Freezing fresh rhubarb is a great way to preserve rhubarb to use use throughout the year. There are a couple of ways to freeze rhubarb and have good results. They way you choose to freeze rhubarb will depend on what you want to use the frozen rhubarb for. In this step-by-step guide you’ll learn everything you need to know about freezing rhubarb. 

What is Rhubarb

Technically, rhubarb is a vegetable but because of it’s tart flavor, it’s usually sweetened and treated like fruit. The only part of the rhubarb plant that is edible are the stalks. Rhubarb stalks are the part of the plant that the leaves are attached to. The leaves have a high levels of oxalic acid in them and are not for human or animal consumption. However, once removed from the stalks, the rhubarb leaves can be tossed in the compost pile. 

Where to Find Rhubarb

Rhubarb is an easy to grow perennial plant that is ready for harvest in late spring and early summer. If you live in a warm climate (zone 9) you can grow rhubarb as an annual. If you don’t grow your own rhubarb, you can find it in season at the farmer’s market and local grocery store. When buying rhubarb, you’ll buy just the rhubarb stalks which look a lot like celery stalks, the leave will have already been removed. Be sure to choose fresh, firm stalks when buying rhubarb.

​Freezing Raw Rhubarb

The easiest way to freeze rhubarb is to freeze it raw using the dry pack method. If you have a large rhubarb patch this the best way to put up a lot of rhubarb during rhubarb season. Just follow these simple steps…

1. Remove leaves, cut the bottom end off and remove any tough strings from the rhubarb stalks 
2. Wash the stalks and pat dry
3. Chop the rhubarb stalks into 1/2-inch to 1-inch pieces (or whatever size you normally cook with)
4. Measure 2 cups of chopped rhubarb and put in a resealable freezer bag (or use vacuum sealer bags).
5. Remove as much air from the bag as you can to prevent freezer burn and seal the bag. 
6. Label the bag and store in the freezer for up to 1 year. 

This method will freeze the rhubarb into a big chuck, which is fine for most recipes. If you want the frozen rhubarb to be in individual pieces they can be frozen on a baking sheet before putting them into the freezer bag. 

1. Prepare a rimmed baking sheet by lining it with parchment paper. Parchment paper isn’t necessary, however, it makes transferring the frozen rhubarb pieces very easy. 
2. Lay the rhubarb pieces in a single layer on prepared baking sheet. 
3. Put the baking sheet in the freezer for several hours. 
4. Transfer the frozen pieces into resealable freezer bags and remove all the air to prevent freezer burn. 
5. Label the bag and store in the freezer for up to 1 year.

Freezing Blanched Rhubarb

Like other vegetables, blanching rhubarb helps the frozen rhubarb retain it’s color and flavor. Blanching inactivates enzymes that reduce the nutritional quality of food. According to the National Center for Home Food Preservation, blanching is NOT necessary for rhubarb, however, if you want the best quality and color retention, you’ll want to blanch rhubarb before freezing. Here is how to freeze blanched rhubarb using the dry pack method.

1. Fill a large pot with water and bring it to a boil over high heat
2. Fill a large bowl about halfway with cold water
3. Remove leaves, cut the bottom end off and remove any tough strings from the rhubarb stalks 
4. Wash the stalks and pat dry
5. Chop the rhubarb stalks into 1/2-inch to 1-inch pieces (or whatever size you normally cook with)
6. Once the water is to a full rolling  boil, put rhubarb pieces into the pot of water and boil for 1 minute
7. During that minute, add ice to the large bowl of cold water
8. Using a slotted spoon, move rhubarb from boiling water and put it in the ice bath to quickly cool.
9. Remove the cooled rhubarb from the ice bath and pat dry. 
10. Pack into airtight containers, label, and freeze for up to 1 year.

Syrup Packed Frozen Rhubarb

 Rhubarb is such a tart vegetable that it’s almost always served with some kind of sweetener. Many people like to freeze rhubarb in syrup which will help cut down on freezer burn. Raw rhubarb and blanched rhubarb can be frozen in syrup. 

Glass containers such as mason jars work great for freezing rhubarb in syrup. You can also use resealable freezer bags. You cannot use vacuum sealer bags for freezing rhubarb in syrup.

1. Tightly pack raw or blanched rhubarb into containers 
2. Pour cold heavy (40%) syrup over the rhubarb. Leaving 1-inch headspace
3. Add lid to container and label.

Thawing Frozen Rhubarb

Thaw frozen rhubarb by leaving the container at room temperature for an hour or so. If you froze the rhubarb in a bag, it’s a good idea to put a bowl under it case the bag got a hole in it while in the freezer (it happens to the best of us!) If you need it thawed quicker than that, hold it under cold running water to thaw. 

​When rhubarb thaws, it will release a lot of liquid, be sure to reserve the liquid for the recipe you are making. 

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​Using Frozen Rhubarb

Because rhubarb freezes so well, it’s easy it end up with a freezer full of it! Here are some rhubarb recipes to help you use up the rhubarb stash. 

Balsamic Strawberry Rhubarb Jam

Rhubarb Custard Pie

Rhubarb Bars with Oatmeal

Canned Rhubarb

Rhubarb Pie Filling

Thanks for sharing!