Freezing Rhubarb

By freezing rhubarb you not only save some money, but most importantly you will be able to make your favourite rhubarb crumble or rhubarb pie anytime during the year even at times, when rhubarb is not in season.

Freezing rhubarb is very easy. You can just wash your rhubarb, place it in the freezing bag and stick it in the freezer, however this way will not preserve your rhubarb in the best possible condition for longer period of time, such as a whole year.

To get the best result and the best possible flavour of your frozen rhubarb you want to make sure that the rhubarb that you are about to freeze is clean and crisp, fully matured and with no visible blemishes.
Clean the hard dirt of each selected stalk and wash them separately under running tap water. Cut each stalk into little blocks, removing the stringy parts of the plant.

You will need to boil your rhubarb before you place it in the freezer, as you want to kill those enzymes that make rhubarb decay and going bad eventually. You can place your diced rhubarb in the large strainer and leave it in the boiling water for approximately 2 minutes.

Drop the strainer with rhubarb into cold water, preferably bowl full of ice and water. This rapid change in the temperature will preserve the crispness of your rhubarb and will keep it fresh for longer.

Drain the rhubarb and place it on the clean kitchen towel to dry. Once the rhubarb is dry place it on the tray and freeze for an hour or two, just until it is frozen enough. Remove it from freezer, and place your rhubarb pieces into plastic ziplog bags. Don’t forget to leave some space in the bag for rhubarb to expand. Squeeze out all the air and place it back in the freezer.

It doesn’t get simpler than that.