Freeze Rhubarb Now for a Late Season Treat

Here in Colorado most gardeners and farmers are harvesting the final stalks of rhubarb, and it’s the perfect time to freeze a batch so you can enjoy it later in the season. Rhubarb freezes quite well, especially if you give it a quick blanche in boiling water. Simply trim the stalks and chop the rhubarb:

Drop it into a large pot of boiling water:

Cook for just one minute, then quickly remove the rhubarb with a slotted spoon and spread it on paper towels to drain.

Spread the rhubarb on a parchment-lined baking sheet and freeze, to keep the individual pieces separate rather than freezing in a mass. Then simply fold up the parchment paper around the frozen rhubarb:

…to make a nice, tidy packet.  Then I tuck the parchment packet into a freezer bag and store it for up to six months in the freezer.

A note about freezer bags:  although they are purported to be manufactured from ‘safe’ polyethylene, I try to avoid having food come directly in contact with plastic whenever possible. Because I wrap foods for the freezer in parchment paper, we can easily reuse freezer bags numerous times. This chart helps simplify the sometimes scary and confusing information about plastics.

What are you harvesting this month? I’d love to hear from you, and I hope you’re enjoying the summertime.

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>