Rhubarb is a perennial plant with a fleshy stem that is edible, comparable to celery. Only the stalk is edible since the leafy greens are harmful and contain a high quantity of oxalate acid.
Rhubarb is a vegetable according to botany. However, it is often sweetened and prepared in the same manner as fruits. Fresh rhubarb appears in farmers markets throughout the Northern Hemisphere in late April. This tasty stem is generally only accessible until early summer.
If you wish to enjoy this vegetable in a few months, you might consider purchasing it in bulk and storing it. So, can raw rhubarb be frozen?
You certainly can! Rhubarb freezes quite well and is excellent for jams, compotes, pies, and other baked products.
Continue reading. We’ll show you how to freeze rhubarbs quickly and easily!
Contents
- Preparing and Blanching Rhubarb for Freezing
- How to Freeze Rhubarb In Dry Pack
- Freezing Rhubarb In Syrup Pack
- Thawing and Using Frozen Rhubarb
- How Long Can You Refrigerate and Freeze Rhubarb?
- FAQs
- FAQs
- What is the best way to freeze fresh rhubarb?
- Is frozen rhubarb as good as fresh?
- Do you have to peel rhubarb before freezing?
- How long will rhubarb last in freezer?
- How do you freeze rhubarb so it doesn’t get mushy?
- Is it better to freeze rhubarb raw or cooked?
- Does frozen rhubarb get mushy?
- How long will rhubarb last in the refrigerator?
- Can I use frozen rhubarb for pie without thawing?
- Will rhubarb survive a hard freeze?
Preparing and Blanching Rhubarb for Freezing
You may freeze rhubarb for later use whether you collect it from your own garden or purchase it from a grocery store.
There are two methods to freeze the edible stalk: dry pack and syrup pack. It may be frozen uncooked or blanched and frozen.
If you expect to utilize the rhubarb within 2 to 3 months, you don’t need to blanch it before freezing it. Blanching, on the other hand, is strongly advised to retain the gorgeous red color, texture, and acidic qualities, particularly if you want to freeze it all year.
Whatever freezing process you choose, it is critical to use fresh, young, firm, and sensitive stalks. Larger stalks are frequently stringier than medium-sized stalks. Avoid those that seem to be withered, woody, or excessively bruised.
Following the selection of the appropriate stalks, the following processes are taken to prepare rhubarb for freezing.
1. Remove any residual leafy greens (if there are any) since they are harmful.
2. Cut the stalk at both the top and bottom.
3. Wash with running water and no soap. Remove any filth by gently scrubbing with a vegetable brush.
4. Thoroughly dry them and cut them into 1-inch lengths or other sizes appropriate for your favorite dishes. Smaller chunks are ideal for jams, compote, and pie fillings.
5. If you prefer to freeze rhubarb raw, skip the blanching step and go to the packing stage.
6. To blanch, bring a kettle of water to a boil and quickly chill in a big dish of cold water and ice.
7. Blanch the cut stalks for 1 minute in boiling water.
8. When the timer goes off, rapidly place the blanched stalks in an ice bath to halt the cooking process.
9. Let them cool promptly for a few minutes.
10. Drain them off in a colander for packaging.
You may then choose between a dry pack (nothing extra added) and a syrup pack.
How to Freeze Rhubarb In Dry Pack
1. Arrange the rhubarb pieces in a single layer on a tray coated with parchment paper. Make sure there is adequate space between them so that they can freeze separately.
2. Flash freeze for a few hours, or until solid.
3. Pack them in a freezer bag.
4. Leave as little air as possible and carefully shut the bag.
5. Write the freezing date and the amount.
6. Transfer the package into the freezer.
Freezing Rhubarb In Syrup Pack
1. Make 40% syrup by combining 2 cups sugar and 4 cups lukewarm water. You may also use honey or corn syrup in lieu of some of the sugar.
2. Stir the solution until all of the sugar has dissolved, yielding a clear solution.
3. Chill the syrup before use.
4. Once the syrup and rhubarb are cold enough to handle, place them in a freezer-safe container. Packing in a mason jar or glass jar is also an option.
5. Make sure each piece is covered in syrup.
6. Leave some headroom and carefully shut the container.
7. Write the freezing date, substance, and quantity on the label.
8. Transfer to the freezer.
Thawing and Using Frozen Rhubarb
You have three alternatives for safely thawing frozen rhubarb. Refrigerator thawing is the preferred method. Simply place the frozen packet in the refrigerator and allow it to thaw gradually. If you don’t have much time, defrost it in a cold water bath or microwave and use it right away.
