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Freezing Rhubarb
Steps on how to freeze rhubarb
Course
Preserving Food
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
3
cups
Calories
16
kcal
Author
Kathy Berget
Ingredients
rhubarb
Instructions
Rinse and dry rhubarb stalks
Cut into ½" 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
Tips
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.
Do not eat the leaves from the rhubarb plant! They are toxic!
Nutrition
Serving:
0.5
cup
|
Calories:
16
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
218
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
75
IU
|
Vitamin C:
6
mg
|
Calcium:
65
mg
|
Iron:
0.2
mg