Foodies

Freezing Rhubarb

Kitty FloridoJanuary 9, 2012

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We don’t get Rhubarb very often in Guate, and when we do, not a lot of it is available. A few weeks ago, I happened to swing by one of our favorite produce stores, called Super Verduras. I got a nice big bottle of Molasses and I found three packs of huge rhubarb stacks. I called Helga right away and asked if she wanted me to get it for her, as I knew she was going to need it later in the month. So, what to do with 6 pounds of Rhubarb? Well Freeze it of course!

Kitty

I looked online for the best way to do it, but without blanching or adding sugar to it. We both want to prepare recipes with it and if we add sugar to it before hand, that will mess up the flavors. I found a site called Rhubarb Central, and it explains Freezing Rhubarb pretty straight forward:

Step 1: Choose stalks that are firm, crisp, and blemish free. If the leaves are a bit blemished, but the stalks are fine, I include those stalks as well. Remove the leaves. If you buy stalks without leaves like I do, just make sure that chop off both ends of the stalks when cutting them. Wash the Rhubarb stalks and dry them out, using a kitchen cloth if needed. Then, using a cutting board, chop the rhubarb stalk into approximately 1 inch pieces.
Step 2: Place the rhubarb in a colander to dry (for approximately 20 minutes). According to the site, the rhubarb does not have to be totally dry…just not dripping wet. But, I did want the Rhubarb to be completely dry before freezing.
Step 3: Transfer the chopped rhubarb to freezer containers or freezer bags. Before closing them make sure you take out the most out of the air. I strongly recommend that to be able to keep track of when you are freezing, label the containers or bags before you freeze.

How long can you store Rhubarb in the freezer?

I store my Frozen Rhubarb in the freezer for as long as 12 months.

Do I need to thaw my Rhubarb before using it in a recipe?

If you are planning to stew your frozen rhubarb, or make a rhubarb sauce, you can use your rhubarb as it is, frozen. When you begin to stew it, heat it on low heat at first, until it is thawed.
If you are planning on baking with your frozen rhubarb, thaw it first. Do so using a sieve set over a bowl, and discard the excess liquid. Or, better still, add it to a punch or other beverage! (Since rhubarb tends to “shrink” after thawing it, be sure to start off with enough frozen rhubarb.)