How to Freeze Rhubarb
Use this method when you have too much fresh rhubarb to use at once or you'd like to save it to use later. It works with any amount.
Servings: 4
Calories: 102kcal
Ingredients
- 1 bunch fresh rhubarb
Instructions
- Pick your rhubarb. (Or buy a bunch from the farmers 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.
Nutrition
Calories: 102kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 1405mg | Fiber: 9g | Sugar: 5g | Vitamin A: 498IU | Vitamin C: 39mg | Calcium: 420mg | Iron: 1mg