Rhubarb arrives in a short, intense season, so freezing it while it’s fresh is a smart way to stretch those tart, flavorful stalks through the year. Freezing rhubarb is fast, simple, and preserves its bright flavor for use in cooked dishes like crisps, compotes, cakes, jams, and juices. Below is a clear, practical guide on how to freeze rhubarb and the best ways to use it later.
Can you freeze rhubarb?
Yes—rhubarb freezes very well. If you have a bumper crop from your garden, farmers’ market, or a community-supported agriculture box, freezing is an excellent way to preserve it. Frozen rhubarb holds up nicely in recipes that require cooking or baking. It won’t keep the same crisp texture as fresh when thawed, but its flavor and cooking qualities remain excellent.
How to do it
Preparing rhubarb for the freezer takes only a few minutes. Follow these simple steps for the best results:
- Remove the leaves and wash the stalks. Rhubarb leaves are poisonous and must be discarded. Rinse the stalks under cold water and pat them dry.
- Trim the ends and cut. Trim off any tough or browned ends and slice the stalks into pieces. Half-inch to one-inch segments are a versatile size for most recipes. If you already know how you’ll use the rhubarb, cut it to match that recipe.
- Flash-freeze on a baking sheet. Line a rimmed baking sheet with parchment paper, spread the pieces in a single layer without crowding, and place the sheet in the freezer. One pound of rhubarb fits well on a standard half-sheet pan. Freeze until completely solid, usually about 24 hours.
- Store in airtight containers. Transfer the frozen pieces to a sealable freezer bag or a reusable airtight container. Press out excess air from bags before sealing. Label with the date and store for up to a year for best quality.
Expert tips and FAQs
- How long does frozen rhubarb keep? Properly stored in airtight containers or freezer bags, frozen rhubarb keeps well for up to one year. It remains safe beyond that, but quality and flavor may decline.
- Do you have to blanch rhubarb before freezing? No, blanching is not necessary. Rhubarb freezes well raw after washing, trimming, and cutting.
- Can I freeze rhubarb raw? Yes. Freezing raw rhubarb is the simplest method and makes it easy to add directly to recipes from the freezer.
- Is frozen rhubarb as good as fresh? For cooked and baked dishes, frozen rhubarb performs just as well as fresh. Thawed rhubarb becomes soft, so it’s best added frozen to recipes; you may need to add a few extra minutes to cooking or baking time.
- Should I thaw frozen rhubarb before baking? It’s not necessary and often not recommended. Using rhubarb while frozen helps maintain texture and simplifies handling.
- Can I freeze stewed rhubarb? Absolutely. If you prefer to prepare a compote, sauce, or stewed rhubarb first, cool it and freeze in airtight containers for ready-made fillings or toppings.
How to use it
Frozen rhubarb can be used in virtually any recipe that calls for cooked or baked fresh rhubarb. Popular uses include:
- Strawberry-rhubarb crisp or crumble
- Freshly pressed rhubarb juice or rhubarb-based beverages
- Sauces, compotes, and toppings for yogurt or ice cream
- Coffee cakes and quick breads
- Jams and preserves
How to Freeze Rhubarb
By Carolyn Gratzer Cope
Freezing rhubarb is quick, practical, and a great way to capture the season. Use this method to preserve rhubarb for pies, crisps, compotes, jams, and more.
Prep time
About 5 minutes active time, plus up to 24 hours to freeze solid.
Yields
Makes frozen rhubarb from 1 pound of stalks (about six servings of frozen pieces to use in recipes).
Ingredients
- 1 pound rhubarb stalks
Instructions
- Wash the rhubarb thoroughly and discard the leaves.
- Trim off and discard the ends of the stalks.
- Slice the stalks into 1/2- to 1-inch segments.
- Line a rimmed baking sheet with parchment and arrange the pieces in a single layer without crowding.
- Freeze until solid, about 24 hours.
- Transfer the frozen rhubarb to a zip-top freezer bag or other airtight container and seal tightly.
- Store in the freezer for up to one year and use in your favorite cooked or baked rhubarb recipes.
Notes
- If you already know which recipe you’ll use the rhubarb in, cut the pieces to the size required by that recipe. Otherwise, 1/2- to 1-inch pieces are a good all-purpose size.
- Flash-freezing on a sheet pan keeps pieces separate so you can take out exactly the amount you need without thawing the whole batch.
Nutrition (approximate per serving)
Serving: 1 | Calories: 16 kcal | Carbohydrates: 3 g | Protein: 1 g | Fiber: 1 g | Sugar: 1 g | Sodium: 3 mg
Additional info
Course: Fruit Desserts | Cuisine: American