I went to the farmer’s market the other day to shop for some fresh vegetables, and I was able to purchase quite a lot of fresh rhubarbs. I love to use rhubarbs for pies and cobblers, or sometimes, just plainly cook them. I can’t use all the rhubarbs I bought in just one recipe, so would it be okay if I freeze them for longer storage?
Rhubarbs are good vegetables to store especially when you crave for some pies during the winter. The good thing about them is that you can freeze them for longer storage.
Freezing rhubarbs is a simple process, which only requires minimal steps. All you have to do is to clean them, cut the stalks based on your desired length, then put them in your freezer. They can last for months or even a year if stored well.
Yes, you can freeze rhubarb. The impact on taste will depend on how it is frozen – if it is frozen in a syrup or sauce, the taste will be stronger than if it is frozen whole or in chunks. The impact on texture will also depend on how it is frozen – if it is frozen whole or in chunks, the texture will be more intact than if it is frozen in a syrup or sauce. It will last for about 6-8 months in the freezer.
Can You Freeze Rhubarb?
You can freeze rhubarb, but be sure to only keep the stalks. Do not eat the rhubarb leaves because they are poisonous. If you do, be sure to seek medical attention immediately.
When freezing rhubarbs, be sure to select stalks that are firm, crisp and blemish-free, in order to achieve best results when you intend to use them.
If you do not plan to store rhubarbs immediately after you got them, be sure to leave about 2-3 inches of the leaves to keep the moisture in the stalk and help it stay fresh.
You can store rhubarbs in the fridge for two weeks but you can keep them in the freezer for a year you seal and store them well.
You can use frozen rhubarbs the same way you use the fresh ones – you can add them to your pies, cobblers, sauces, and other recipes.
You can immediately add frozen rhubarbs into your recipes while they are cooking but you can also partially thaw them in the fridge or in room temperature before using.
How to Freeze Rhubarb
The process of freezing rhubarbs is quick and easy. Here’s how to do it:
- Wash the rhubarb stalks and pat them completely dry.
- Cut off any wilted parts from the stalk, and remove the stringy parts. Don’t forget to remove all the leaves.
- Chop the rhubarb into your desired length.
- You can blanch the rhubarbs by submerging them into boiling water for a few minutes then putting them in an ice water bath to preserve their color and flavor. This step is optional and if you don’t have the time to do so, you can proceed immediately to step #5.
- Spread the chopped rhubarb pieces on a baking tray in one layer with spaces in between them then put them in the freezer.
- Once they have frozen, place them in air tight freezer bags or containers based on your desired measurement. It would be best to freeze your desired amounts in separate bags so you won’t need to thaw the entire bag or container.
- Seal the containers then label them with the date. Place them in the freezer and use within a year.
Precautions to Take When Freezing Rhubarb
When freezing rhubarb, there are some important steps to take in order to ensure that your rhubarb retains its flavor and texture. Here is a list of the prepping steps you’ll need to take:
1. Cut off the leaves and discard them.
2. Chop the rhubarb into 1-inch pieces.
3. Blanch the chopped rhubarb in boiling water for one minute.
4. Drain the blanched rhubarb and place it in a single layer on a baking sheet lined with parchment paper or wax paper.
5. Place the baking sheet in the freezer and freeze the rhubarb for several hours, or overnight.
6. Once frozen, place the rhubarb into freezer-safe bags or containers and return to the freezer.
How To Thaw Frozen Rhubarb
When you freeze Rhubarb, it will last for up to six months in the freezer. To thaw it, simply remove it from the freezer and place it in the fridge overnight. The next day, you can cut off the stems and use a sharp knife to slice the Rhubarb into small pieces. It’s best to use Rhubarb soon after it’s been thawed, but if you need to store it for a day or two, you can place it in an airtight container in the fridge.
How Long Does Rhubarb Last (Stays Fresh) Outside at Room Temperature?
The general consensus is that rhubarb will stay fresh at room temperature for about two or three days. It’s best to store it in a plastic bag in the fridge, where it will last for up to a week.
When you’re ready to use the rhubarb, trim off any wilted or damaged leaves and discard them. Cut the stalks into 1-2 inch pieces, leaving the root attached. Rinse the rhubarb thoroughly under cold water and then dry it off with a paper towel.
Rhubarb is a healthy vegetable and is safe to eat even if it’s been outside of the fridge for a few days. However, if you notice any signs of spoilage (mold,
How Long Does Rhubarb Last (Stays Fresh) in the Fridge?
If you’re wondering how long rhubarb lasts in the fridge, it will last about 5-7 days after being harvested. However, it’s important to note that once the leaves have been removed from the stalks, the stalks will start to degrade more quickly. So if you’re looking to store them for an extended period of time, it’s best to keep them attached to the leaves.
As far as safety is concerned, rhubarb is perfectly safe to eat even if it’s been in the fridge for a week or two. However, it might not taste as fresh and crisp as when it was first harvested.
How To Use Up Extra/Leftover Rhubarb?
– Rhubarb crisp or crumble: Top a layer of sliced rhubarb with a crumbly mixture made of oats, flour, sugar, and butter. Bake in the oven until golden and bubbly.
– Rhubarb cake: Mix chopped rhubarb with some sugar, flour, baking powder, and eggs. Pour into a buttered loaf tin and bake until golden brown.
– Rhubarb jam: Combine chopped rhubarb with sugar, lemon juice, and optional spices like cinnamon or ginger. Bring to a boil then cook over low heat until thickened.
– Rhubarb compote: Stew chopped rhubarb with honey or sugar and a spiced syrup.
This rhubarb crumble recipe can make a great dessert for any season. Find out more about the recipe here:
Do you want to make a sweet treat for your friends who will be coming over? Try making this strawberry rhubarb custard pie to wow them!
Thought rhubarb is only intended for pies and meals? This rhubarb limeade can prove you wrong! See the recipe here:
Yes, you can freeze rhubarb. Frozen rhubarb will last for 3-4 months in the freezer if stored properly. Follow these steps for freezing rhubarb: Remove the leaves, wash them in cold water, and cut into small pieces. Mix 1 cup of sugar per every 4 cups of rhubarb. Add in lemon juice and stir well to mix everything up. If you want a more intense flavor, you can add some strawberry or cherry jam. You can then freeze the mixture into containers or freezer bags (remember not to fill them to the brim). If you want to get rid of the excess water after thawing, use a saucepan to heat your mixture. Then strain it over a bowl and transfer into a storage container.
So, what has your experience with freezing rhubarb been like? I hope you were able to freeze it successfully and please don’t hesitate to share your experience with me in the comment section below.