Best Way to Freeze Rhubarb – Rate My Recipes

Freezing rhubarb is the easiest and most effective way to preserve its tart, fruity goodness for use all year long. Whether you’re baking crisps, making jam, or blending it into smoothies, frozen rhubarb retains its flavor and nutrients beautifully when stored properly.

Why You’ll Love This Method

Freezing rhubarb is quick, simple, and requires no special equipment. By following a few easy steps, you can have a freezer stocked with ready-to-use rhubarb for pies, compotes, sauces, and more. It’s a great way to extend rhubarb’s short season and reduce waste from garden or farmers market overload.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh rhubarb stalks
Optional: sugar (if sweetening before freezing)

Directions

Wash and trim: Rinse rhubarb stalks thoroughly and trim off the ends and any leaves (note: rhubarb leaves are toxic and should be discarded).
Cut into pieces: Slice rhubarb into ½-inch to 1-inch pieces for easier use later.
Optional blanching: To preserve color and texture better, blanch rhubarb by boiling for 1 minute, then transferring to an ice water bath. Drain well. (Blanching is optional but helpful for long-term storage.)
Flash freeze: Spread cut rhubarb pieces in a single layer on a baking sheet lined with parchment paper. Freeze for 24 hours until solid.
Transfer to freezer bags: Place frozen rhubarb into labeled, airtight freezer bags or containers. Remove as much air as possible before sealing.
Store: Return to the freezer and use within 12 months for best quality.

Servings and timing

This method can be used for any quantity of rhubarb.
Prep time: 1015 minutes
Blanching (optional): 5 minutes
Flash freezing: 24 hours
Total time: about 35 hours

Variations

Sweetened Rhubarb: Toss chopped rhubarb with sugar (¼ cup per 4 cups of rhubarb) before freezing for ready-to-use sweetened batches.
Pre-portioned Freezing: Freeze in 1or 2-cup portions in separate bags for easy measuring.
Pureed Rhubarb: Cook down and puree rhubarb before freezing if you plan to use it in sauces or drinks.

storage/reheating

Frozen rhubarb should be stored in a deep freezer at 0°F (-18°C) or lower. It will last up to 1 year with minimal loss in flavor or texture. No reheating is needed—use straight from the freezer in most recipes, especially in baking or jams. For more delicate uses, thaw overnight in the refrigerator and drain excess liquid.

FAQs

Do I need to peel rhubarb before freezing?

No, peeling isn’t necessary unless the stalks are very thick and stringy. Most rhubarb softens during cooking anyway.

Should I blanch rhubarb before freezing?

Blanching is optional. It helps preserve color, texture, and nutrients, but unblanched rhubarb also freezes well.

Can I freeze rhubarb without flash freezing?

Yes, but pieces may clump together in storage. Flash freezing keeps them separate for easier portioning.

How do I thaw frozen rhubarb?

For most baked goods, no thawing is needed. For precise recipes, thaw in the fridge and drain excess liquid.

Will frozen rhubarb be mushy?

It softens slightly after freezing, which is perfect for cooked recipes. It won’t stay crisp, but the flavor holds up well.

Can I use frozen rhubarb in crisps and pies?

Absolutely! Just toss it in frozen and adjust the baking time slightly if needed.

How long does frozen rhubarb last?

For best quality, use within 12 months. It may last longer but could lose some flavor or texture.

Can I freeze cooked rhubarb?

Yes, stewed or pureed rhubarb freezes very well and is great for sauces, jams, and desserts.

Is it okay to freeze rhubarb with other fruits?

Yes. You can freeze rhubarb together with strawberries or other fruits if you commonly use them together.

Does freezing affect the taste?

Not significantly. The tart flavor stays intact, making it excellent for off-season recipes.

Conclusion

Freezing rhubarb is a smart and simple way to enjoy its unique flavor long after the growing season ends. With minimal prep and no special tools, you can keep rhubarb ready for pies, jams, crisps, and more. Just wash, chop, freeze—and enjoy year-round versatility from your freezer stash.

Description

Freezing rhubarb is the easiest way to preserve it for later use in crisps, pies, jams, and more. No need to cook it first — just wash, chop, and freeze! Follow this method to keep your rhubarb fresh, bright, and ready to use straight from the freezer.

Wash:
Rinse the rhubarb stalks thoroughly under cool water to remove any dirt.
Trim:
Cut off and discard the leaves (they’re toxic) and trim the ends of the stalks.
Chop:
Slice the rhubarb into 1/2-inch to 1-inch pieces — whatever size you typically use in recipes.
Optional Blanching (for best texture):
- Bring a pot of water to a boil.
- Blanch chopped rhubarb for 1 minute, then transfer immediately to an ice water bath.
- Drain and pat dry thoroughly.
  (Skip this step if you’re using the rhubarb in baked goods — most people do!)
Flash Freeze:
Spread the rhubarb pieces out in a single layer on a baking sheet lined with parchment paper. Freeze for 23 hours until solid.
Transfer to Freezer Bags:
Place frozen rhubarb into freezer-safe bags or containers. Label with the date and amount.

Notes

Frozen rhubarb can be used straight from the freezer — no need to thaw for most recipes.
It keeps well in the freezer for up to 1 year.
Great for use in crisps, muffins, compotes, sauces, and jams.