How to Freeze Rhubarb
Fresh rhubarb is only available for a limited time each year. Once you know how to freeze rhubarb, you’ll be able to enjoy it later in the year. You can also use it in many delicious recipes. 
Both my neighbour Christie and my friend Denise grow rhubarb in their gardens. Fortunately, this means that I am the lucky recipient of fresh rhubarb every year. I am super thankful for this as I’m a fan of this unusual vegetable.
If you aren’t fortunate enough to have a neighbour or friend that grows it and gifts it to you, you can find it at Farmer’s Markets and even sometimes in the produce section of the grocery store when it is in season.
If you’re a fan of this vegetable too, there’s great news. Rhubarb freezes beautifully. Freezing rhubarb is very easy as it doesn’t require blanching beforehand.
In the video below, we show you how to harvest and freeze your rhubarb:
How to freeze rhubarb:
Method for if you’re wanting to be able to take out smaller amounts of rhubarb from the bag:
- Cut the leaves and the tails off the rhubarb stalks.
- Wash the stalks.
- Dry them well using a tea towel or paper towels.
- Using a sharp knife, slice into 1/4″ to 1/2″ pieces.
- Place the slices on a cookie sheet in a single layer and place the baking sheet in the freezer.
- Once frozen, transfer the rhubarb pieces into a large resealable freezer bag.
- Remove the excess air from the bag, seal, and freeze.
- For best results, close the bag almost all the way and then insert a straw in the opening to suck out whatever air is left. This will prevent freezer burn. Do this whenever you take some rhubarb out and are resealing the bag.
Method for how to freeze rhubarb for use in recipes:
- Cut the leaves and the tails off the rhubarb stalks.
- Wash the stalks.
- Dry them well using a tea towel or paper towels.
- Using a sharp knife, slice into 1/4″ to 1/2″ pieces.
- Measure into 1 or 2 cups and transfer to a medium sized resealable freezer bag.*
- Label the bag “1 cup” or “2 cups” so that you don’t need to re-measure.
- Remove the excess air, seal, and freeze. For best results and to prevent freezer burn, close the bag almost all the way shut and insert a straw in the opening and use that to suck out any air that is left.
- When needed, dump the contents of the bag into the recipe you need it for.
*I measure all of mine into 2 cups because if a recipe calls for one cup, I just double it as we have a large family.
You don’t need to thaw the rhubarb before adding it into a recipe.
Once frozen, rhubarb keeps for up to one year as long as the air is removed from the bag.
Ideas for using your frozen rhubarb:
In case you have rhubarb sitting in your freezer and aren’t sure what to do with it, I’ve gathered some ideas and recipes for you.
- Add it to smoothies. My husband loves the tartness this gives.
- Rhubarb muffins
- Easy Rhubarb Cake
- Rhubarb crisp or any variation such as combining it with strawberry, apple, or other fruits. I’m partial to pairing it with Saskatoon berries myself!
- soda
- Rhubarb compote
- Rhubarb Dream Bars
- ice cream (homemade or as a topping)
- jam
- stewed rhubarb
- Rhubarb Cinnamon Buns
- in salads
- Rhubarb pie
- salsa
- pickles
- Rhubarb & Date Chutney
- Rhubarb Platz (I had never heard of this before until my neighbour introduced me to her delicious squares)
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