Nothing screams Spring quite like the sweet-sour taste of the year’s first rhubarb. Baked into breads, pies, or muffin, or stewed to make sauces, or turned into a delectable jam, this lovely plant belongs to everyone’s backyard!
Rhubarb season is short, so keep some of your rhubarb abundance to enjoy later this year by freezing it! Freezing rhubarb is actually really easy and requires only a few steps. Here’s how to freeze rhubarb so you can enjoy it when it’s out of season.
1. Wash the rhubarb and remove the leaves if they are still attached.
2. Cut stalks into 1-inch pieces; lay them flat on a baking pan lined with parchment paper.
3. Freeze until firm, a few hours.
4. Transfer to freezer bags and store in the freezer for up to a year. You can use frozen rhubarb exactly the same way as fresh—in sauces, jams, pies, crumbles, and even syrup!
If you plan on baking with frozen rhubarb, thaw it first overnight. For sauces and jams, stew slowly at the beginning then follow your recipe.
Note: if you plan to keep frozen rhubarb for a long period of time, you can blanch quickly in boiling water, then rinse with cold water and drain before freezing.