How To Freeze Rhubarb
The easiest way to preserve rhubarb is in your freezer. This guide will show you step by step how to freeze rhubarb.
Servings 6 cups
Calories 17kcal
Cost $5
Equipment
- Half sheet pans
- wax paper
- Sharp knife and cutting board
- Freezer bags
Ingredients
- Fresh Rhubarb As much or little as you want
Instructions
- Prepare your pans by lining them with wax paper.
- Dice the rhubarb into ½ inch pieces.
- Put the rhubarb pieces onto the prepared pans. They should not be touching each other.
- Place the pans in the freezer, uncovered for 4 hours or until frozen.
- Label the freezer bags while the fruit is freezing. Include what it is, and the date.
- After the rhubarb is frozen, remove the pans from the freezer and transfer the frozen pieces to the labeled freezer bags. Stack in the freezer for later use.
Notes
- This method is known as flash freezing.. This is beneficial because each piece is frozen individually and won’t be stuck together in one big clump. This makes it easy to grab exactly the amount you need, when you need it, for your recipes.
- Double bagging is always a great idea. Things get tossed around in the freezer, and bags can tear or get small holes in them. In the event that you were going to use a whole bag of rhubarb and you were going to thaw it, this can leave a mess.
- Be sure to label your bags with both the contents and the date!
- Rhubarb will stay good in the freezer for up to one year.
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 1mg