Extend your rhubarb harvest by freezing it so you can use your rhubarb year-round. Freezing is the easiest way to preserve your rhubarb. Just a few minutes of prep in your kitchen and you'll have your rhubarb ready for the freezer.
Step-by-step directions on freezing rhubarb and tips on using frozen rhubarb.
Why freeze rhubarb
Rhubarb is usually available from mid-spring to early winter. Its tart flavor and vibrant colors can be utilized in so many different sweet and savory dishes.
Extending your rhubarb harvest means you can utilize this unique vegetable (it's technically a vegetable!) all year long.
Freezing the rhubarb is fast and easy and all you have to do to use it, is pull it out of the freezer and add straight to your favorite dish. I add the rhubarb frozen to my recipes.
I love freezing so much of what we have grown in our garden and rhubarb is one of the easiest to freeze.
What is rhubarb?
Rhubarb is a perennial plant that grows from rhizomes. The stalks of rhubarb are edible and are often red or green.
Rhubarb stalks resemble celery in looks but taste entirely different. They have a very tart taste. The stalks are used in recipes. The leaves contain high levels of oxalic acid and are inedible.
Rhubarb is one of the first plants we can harvest near the end of every spring.
If you grow rhubarb then you'll want to know how to preserve it so you can use it all year long. Freezing it is a great way to preserve your rhubarb harvest.
How do I harvest rhubarb?
Select a few stalks from each rhubarb plant to remove. Never take more than ¼ of the plant at a time. You want your plant to continue producing and taking too many stalks may cause it to die.
Use a small knife and cut the stalk near the base of the plant.
Remove leaves and discard. Rhubarb leaves are toxic and should not be consumed!
If you don't have a rhubarb plant growing in your garden, you can usually find it at your farmer's market or in some grocery stores.
How to freeze rhubarb
- Rinse rhubarb and remove any dirt from stalks. Dry stalks and cut off the ends if they are dry or hard.
- Remove any loose strings.
- Just grab and pull off the stringy parts. The strings can sometimes be a bit tough so removing them is a good idea. I only take off anything that is hanging. You do not need to peel the rhubarb.
- Chop into ½" chunks or cut into whatever size you are going to want to use. For muffins, I often want a smaller dice so I cut rhubarb just for that use. Once frozen, it's difficult to cut into smaller pieces.
- Place in a freezer-safe bag. I fill a gallon-sized bag full and then pull out the amount I need later.
- You could also measure a set amount and freeze just that amount in each bag.
- Label the bag with contents and date and place in your freezer.
Tips on how to freeze rhubarb
- You do not need to freeze rhubarb on a baking sheet first as long as you dry the stalks before adding them to the freezer bag.
- Cut rhubarb to the size you will need for a recipe.
- I usually cut into ½ inch pieces, but I also cut some of the rhubarb into ¼ inch pieces and store those separately. I use the smaller pieces in my rhubarb muffins!
- Always label your freezer bag and add the date.
- Use a freezer that does not have an automatic defrost.
- Rhubarb is best when used within one year.
- If rhubarb freezes together, just gently break apart while still in bag.
- Freeze the amount you have on hand. Sometimes I have just a few cups to freeze and other times I may have several dozen cups. You don't have to wait until you have a whole bag to freeze rhubarb.
Rhubarb FAQs
If stored in a deep freeze, or in a freezer without an auto-defrost, rhubarb will last up to one year.
No, rhubarb does not need to be blanched prior to freezing. Just wash, cut and freeze.
No, rhubarb leaves are toxic and should not be consumed. Please discard leaves and only use the stalks.
Recipes with frozen rhubarb
Use frozen rhubarb in any recipe calling for rhubarb. Just use it straight from the freezer. Do not thaw first! Increase baking time by 5-10 minutes.
More foods to preserve by freezing
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Check out all my homesteading posts, including recipes and gardening tips.
More recipes for preserving food
Freezing Rhubarb
Ingredients
- rhubarb
Instructions
- Rinse and dry rhubarb stalks
- Cut into ½ inch pieces or any size that you will need later
- Place in a freezer safe bag
- Label and date bag
- Place bag of rhubarb in freezer
Notes
- Always label your freezer bag and add the date.
- Cut rhubarb to the size you will need for a recipe.
- Freeze in a freezer that does not have an automatic defrost.
- Use rhubarb within one year.
- If rhubarb freezes together, just gently break apart while still in bag.
- Freeze the amount you have on hand. Sometimes I have just a few cups to freeze and other times I may have several dozen cups.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Debbie says
Freezing get mushy. How do you prevent that?
Thanks
Debbie
Kathy says
Hi Debbie,
When thawing the rhubarb, it does turn mushy. Cooking the rhubarb also turns it mushy. When I use my frozen rhubarb, I don't thaw it before using. I stir it right into the batter for muffins, bread, or coffee cake frozen. If it's for a pie or cobbler, I add it frozen too. Once cooked, I cannot tell any difference and cannot detect that it was frozen.
Hope that helps!
Kathy
Nancy Wright says
This article is very helpful and full of
Great and helpful information. Rhubarb is my most favorite pie. And my family can’t wait for the jam every spring. Thank you so much for sharing.
Kathy says
Thanks, Nancy!!! Rhubarb is a favorite in our house too! Glad this was helpful.
Kathy 🙂
Connie KNAPPER says
When you freeze rhubarb, as it thaws out, are you spse to drain the juice off before you use it?
Kathy says
Hi Connie,
It depends on the recipe. Most of the times, I will use the juice or use the rhubarb while it's still frozen. In my rhubarb muffins and in my rhubarb crisp, I use the rhubarb from a frozen state.
I hope that helps!
Kathy 🙂
Heather says
Great article but rhubarb should always be pulled, not cut at the base.
Kathy says
Hi Heather,
Thank you! How to harvest rhubarb seems to be one of those things that people have differing opinions on. My mother-in-law and I just had this same conversation a few weeks ago. She likes to pull, I prefer to cut. 🙂
Valentina says
This is such a great idea. Everyone I know who loves rhubarb awaits it's relatively short season with such anticipation. I love how pretty it looks with that bit of frost in your first photo, too. 🙂 ~Valentina
Joanna R. says
I read on another article that states you should never cut the rhubarb stalk but rather twist and pull it out by the root.
Kathy says
Interesting. I haven't heard that tip before. Thanks for sharing.
Fred G says
Just in time for rhubarb season.
David @ Spiced says
Several dozen cups!? Holy cow, Kathy! I'm jealous of your freezer! At any given time, you must have the most amazing selection of frozen berries, rhubarb, fish, etc. The timing on this post is perfect as rhubarb season is wrapping up. We didn't do much of a garden this year with the new house (just a couple tomato plants in pots), but perhaps we'll plant some rhubarb next year! You've inspired me!
Kathy says
It gets a little crazy. We have three large deep freezers. Two are in our basement and one in the shop. It's great for storing things but it's also easy to forget what's in there!
annie@ciaochowbambina says
Although I don't grow rhubarb, it is a special treat! If I ever do have a garden - I'll know where to go for great tips! Thank you!!
Dawn - Girl Heart Food says
Though I was only able to harvest our rhubarb only once so far this season, I know I'll refer back to this later on because we usually end up with lots! Freezing is such a great idea so I can enjoy rhubarb all year long! Thanks for this Kathy 🙂