How Do You Freeze Rhubarb
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If you’ve got rhubarb coming in faster than you can use it, freezing is one of the easiest ways to deal with the extra. You’ve got a few options, and none of them are complicated.
Can You Freeze Fresh Rhubarb?
Yes—you can freeze fresh rhubarb in several ways. Raw or cooked, in water, with or without sugar, in a syrup, orange juice or cooked as a sauce. First I’ll go over each option with my preferences. Then I’ve got some tips and ideas for you below.
Is There a Difference Between Red and Green Rhubarb?
The main difference between red and green rhubarb is the color. Both freeze just fine. Some people say red rhubarb is a little milder and green is more tart, but in most recipes, the difference isn’t a big deal. Just use what you’ve got. I like the red varieties… so much prettier but what I’ve got is green.
How to Freeze Fresh Rhubarb (Basic Raw Method)
This is the easiest way and the one I use most often. So simple. Just chop and freeze.
- Wash and trim rhubarb stalks. (remove the leaves and woody bottom of the stem)
- Cut into 1–2 inch pieces.
- Place into freezer bags or containers. Add sugar or sweetener if desired.
- Remove as much air as possible.
- Seal, label, and freeze.
Flash Freezing (For Loose Pieces)
If you don’t want the rhubarb to freeze into one big clump, take a few extra minutes to flash freeze.
- Spread cut rhubarb in a single layer on a cookie sheet lined with parchment paper or a baking mat to prevent sticking. (Optional but recommended!)
- Freeze until solid.
- Pour into freezer bags. Then place containers back into the freezer.
The parchment paper helps when it comes time to fill your bags. I pick up the edges of the paper and use it like a funnel. Slicing the pieces into bags like that is easier than scooping them up with a spoon or spatula.
Freeze in Measured Portions (So Handy Later)
I highly suggest this tip. I do this with many things in the freezer. It is especially helpful when you are just packaging in the fresh or cooked rhubarb.
- Measure rhubarb into recipe-sized amounts. (pick a measurement that you use often. 1 cup? 3 cups? More or less?)
- Place portions into sandwich bags or whatever bag is appropriate for your amount. (Mark the amounts on the bag)
- If you measure into non freezer bags simply place them all in one big freezer bag. This gives you the extra protection against freezer burn, with the ease of measured amounts and less expensive sandwich bags.
When you’re ready to use it, you just grab a bag—no measuring needed.
Measure it out now for those jam recipes you plan for later. Here’s a couple recipes for you. 🙂
Do You Need to Blanch Rhubarb for Freezing?
Personally, I don’t bother. Blanching softens the rhubarb more than I like, and since I’m usually using it in baking anyway, it’s not worth the extra step for me.
But if you want to blanch, it’s really easy:
- Bring a large pot of water to a full boil.
- Use plenty of water so it keeps boiling when you add the rhubarb.
- Blanch for about 1 minute.
- Cool quickly in ice water.
- Drain well. Freeze.
Be careful not to over blanch—this is just a quick step, not fully cooking.
Can You Freeze Rhubarb Stalks Whole?
You can freeze rhubarb stalks whole, but I don’t recommend it. Cutting them first into is the much better option. Remember rhubarb will soften in the freezer so stalks will not hold their texture anyway.
How do you Freeze Cooked Rhubarb
If you do want to cook your rhubarb before freezing. Or if you’ve already cooked your rhubarb down, you can freeze cooked rhubarb too.
- Place rhubarb in a pan with a small amount of water (just covering the bottom)
- Simmer until tender.
- Let cool completely. Drain or not as you like.
- Measure into portions.
- Pack, seal, and freeze.
You can sweeten it while cooking if you like: sugar, brown sugar, syrup, or honey all work well. Or cook in a bit of orange juice as the liquid instead of water.
Can You Freeze Rhubarb Sauce?
Yes—you can freeze rhubarb sauce very well. If you’ve already made a batch of rhubarb sauce:
- Let it cool
- Pour into freezer-safe containers
- Leave a little headspace for expansion
- Seal and freeze
Does Rhubarb Freeze Well?
Yes—rhubarb freezes very well.
As long as it’s packaged properly and kept cold, it will keep good quality for about a year. It won’t be crisp like fresh, but for cooking and baking, adding to pie, yogurt ice cream, it works great.
What Happens When You Thaw Rhubarb?
Frozen rhubarb will be softer when thawed. That’s normal and there are not a lot of ways around it. It still works perfectly for pies, crisps and cobblers, pancakes, muffins or other baked things.
Do You Need to Peel Rhubarb?
You don’t need to peel rhubarb before freezing. The skin softens during cooking, so I usually just wash, trim, and cut it up.
If you’ve got older, thicker stalks that feel a little tough, you can pull off a few of the outer strings—similar to celery—but even that is optional.
Recipe Card
All the step-by-step instructions—along with dry pack, sugar pack, and syrup options—are in the recipe card below. Don’t overthink it. Start simple, freeze it in portions, and you’ll be glad you did when you’re pulling out a bag months from now.
You can even freeze it first then use for jam later.
How to Freeze Rhubarb
Equipment
- Freezer Bags or containers
Ingredients
- Rhubarb
- Sugar optional
Instructions
Prep Rhubarb
- Wash, trim, and cut firm, tender stalks into 1–2 inch pieces
- (Optional) Blanch for 1 minute, cool quickly in ice water, and drain well
Option 1: Dry Pack (Most Common)
- Place rhubarb into freezer bags or containers
- Remove as much air as possible
- Seal, label, and freeze
Option 2: Sugar Pack
- Mix 1 cup sugar with 4 cups rhubarb
- Stir and let sit until juices form
- Pack into freezer containers or bags
- Seal, label, and freeze
Option 3: Syrup Pack
- Pack rhubarb into containers
- Cover with cooled syrup (see notes below)
- Use just enough syrup to cover the rhubarb
- Seal, label, and freeze
Notes
- Light Syrup: 2 cups sugar to 1 quart water
- Medium Syrup: 3 cups sugar to 1 quart water
