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How to freeze rhubarb

Updated on August 20, 2010

Freezing rhubarb will stay edible for 9 months

Rhubarb is a great plant for making pies or other deserts, and it's also nutritious. Many people pick rhubarb that is just growing wildly and end up with way more than they can use at one time, unless they plan on making a lot of pies. Luckily, rhubarb can be frozen and it'll keep for about 9 months. If you have trouble keeping track of how much time has passed, just impregnate your wife or girlfriend when you stick the rhubarb in the freezer and when her water breaks pull the rhubarb out and make some pies with it. Then drive her to the hospital. 

Prepare rhubarb for freezing

First you want to separate your good rhubarb from your bad rhubarb. Use only the crisp stalks and discard any of those spongy areas. Then wash your stalks.

Cut your rhubarb into the sizes that you'll be eventually using them as. This usually means little pieces less than an inch long.

Blanching rhubarb

Now that you've got your pieces cut, I advise blanching them so they retain their color and flavor during the freezing process. Just boil up a pot of water and put rhubarb in (using a strainer) for about 1 minute. Immediately after taking the rhubarb out, immerse it in ice cold water. You need to do this because the heated rhubarb is starting to cook from the outside in and you have to halt that process. Now put the rhubarb on some paper towels to allow them to dry.

Dry pack freezing rhubarb

Now place your rhubarb on a baking sheet and spread it out. Place the baking sheet in the freezer. When the rhubarb has frozen after a few hours remove the baking sheet and put all the rhubarb in a ziploc bag and squeeze out all the air (I used to suck it out using a straw, so that works as well). It's probably a good idea to write the date on the bag so you know when 9 months has passed. That, or use the pregnancy method I described above.

Syrup packed rhubarb

Some people like to freeze their rhubarb in syrup. Dissolve 3 cups of sugar in 4 cups of water in a sauce pan and bring it to a boil. Stir it until the sugar is dissolved. Let it cool and then chill it overnight. Place your blanched rhubarb in a tupperware container and pour in the syrup. There should be about half an inch of room between the top of the rhubarb and syrup concoction and the lid of the container. This will allow for expansion while freezing. Make sure the lid is closed tightly and place it in the coldest part of the freezer. You should also remember to date the container.


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  • CASE1WORKER profile image


    7 years ago from UNITED KINGDOM

    oh my, i thought it had too high a water content to freeze. you learn something every day


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