How to freeze rhubarb

In the peak of summer, when gardens are overflowing with fresh produce, you may find yourself with an abundance of rhubarb. Excited about all the delicious recipes you can whip up, you soon realize that you won’t be able to use it all before it spoils. So, what do you do when faced with this tart, versatile vegetable? Freezing rhubarb could be the perfect solution to store its vibrant flavor and enjoy it throughout the year.

To freeze rhubarb, first wash and chop it into small pieces, typically around 1-inch chunks. Blanch the rhubarb in boiling water for about one minute, then immediately plunge it into an ice bath to stop the cooking process. Drain and pat the pieces dry before spreading them in a single layer on a baking sheet to freeze for a couple of hours. Once frozen, transfer the rhubarb into airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Label the bags with the date, and store them in the freezer for up to a year.

Freezing rhubarb is a straightforward process that helps preserve its tart flavor and bright color. To start, select firm, fresh stalks of rhubarb. Rinse them thoroughly under running water to remove any dirt or debris. After washing, chop the rhubarb into 1-inch pieces. Chopping uniformly ensures that they freeze evenly and are easy to portion later when you decide to use them.

Next, it’s essential to blanch the rhubarb. Boiling water for this step is crucial because it helps to stop enzyme actions, which can lead to loss of flavor, color, and texture during freezing. Bring a pot of water to a rolling boil and then add the chopped rhubarb. Leave it to blanch for about one minute – just enough to soften it slightly without cooking it.

Once the minute is up, quickly remove the rhubarb from the boiling water and transfer it to a bowl filled with ice water. This process, known as “shocking,” helps preserve the rhubarb’s bright color and crisp texture. After a few minutes in the ice bath, drain the rhubarb in a colander and use a clean kitchen towel to pat it dry.

Now it’s time to freeze! Line a baking sheet with parchment paper and spread the blanched rhubarb pieces in a single, even layer. This step prevents them from sticking together when frozen. Place the baking sheet in the freezer for a couple of hours until the rhubarb is firm. Once frozen, you can transfer the rhubarb into airtight freezer bags, making sure to remove as much air as possible to avoid freezer burn.

Label each bag with the date to keep track of how long they’ve been stored. Properly frozen rhubarb can last up to a year in the freezer. Whenever you’re ready to use it, there’s no need to thaw the rhubarb beforehand. Simply toss it into your recipes straight from the freezer, whether you’re making pies, crumbles, or jams! This way, you can enjoy your summer harvest even in the coldest winter months.