Freezing rhubarb for later use?

Freezing rhubarb for later use is an easy way to preserve this springtime favorite. If you have a lot of stalks you don’t want to use right away, consider freezing them for use over the spring and summer. Use them for strawberry shortcake or ice cream or enjoy them as a side dish with pork or chicken.

How to freeze rhubarb for later use?

You can freeze rhubarb in several ways. One way is to just toss chopped up stalks in the freezer. Just be sure to put them in a single layer, as they can take up a lot of room. The other option is to place the chopped up rhubarb in a baking dish and place in the freezer, then transfer the frozen chunk to a freezer bag. If you do plan to thaw the rhubarb, be sure to let it thaw completely before using it

Freezing rhubarb for use as sauce?

You can freeze rhubarb as soon as it’s picked to use it for sauces. Simply chop up the stalks just a bit smaller than you would for cooking and put them in a plastic bag. Make sure to remove any leaves or other debris first. You can even freeze the rhubarb after just washing it. You may not be able to get the same vibrant color as fresh, but you can still use it to make delicious sauces!

How to freeze rhubarb for winter?

To freeze rhubarb, simply clean and chop the stalks. Divide them into portions and spread the pieces on a baking sheet lined with wax paper. Freeze for a few hours until the stalks are firm, then transfer the pieces to airtight containers or plastic zip-top bags and store in the freezer for up to three months.

How to freeze rhubarb for use in a pie?

To freeze rhubarb for use in a pie, place the chopped rhubarb in a single layer on a baking sheet lined with wax paper. Once the rhubarb is frozen, transfer to freezer bags or other airtight containers.