Freezing fresh rhubarb is easy and a great way to preserve this tart spring vegetable for later use. Here's a step-by-step guide:
1. Prepare the Rhubarb
- Clean the stalks: Wash the rhubarb stalks thoroughly to remove any dirt or debris.
- Trim the ends: Cut off and discard the root end and the leaves (rhubarb leaves are poisonous).
- Slice the stalks: Chop the rhubarb stalks into 1-inch pieces. The size is up to you, but this is a good, general size for most recipes.
2. Freezing Options
You have a few options when it comes to actually freezing the rhubarb.
Option 1: Dry Pack (Recommended)
This method prevents clumping and makes it easier to measure out portions later.
- Spread on a tray: Arrange the sliced rhubarb in a single layer on a baking sheet lined with parchment paper or a silicone mat. Ensure the pieces don't touch each other.
- Pre-freeze: Freeze the tray for 1-2 hours, or until the rhubarb pieces are solid. This prevents them from sticking together.
- Bag and label: Transfer the frozen rhubarb pieces to freezer-safe bags or containers. Label with the date and contents.
- Remove air: Press out as much air as possible from the bags before sealing to prevent freezer burn.
Option 2: Sugar Pack
This method helps maintain the rhubarb's color and texture, and is good for sweeter preparations.
- Combine with sugar: In a bowl, mix the sliced rhubarb with sugar. A general ratio is 1 cup of sugar per 4 cups of rhubarb, but adjust to your preference.
- Pack into containers: Pack the sugared rhubarb into freezer-safe containers, leaving some headspace (about 1/2 inch) to allow for expansion during freezing.
- Label and freeze: Label with the date and contents. Freeze.
Option 3: Syrup Pack
Similar to the sugar pack, a syrup pack provides a protective barrier against freezer burn. This is less common, but can be effective.
- Make a syrup: Prepare a light syrup by dissolving sugar in water (e.g., 1 cup sugar to 2 cups water). Cool the syrup completely.
- Submerge in syrup: Place the sliced rhubarb in freezer-safe containers and pour the cooled syrup over them, ensuring they are fully submerged. Leave headspace for expansion.
- Label and freeze: Label with the date and contents. Freeze.
3. Storage and Usage
- Storage Life: Properly frozen rhubarb can last for 8-12 months in the freezer.
- Thawing: You can use frozen rhubarb directly in most recipes without thawing. If thawing is needed, thaw it in the refrigerator. Note that thawed rhubarb will be softer than fresh rhubarb.
- Uses: Frozen rhubarb is great for pies, crumbles, jams, sauces, and compotes.
Summary
Freezing rhubarb is straightforward: clean, trim, slice, and then freeze it using your preferred method (dry pack, sugar pack, or syrup pack) for optimal preservation. Enjoy your rhubarb all year round!