After thawing, previously frozen rhubarb tastes just like fresh. It may almost be used to replace real rhubarb in traditional strawberry-rhubarb pies, cobbler, muffins, and other baked items. Or in jams, preserves, and compotes (either alone or in combination with other fruits and berries).
If you’re creating jams or compotes, you may throw frozen rhubarb right into the pot without thawing it beforehand.
How Long Can You Refrigerate and Freeze Rhubarb?
If properly prepared and frozen, fresh rhubarb may last up to 10 to 12 months. Because unblanched, raw rhubarb does not keep its taste, texture, or color for long, it is best used within 2 to 3 months.
It should be safe to use as long as it is continually frozen at 0 F. However, the vibrant color and zesty tastes will fade somewhat with time. As a result, it is better to utilize it when it is still fresh.
FAQs
Yes. The frozen form is just as excellent as the fresh one in terms of nutritional content and use. Freezing extends the shelf life and protects the nutrients. In addition, it may be used in any dish that calls for fresh rhubarb.
Yes. It may be frozen in the same way as other fruit pies. Flash freeze leftover pie slices until they have solid before covering them in a double layer of cling film. Wrapped pies should be placed in a freezer bag, sealed securely, and frozen for 3 to 4 months.
You certainly can! As usual, prepare the filling according to your preferred recipe. If making a big quantity, measure out the filling for one recipe and store it in a freezer-safe container. Leave headroom and firmly seal it for up to 6 to 8 months. To use, defrost it until soft enough to spoon into the pie dough and bake as normal.
Summary
Rhubarb may be frozen fresh or blanched, dry or syrup packed. If you wish to freeze it for more than three months, blanch the stem before freezing. Use frozen rhubarb in the same way you would fresh. It’s great for pies, cobblers, muffins, jams, compotes, and preserves!
See more:
- Can celery be frozen?
- Can lettuce be frozen?
- How to freeze carrots?
*image by HandmadePicture/depositphotos
FAQs
What is the best way to freeze fresh rhubarb?
Rhubarb Freezing Instructions
The stalks should be cleaned and trimmed. Remove the root and leaf ends and discard.
Cut the rhubarb into slices.
Freeze the rhubarb in flat chunks.
Place the rhubarb in freezer-safe bags ahead of time.
Before sealing, remove as much air as possible.
Use one of these methods to extend the life of rhubarb in the freezer.
Is frozen rhubarb as good as fresh?
Rhubarb is one of the greatest items to freeze since it can be used just like fresh. Because of the blanching phase, the color of frozen rhubarb dishes will mirror the rose hue of fresh leafstalks—and the tangy taste will be just as delicious.
Do you have to peel rhubarb before freezing?
Is it necessary to peel rhubarb before freezing it? No. Simply give it a nice wash.
How long will rhubarb last in freezer?
Rhubarb may be stored for up to a year, just in time for the following rhubarb season!
How do you freeze rhubarb so it doesn’t get mushy?
Instructions
Trim the stems of rhubarb. Remove and dispose of the leaves.
Cut the rhubarb into 12-inch thick slices. Place the pieces on a baking sheet or freezer-safe pan in a single layer.
Transfer the frozen pieces to a freezer bag or container, seal tightly, and label. You may keep it in the freezer for up to a year.
Is it better to freeze rhubarb raw or cooked?
Rhubarb may be frozen raw, blanched, or completely cooked. Whatever stage you freeze it at, the rhubarb will break down more as it defrosts, so it’s best used in recipes that don’t need clean sticks of it.
Does frozen rhubarb get mushy?
The best option is to begin freezing. Rhubarb freezes well but becomes mushy when thawed. As a result, I cut it into parts appropriate for the next meal — a few cups of small-diced rhubarb for muffins, a separate container of coarsely chopped rhubarb for pie, and so on.
How long will rhubarb last in the refrigerator?
The more delicious the stalks, the darker the crimson hue. Larger stalks are stringy and less delicate than medium stalks. Trim and discard leaves for optimum storage. Unwashed and wrapped, the stalks may be stored in the refrigerator for up to three weeks.
Can I use frozen rhubarb for pie without thawing?
Is it necessary to defrost frozen rhubarb before preparing this pie? Yes, you must defrost frozen rhubarb before preparing rhubarb pie. This will provide an exact measurement as well as enable you to remove any extra water that may otherwise result in watery pie filling.
Will rhubarb survive a hard freeze?
Rhubarb is a resilient plant. Temperatures in the high twenties or low thirties normally do not do any harm. To induce substantial harm, temperatures in the mid-twenties or lower are normally necessary. Rhubarb that has been frozen will have dark, shriveled leaves and fragile, weak leaf stems.
