Freezing Rhubarb

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. It's 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 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 actually peel the rhubarb.

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• 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 premeasure 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 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.

More foods to preserve by freezing

• How to freeze raspberries
• Freezing fresh peaches
• Roasting and freezing peppers

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my homesteading posts, including recipes and gardening tips.

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