Learn how to freeze rhubarb the easy way to make sure all of the delicious fruit goes to good use. Then, you can use it later in jam, pie, crisps, or cobblers with a simple technique that takes just minutes!
The rhubarb plant we have in our garden always surprises me when it’s ready—and I’m not always ready to use it. To make sure it stays fresh and I can put it to use when I have time and other fresh ingredients to pair it with, I use this easy method to freeze it for future use in pies, crisps, cobblers, and/or jam.
I have been using this easy method for how to freeze rhubarb for over a decade and it works so well each year I do it. It also takes just minutes, which means it’s one of the fastest ways to preserve fruit.
You can use this method to freeze rhubarb from your garden, the grocery store, or the farmers market.
(You may also like Strawberry Chia Jam, which is a great way to use rhubarb, Easy Blueberry Crisp, and my go-to freezer meals.)
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Ingredients You Need
Here’s a look at what you need to freeze rhubarb to use in future recipes.
Step-by-Step Instructions
Here’s a look at the easy process of freezing rhubarb. Scroll down to the bottom of the post for the full information.
Step 1. Discard the leaves if the stalks have leaves. Wash well and trim any rough ends.
Step 2. Slice into thin pieces. Place into a zip top freezer bag and press flat. Seal and freeze.
Frequently Asked Questions
You can freeze fresh rhubarb raw, so there’s no need to blanch it first. And you can put it directly into recipes straight from the freezer too!
You can store rhubarb in the freezer for up to 6-12 months, which means you can save it until you have plenty of strawberries to pair it with—or until you are ready to bake a pie.
How to Use Frozen Rhubarb
You can use frozen rhubarb just as you would fresh in your favorite recipes for jam, cobblers, crisps, pies, and muffins. There’s no need to thaw it or do anything else to it before you use it.
Best Rhubarb Recipes
Here are some of my favorite rhubarb recipes to put your frozen rhubarb to use.
I’d love to hear how you like to use your rhubarb, so please comment below to share!
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Pick your rhubarb. (Or buy a bunch from the farmers market or store.)
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Discard the leaves if the stalks have leaves.
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Wash well and trim any rough ends. Slice into thin pieces.
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Place into a zip-top freezer bag and press flat to remove as much air as possible and to spread the rhubarb out in one even layer. Seal.
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Place bag onto a small baking sheet and freeze for at least 4 hours.
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Remove the baking sheet and store the bag flat or upright. Measure out frozen rhubarb in any recipe you like.
Calories: 102kcal, Carbohydrates: 22g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 20mg, Potassium: 1405mg, Fiber: 9g, Sugar: 5g, Vitamin A: 498IU, Vitamin C: 39mg, Calcium: 420mg, Iron: 1mg
This post was first published June 2018.