrives just in time for spring holidays like Easter and Mother's Day. But this bright pink produce item does well in the freezer, allowing you to enjoy it well into the summer and fall. Following our instructions below, you can freeze rhubarb while still preserving the flavor and vibrant color of this warm-weather favorite.
How Long Can You Freeze Rhubarb?
Rhubarb can be frozen for up to one year — just in time for the next rhubarb season to roll around! The quality will begin to deteriorate with time, so the sooner you're able to use it the better your results will be.
Start by rinsing the rhubarb as you would normally to remove any dirt. Remove and discard the leaves, as these contain a chemical called oxalic acid which is toxic to humans and animals. Trim the ends and pat dry with a towel.
Almost all rhubarb recipes are going to call for cut rhubarb pieces, which is why we recommend cutting your stalks into one-inch pieces before freezing.
2. Blanch (Optional)
Blanching and shocking vegetables helps to preserve their color and crunch. However, rhubarb's bright pink color does tend to brown a little once cooked, so you may choose to forego this step. But if you plan to freeze rhubarb longterm (more than three months), blanching might be a good idea.
To blanch rhubarb, bring a pot of water to boil and drop the rhubarb pieces into the boiling water for one minute. Once the time is up, drain and immediately plunge the rhubarb pieces into a bowl filled with cold water and ice to stop the cooking process. Let the pieces chill in the ice bath for about two minutes. Finally, drain the rhubarb pieces and pat dry.
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3. Flash Freeze
Flash freezing, or freezing the pieces separate from one another, prevents the formation of a frozen rhubarb clump that is impossible to use. To flash freeze, spread the rhubarb pieces on a baking sheet, making sure the pieces are separate from one another. Place the baking sheet in the freezer and leave until frozen, or about two hours.
4. Transfer to Freezer Bags
Transfer the frozen rhubarb pieces to freezer-safe bags or storage containers. Tightly seal them, removing any excess air. Label with the date and quantity, and freeze for up to one year.
Can You Freeze Rhubarb Pies, Bars, Crisps, and Crumbles?
Though technically a vegetable, rhubarb is treated as a fruit in cooking because of it's sweet-tart flavor. It's a favorite ingredient in springtime desserts like pies, bars, crisps, and crumbles. You can make these desserts ahead of time and freeze them for enjoyment months later. To do so, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to three months.
When you're ready to enjoy, place the dessert in the refrigerator to thaw, and reheat in the oven.
How to Use Frozen Rhubarb
You can use frozen rhubarb in recipes one of two ways: The first option is to simply add the frozen rhubarb straight to whatever it is you're cooking. You may need to add a little cornstarch to counter any excess moisture that can come as a result of the ice crystals melting.
You can also thaw the rhubarb by leaving it out on the counter (in a bowl to catch excess liquid) for several hours. Once the rhubarb is thawed, drain it to remove any excess liquid. You'll notice that the previously frozen rhubarb will have shrunk a little. When substituting frozen rhubarb for fresh in recipes, add a little extra rhubarb to make up for this difference in volume.
You can use frozen rhubarb the same way as fresh: in sauces, pies, crumbles, and beyond. Although thawing the rhubarb isn't necessary for cooking, you can do so by leaving it out for a few hours if you wish.
If using frozen rhubarb, you can cook it from frozen, but if some of the slices are very large, you may need to leave to soften for about 15 minutes before cutting in half. Cook as above, but reduce the cooking time to 4–5 minutes.
The deeper the red color of the stalks, the more flavorful. Larger stalks are stringy and not as tender as the medium-sized stalks. For proper storage, trim and discard leaves. The stalks can be kept in the refrigerator, unwashed and wrapped, for up to three weeks.
Yes, absolutely! Once washed, cut the lengths into rough 2.5cm pieces. Space out on a baking sheet lined with baking parchment and freeze until frozen (around 2hr). Then decant into a freezer bag or freezer-proof container and freeze for up to 3 months.
Frozen rhubarb works best in cooked dishes and baked goods. It should not be used in raw preparations (which is rare for rhubarb anyway), since it may get soggy while defrosting.
Q: I have some frozen rhubarb in my freezer. Should I thaw and drain it before using it in the pie? A: Thawing any frozen fruit is usually best, because the fruit releases extra moisture when it thaws. I usually thaw it fully, then drain all the liquid off and put that in a medium pan and reduce it.
The rhubarb contains so much water, you either have to add too much thickener or coax the rhubarb to release its liquid before thickening it. What's the answer? To solve this problem, I mix the rhubarb with the sugar. Over time, the sugar draws out the excess juices.
Cut into 1/2-inch pieces. To keep the pieces separated, place in a single layer on a cookie sheet and freeze. When hardened, transfer into freezer bags 2/3 full, or use a Foodsaver vacuum sealer. Squeeze out the air as you seal, and label the bag with the date.
Rhubarb damaged by freezing temperatures will have black, shriveled leaves and soft, limp leaf stalks. It's safe to harvest rhubarb if the plants show no signs of damage 2 or 3 days after the freeze event. Damaged rhubarb stalks (blackened foliage and limp stalks) should be pulled and discarded.
Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.
Rhubarb is versatile and can be consumed fresh or frozen and served raw or cooked. Rhubarb is excellent for canning and can be processed as an acidified food using the water bath canning method. Rhubarb is a rich source of nutrients, providing 45% of the Daily Value of vitamin K in a serving size of 1 cup.
Blanch rhubarb in boiling water for 1 min, then scoop straight into ice cold water to cool immediately. Drain really well and spread out on a clean tea towel to dry. For loose pieces of rhubarb, spread the pieces in a single layer on lined trays and open freeze them. Once frozen, tip the pieces into containers or bags.
When do you have to worry about rhubarb? Rhubarb in your garden that has frozen to the point where the stalks become damaged or mushy should be discarded. Check the leaves, too. If the stalks are firm and upright and the leaves have little damage, the rhubarb is OK.
Spread a single layer of cut rhubarb on trays, freeze until firm (1 to 2 hours), then put in air tight bags or containers. Rhubarb may also be frozen with sugar or syrup. For a sugar pack, mix 1 part sugar and 4 parts rhubarb and allow to stand until sugar is dissolved before packing into freezer containers.
Rhubarb is a tough plant. Temperatures in the upper twenties or low thirties usually cause little or no damage. A hard freeze (temperatures in the mid-twenties or lower) is usually required to cause serious damage. Rhubarb damaged by freezing temperatures will have black, shriveled leaves and soft, limp leaf stalks.
Cut into 1/2-inch pieces. To keep the pieces separated, place in a single layer on a cookie sheet and freeze. When hardened, transfer into freezer bags 2/3 full, or use a Foodsaver vacuum sealer. Squeeze out the air as you seal, and label the bag with the date.
Wrap rhubarb stalks tightly in foil in your fridge to maximize its life span. Ideally, rhubarb should be used up within a few days. If not using it within that time, rhubarb freezes very well.
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