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sliced frozen rhubarb inside of a ziplock plastic bag
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How to Freeze Rhubarb

Enjoy tangy, flavorful rhubarb year-round by learning How to Freeze Rhubarb in a few simple steps! Plus, you'll love these easy rhubarb recipes!
Course Prep, Side Dish
Cuisine American
Keyword freeze rhubarb, freezing rhubarb, frozen rhubarb, how to freeze rhubarb
Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings 2 cups
Calories 11kcal
Author Isabel Laessig

Equipment

Ingredients

  • 2 stalks fresh rhubarb sliced into 1-inch pieces, about 2 cups

Instructions

  • Begin by cutting washed and trimmed rhubarb stalks (see notes below) into 1-inch pieces. Make sure all leaves are discarded. Lay the stalks flat on a parchment-lined baking sheet.
    2 stalks fresh rhubarb
    sliced rhubarb on a baking sheet
  • Place in the freezer and freeze until the stalks are firm to the touch, which will take a few hours. Place them into freezer-safe bags, press out as much air as possible, and store them in the freezer for up to a year. Make sure to label with the date!
    adding frozen sliced rhubarb to a plastic ziplock bag

Video

Notes

Trimming Rhubarb
Before you can freeze raw rhubarb, it needs to be trimmed and washed.
To trim rhubarb, cut the ends of each stalk. You want to trim away the lower white end of each stalk in addition to all of the leaves, leaving you with just the pink (sometimes slightly green) flesh of the stalk.
  • Discard the leaves immediately – they are toxic.
Washing Rhubarb
Once you’ve trimmed the stalks and thrown away the leaves, rinse the stalks under cold running water and gently scrub to remove any debris or dirt. Once clean, dry gently with a towel or paper towels.
How to Cut Rhubarb
  1. Rest washed and trimmed rhubarb stalks on a cutting board.
  2. Using a sharp knife, cut the stalks at an angle into 1-inch pieces.
  3. Once all stalks are cut, you can prepare them for freezing.
Blanching Rhubarb
This is an optional step before freezing.
To better preserve the color and texture of your rhubarb, you can blanch it in boiling water for 1-2 minutes before freezing. To do so, boil a large pot of water. Once boiling, add the rhubarb and let it cook for 1 minute. Remove, then place in a bowl of ice water.
Once cooled down again, follow the instructions below to freeze rhubarb.

Nutrition

Serving: 1stalk | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 0.1mg