How to Freeze Rhubarb
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.
Servings: 6
Calories: 16kcal
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 ½- 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.
Video
Notes
- 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, ½- to 1-inch segments are pretty much all-purpose.
- 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