How to Freeze Rhubarb
Freezing rhubarb will allow you to enjoy it year-round in pies, crisps, and more. Choose from dry pack, sugar pack, or syrup methods.
Print Recipe
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
Notes:
You can also pack rhubarb using syrup:
- Light Syrup: 2 cups sugar to 1 quart water
- Medium Syrup: 3 cups sugar to 1 quart water