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How to Freeze Rhubarb

Updated July 18, 2017

Although usually considered a fruit, rhubarb is actually a vegetable that thrives in cold climates. It has a tart, earthy flavour, and mixing it with sugar or honey helps to balance out its acidity. Rhubarb is also known as the "pie plant," but it's also frequently used in jams and crumbles. Freezing rhubarb for later use will not affect its quality if done properly. If you'd prefer to freeze the rhubarb raw, omit the second step in the first two freezing methods.

Wash and trim the rhubarb stalks. Cut them into small pieces, between 1 and 2 inches in length.

Fill a pot with water and bring it to a boil. Add the rhubarb pieces and cook them for one minute. Immerse the cooked rhubarb immediately in cold water to retain the colour and flavour. Drain the rhubarb into a colander and allow it to dry.

Place the rhubarb pieces into freezer-safe containers. Leave 1/2 inch of space between the rhubarb and the container's top.

Seal the edges of the container with freezer tape. Label the container with the contents and date, and place it in the freezer.

Wash and trim the rhubarb stalks. Cut them into small pieces, between 1 and 2 inches in length.

Fill a pot with water and bring it to a boil. Add the rhubarb pieces and cook them for one minute. Immerse the cooked rhubarb immediately in cold water to retain its colour and flavour. Drain the rhubarb into a colander and allow it to dry.

Place the rhubarb pieces into a freezer-safe container. Pour a cold syrup over the rhubarb that is composed of one part sugar to one part water. Leave 1/2 inch of space between the rhubarb/syrup and the container's top.

Seal the edges of the container with freezer tape. Label the container with the contents and date, and place it in the freezer.

Wash and trim the rhubarb stalks. Cut them into small pieces, between 1 and 2 inches in length.

Fill a pot with water and bring it to a boil. Place 0.907kg. of prepared rhubarb into the pot and boil it for two minutes. Drain the rhubarb into a colander and allow it to cool. Press the cooked rhubarb through a sieve. Mix 2/3 cup of sugar with the rhubarb purée.

Scoop the rhubarb purée into a freezer-safe container. Leave 1/2 inch of head space between the rhubarb purée and the container's top.

Seal the edges of the container with freezer tape. Label the container with the contents and date, and place it in the freezer.

Tip

Look for flat stalks, and avoid ones that are curled or limp. Deep red stalks taste sweeter and have a richer flavour. Only cook rhubarb in non-aluminium pots because of its acidity.

Warning

Never eat the leaves of the rhubarb plant, cooked or raw - they contain a toxin called oxalate.

Things You'll Need

  • Sharp knife
  • Pot
  • Colander
  • Sugar
  • Freezer-safe container
  • Freezer tape
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About the Author

Based in Toronto, Christine Pillman has worked as a writer and editor since 1996. She has worked for Harlequin Enterprises, "Scott's" directories and "Boards" magazine. Pillman earned an honors B.A. in English from the University of Toronto, as well as a diploma in book and magazine publishing from Centennial College.