Learn the easiest way to freeze fresh rhubarb to use later in jam, pie, crisps, or cobblers with a simple technique that takes just minutes to do!
How to Freeze Rhubarb
The rhubarb plant we have in our garden always surprises me when it’s ready—and I’m not always ready to use it. To make sure it stays fresh and I can put it to use when I have time and other fresh ingredients to pair it with, I use this easy method to freeze it for future use in pies, crisps, cobblers, and/or jam.
TIP: You can use this method to freeze rhubarb from your garden, the grocery store, or the farmer’s market.
How to Freeze Rhubarb Step-by-Step
Here’s a look at the easy process of freezing rhubarb. Scroll down to the bottom of the post for the full information.
- Pick your rhubarb. (Or pick up a bunch from the farmer’s market or store.)
- Discard the leaves if the stalks have leaves.
- Wash well and trim any rough ends. Slice into thin pieces.
- Place into a zip top freezer bag and press flat to remove as much air as possible. Spread the rhubarb out in one even layer. Seal.
- Place bag onto a small baking sheet and freeze.
- You can remove the baking sheet and store the bag of frozen rhubarb flat, or upright.
TIP: The pieces are now individually frozen and won’t stick together, so you can measure it out frozen to use in recipes.
Do you have to blanch rhubarb to freeze it?
You can freeze fresh rhubarb raw, so there’s no need to blanch it first. And you can put it directly into recipes straight from the freezer too!
How long is rhubarb good in the freezer?
You can store rhubarb in the freezer for up to 6-12 months, which means you can save it until you have plenty of strawberries to pair it with—or until you are ready to bake a pie.
How to Use Frozen Rhubarb
You can use frozen rhubarb just as you would fresh in your favorite recipes for jam, cobblers, crisps, pies, and muffins. There’s no need to thaw it or do anything else to it before you use it.
Best Rhubarb Recipes
Here are some of my favorite rhubarb recipes to put your frozen rhubarb to use.
- Rhubarb Blueberry Cobbler
- Strawberry Rhubarb Jam
- Homemade Rhubarb Crisp
- Rhubarb Upside Down Cake
- Rhubarb Muffins with Streusel
I’d love to hear how you like to use your rhubarb, so please comment below to share!
How to Freeze Rhubarb
Ingredients
- 1 bunch fresh rhubarb
Instructions
- Pick your rhubarb. (Or pick up a bunch from the farmer's market or store.)
- Discard the leaves if the stalks have leaves.
- Wash well and trim any rough ends. Slice into thin pieces.
- Place into a zip top freezer bag and press flat to remove as much air as possible and to spread the rhubarb out in one even layer. Seal.
- Place bag onto a small baking sheet and freeze for at least 4 hours.
- Remove the baking sheet and store the bag flat or upright. Measure out frozen rhubarb in any recipe you like.
Notes
- Store in the freezer for up to 6-12 months.
- Use in recipes like Blueberry Rhubarb Cobbler or Strawberry Rhubarb Chia Jam.
Do you have to dry the rhubarb after you’ve rinsed it off? Or can you just put it in the bag and flatten it then freeze it?0
I would dry it at least a bit so you don’t get a lot of ice in the freezer bag (which could add extra water to a baked good if you plan to use the rhubarb that way)
When my mom or MIL prepare rhubarb they peel the outside off the the stalks, but I don’t see that in the recipe. Is it necessary? How does it affect the outcome to peel or not peel the rhubarb?
I’ve never found it to be necessary. If it was tough and left a little too long growing, it could be necessary. If you have a hard time cutting through it, you could peel it if you want.
I made some rhubarb brownies and rhubarb bread but what I’m not sure about is if I can freeze these products once
I’ve baked them. I should be able to do that, right?
Yes, you should be able to do that. Just let them cool fully first before wrapping and storing.
Can you shred the rhubarb before freezing it? I have a few recipes that call for it to be shredded, problem is I let it get away from me and now I have more than I can handle lol. So I am hoping I can freeze both ways, cut and shredded.
Thank you!
Sure! Just press it flat in the bag so it’s in a thin layer, which will thaw faster.
Thank you Thank you!! I have never seen rhubarb in the grocer until yesterday and I LOVE it so much! It brings back a really happy childhood with my grandma and baking pies. Sooooo 45 years later there it was and I bought a bunch of it. I had planned on making pies etc today and my husband surprised me with a pop up 3 day get-a-way. So finding your recipe to be able to freeze made me really happy. Thank you for posting!
I am so glad and ENJOY that trip!
Love, love, love rhubarb thank you for the tips.
Above the recipe it says you can store in the freezer up to 6 months. In the actual recipe it says 3 months. Which is correct?
6 months, sorry about that!