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Rhubarb comes in hot for a short season, which is why it’s a prime candidate for freezing. Luckily, it’s quick and easy to do. Here’s how to freeze rhubarb and enjoy it all year long.

rhubarb slices on a parchment-lined, rimmed baking sheet
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Can you freeze rhubarb?

If you’re swimming in produce from your garden, farmers’ market, or CSA, you may be wondering:

  • Can you freeze rhubarb?
  • Okay, but does it freeze WELL?
  • In what kinds of recipes can you use it?

Great news, friends. Rhubarb is a prime candidate for freezing. It’s easy to freeze, it holds up great in the freezer, and you can use it in virtually all cooked recipes that call for fresh.

Here’s how to do it.

How to do it

It only takes five minutes to prep this veggie for the freezer. Here’s what you’ll do.

chopping and prepping rhubarb to freeze
  1. Prep the stalks. Remove any leaves (which are poisonous) and wash and dry the stalks well. Trim and discard the ends. Then slice the stalks into segments. Half to one inch is a great all-purpose size. Or prep according to specific recipes if you know what you’ll be making.
  2. Line a rimmed half-sheet pan with parchment.
  3. Spread the pieces evenly over the prepped pan, without crowding. One pound fits perfectly on a half-sheet pan. Freeze until solid, about 24 hours.
  4. Transfer the frozen segments to a sealable freezer bag or reusable container. Keep frozen for up to a year to use in your favorite recipes.

Expert tips and FAQs

How long does frozen rhubarb keep?

You can easily keep it for up to a year, after which you’ll have a whole new crop.

What kinds of recipes can I use it in?

The great news here is that you can use frozen rhubarb in virtually any recipe that calls for fresh (as long as there’s cooking or baking involved). See the section below for our favorite ways to use it.

Do you have to blanch rhubarb to freeze it?

Blanching is boiling very briefly and then plunging into cold water. You really do not have to blanch this vegetable before freezing.

Can I freeze fresh rhubarb raw?

You sure can. Just wash, dry, and cut into segments as detailed in the post for ease of use.

Is frozen rhubarb as good as fresh?

When using it in cooked recipes, we find that frozen is just as good as fresh. Like most fruits and veggies, this one gets very soft when thawed, but you can add it to recipes without thawing it first. You may need to add a few minutes to the cooking or baking time, depending on the recipe, but should not need to make any other changes.

Should I thaw frozen rhubarb before baking?

Nope, you don’t have to! And in fact we don’t recommend it. It gets soft when thawed, so it’s easier to work with frozen.

Can I freeze stewed rhubarb?

Yes, you can! If you’d rather not freeze it raw, you can also make our sauce/compote and freeze that.

How to use it

The great news is that you can use it in pretty much any recipe that you’d use fresh. Here are our favorites:

how to freeze rhubarb on a baking sheet

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how to freeze rhubarb on a baking sheet
5 from 3 votes

How to Freeze Rhubarb

By Carolyn Gratzer Cope
Freezing rhubarb could not be easier. It's a great idea, since rhubarb season is short and sweet, and rhubarb freezes beautifully. Here's how freeze rhubarb so you can use it in your favorite recipes all year long.
Prep: 5 minutes
Additional Time: 1 day
Total: 1 day 5 minutes
Servings: 6
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Ingredients 

  • 1 pound rhubarb stalks

Instructions 

  • Wash rhubarb well. Remove and discard any leaves.
  • Trim and discard the ends from the rhubarb stalks.
  • Slice stalks into segments of about 1/2- to 1 inch.
  • Line a rimmed baking sheet with parchment and distribute the rhubarb on the baking sheet, without crowding.
  • Freeze until solid, about 24 hours.
  • Place frozen rhubarb into a zip-top freezer bag or other tightly sealed container.
  • Keep frozen for up to a year to use in all your favorite rhubarb recipes.

Step-by-step video

Notes

  1. If you know which recipes you’ll be using the rhubarb in, you can cut the stalks to the size specified in the recipes. Otherwise, 1/2- to 1-inch segments are pretty much all-purpose.
  2. Here’s where to get a rimmed baking sheet and precut parchment to fit a half-sheet pan.

Nutrition

Serving: 1, Calories: 16kcal, Carbohydrates: 3g, Protein: 1g, Sodium: 3mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Fruit Desserts
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 3 votes (3 ratings without comment)

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