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Freezing Rhubarb

Category Vegetables
Preserve your rhubarb harvest for use later in the year by storing it in the freezer. This is a guide about freezing rhubarb.
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July 22, 20060 found this helpful

Selecting High-Quality Fruit Rhubarb:

Choose firm, crisp, brightly-colored stalks with good flavor and few fibers. There are red and green stalked varieties, so you can't always use color as an indicator. Large stalks will be tough. Stalks the thickness of your thumb are a good size for harvesting. Twist (don't cut) outside stalks to remove them. Preventing the plant from flowering and going to seed will prolong harvest.
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Preparing for Freezing:

Wash stalks and remove all leaves. Trim and cut into 1-2 inch pieces or lengths you find suitable for freezing. Rhubarb can be frozen either raw or preheated. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.

Best Freezing Method(s):

Unsweetened (Plain) Pack

Pack cleaned and prepared rhubarb (either raw or preheated) tightly into suitable containers, leaving 1/2 inch of headspace. Seal, label and freeze.

Syrup Pack

Pack prepared rhubarb (either raw or preheated) tightly into containers and cover with a medium syrup (3 cups sugar to 4 cups water). Leave 1/2 inch of headspace. Seal, label and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing rhubarb includes freezer-grade plastic bags, rigid plastic containers or glass containers, heavy-duty aluminum foil and foil containers. freezing guide
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Maximum Storage Time:

10 to 12 months at 0ºF.

Thawing:

Because rhubarb is usually used for cooking, baking or making jams, the loss of texture during freezing is not important. Defrost rhubarb in the refrigerator or in the microwave according to manufacturer's specifications.

Tips & Shortcuts:

Rhubarb leaves contain a highly poisonous toxin called oxalic acid. Never cook with or eat the leaves and discard them safely away from children and pets.

Refrigerating Rhubarb:

Remove leaves from stalks and place in perforated plastic bags or wrap in plastic. Store 3 to 5 days.
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Questions

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June 30, 20120 found this helpful

Can you freeze rhubarb after you have cooked it and added sugar?

By Ph

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Answers

July 1, 20120 found this helpful

I don't see why not. Just remember to leave head-space, should be fine.
Marg from England

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November 15, 20130 found this helpful

How long is thawed rhubarb safe in the refrigerator?

By Christine

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August 31, 20120 found this helpful

Can you freeze rhubarb and celery?

By Millie W

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By 0 found this helpful
June 8, 2012

I would like to know how to freeze rhubarb for future recipes.

By runner from Sudbury, Ontario

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