How to Freeze Rhubarb: A Step-by-Step Guide
Rhubarb is a delicious and nutritious vegetable that can be enjoyed all year round when frozen correctly. Freezing rhubarb can be a simple process, and allow you to enjoy it throughout the year by preserving it. Read on to learn how to freeze rhubarb the right way so that it retains its taste and texture without becoming mushy.
What You'll Need to Freeze Rhubarb
Before you begin freezing your rhubarb, you will need to make sure you have the right equipment. First, you will need a cutting board and a sharp knife. Second, you will need a pot for blanching, ice water for cooling the rhubarb after blanching, freezer bags or containers for storage, and a marker for labeling. Once you have gathered your supplies, you are ready to begin the process.
It is important to make sure that all of your supplies are clean and sanitized before you begin. This will help to ensure that your rhubarb is safe to eat after it has been frozen. Additionally, make sure that you are using a sharp knife to cut the rhubarb into small pieces. This will help to ensure that the rhubarb cooks evenly and quickly during the blanching process.
Step 1 – Clean and Trim the Rhubarb
Start by rinsing the rhubarb stalks under cold water. Use a clean produce brush if necessary to remove any dirt or debris from the surface of the stalks. Next, trim off any dry, brown ends. You will also want to discard any leaves, as they are not safe to eat.
Once the rhubarb is clean and trimmed, cut the stalks into 1-inch pieces. If the stalks are particularly thick, you may want to cut them into smaller pieces. This will help the rhubarb cook evenly and ensure that it is tender when finished.
Step 2 – Cut into Pieces
Once your rhubarb is prepped, you can begin cutting it into smaller pieces. Depending on your desired size and use, you can cut the rhubarb into slices, cubes, or dices. Aim for uniform sizes when possible so that the pieces cook evenly.
When cutting the rhubarb, use a sharp knife to ensure clean cuts. If you are using a cutting board, make sure it is clean and dry to avoid any contamination. Additionally, you may want to wear gloves to protect your hands from the acidity of the rhubarb.
Step 3 – Blanch the Rhubarb
Before freezing rhubarb, you need to blanch it first. This process helps to deactivate enzymes that would otherwise break down the rhubarb in freezing temperatures. Fill a pot with water and bring to a rapid boil, then add the rhubarb pieces and cook for 3 minutes. After 3 minutes, quickly remove from the boiling water and plunge into a bowl of ice water to halt the cooking process.
Once the rhubarb is blanched, it is ready to be frozen. Place the rhubarb pieces on a baking sheet and place in the freezer for 1-2 hours. Once the rhubarb is frozen, transfer to a freezer-safe container or bag and store in the freezer for up to 6 months.
Step 4 – Cool and Drain the Rhubarb
Once the rhubarb has cooled, use a slotted spoon to remove it from the ice bath. Shake off any excess water and place the rhubarb onto a clean kitchen towel to dry.
Step 5 – Place in Freezer Bags or Containers
Once the rhubarb has been blanched and cooled, you can place it into labeled freezer bags or containers. An easy way to do this is to line up all of your labeling items (namely your containers/bags or ink pens) then divide and scoop the rhubarb parts into the different bags or containers. Use as much airtight packaging as possible to prevent freezer burn.
When labeling the bags or containers, make sure to include the date that the rhubarb was frozen. This will help you keep track of how long the rhubarb has been in the freezer and ensure that you use it before it goes bad. Additionally, if you are freezing multiple batches of rhubarb, make sure to label each batch with a different date.
Step 6 – Label and Freeze
Finally, make sure that each package is labeled with the contents and date. This will help you remember how long it has been in the freezer and what is inside. Place all packages inside the freezer and allow to freeze overnight.
When labeling the packages, make sure to use a permanent marker so that the labels don't come off in the freezer. Additionally, it is important to store the packages in an organized manner so that you can easily find what you are looking for when you need it.
Tips for Storing Frozen Rhubarb
When storing frozen rhubarb, be sure to keep it at a consistent temperature of 0°F (-18°C). Additionally, if you plan on using frozen rhubarb for cooking purposes, be sure to thaw it first. Letting frozen rhubarb thaw on its own in cold water will ensure optimal texture when cooked.
When thawing frozen rhubarb, it is important to remember that it will lose some of its texture and flavor. To avoid this, it is best to thaw it slowly in the refrigerator. Additionally, it is important to use the thawed rhubarb within a few days of thawing, as it will not keep for long.
How to Use Frozen Rhubarb
Frozen rhubarb is perfect for making pies, compotes, cobblers, preserves, crumbles, cake toppings, muffins and other desserts. You can also add frozen rhubarb directly into smoothies or sauces. If adding frozen rhubarb to cooked dishes, do so toward the end of cooking time so that it does not become mushy.
Freezing rhubarb is an easy way to preserve this delicious vegetable and make it available year-round. By following these steps outlined above you will be able to enjoy the sweet, tangy flavor of rhubarb in any season of the year.
When using frozen rhubarb, it is important to remember that it will not be as firm as fresh rhubarb. Therefore, it is best to use frozen rhubarb in recipes that require a softer texture, such as pies, compotes, and crumbles. Additionally, frozen rhubarb will release more liquid than fresh rhubarb, so it is important to adjust the amount of liquid in the recipe accordingly.
