Freezing rhubarb is a great way to preserve its tangy flavor for use in pies, crisps, jams, and other dishes throughout the year. Here’s a step-by-step guide on how to freeze rhubarb effectively:
1. Select and Prepare Rhubarb
- Choose Fresh Rhubarb: Select firm, crisp rhubarb stalks that are bright in color with no signs of wilting or blemishing. Avoid stalks that are overly large or have started to flower, as they may be woody and less flavorful.
- Wash Thoroughly: Rinse the rhubarb stalks under cold water to remove any dirt or residue.
- Cut the Rhubarb: Trim the ends and cut the stalks into uniform pieces. You can cut them into 1-inch chunks or smaller pieces depending on your preference and intended use.
2. Blanching (Optional)
Blanching rhubarb is optional but can help preserve its color and texture. It’s often not necessary for rhubarb, especially if you plan to use it in cooked recipes.
- Prepare Boiling Water and Ice Bath: Fill a pot with water and bring it to a boil. Prepare a bowl of ice water.
- Blanching Process:
- Blanch rhubarb pieces for about 1-2 minutes.
- Cool Quickly: Immediately transfer the blanched rhubarb to the ice water to stop the cooking process. Cool for the same amount of time as blanching.
- Drain Thoroughly: Drain the rhubarb pieces well to remove excess water.
3. Flash Freeze the Rhubarb
Flash freezing helps prevent the rhubarb pieces from sticking together, making it easier to use just what you need.
- Arrange on a Baking Sheet: Spread the rhubarb pieces in a single layer on a baking sheet lined with parchment paper. Ensure that the pieces are not touching.
- Freeze Until Solid: Place the baking sheet in the freezer and freeze the rhubarb for 1-2 hours, or until the pieces are solid.
4. Package and Store
Proper packaging is essential for preventing freezer burn and maintaining the quality of the rhubarb.
- Use Airtight Containers or Freezer Bags: Transfer the frozen rhubarb to airtight freezer bags or containers. For convenience, portion the rhubarb into meal-sized amounts.
- Remove Air: Squeeze out as much air as possible from the bags to prevent freezer burn. Vacuum-sealing is also a great option if you have the equipment.
- Label and Date: Clearly label each bag or container with the date of freezing to keep track of how long it’s been stored.
5. Using Frozen Rhubarb
Frozen rhubarb is versatile and can be used in various recipes.
- Cooking from Frozen: You can use frozen rhubarb directly in recipes like pies, crisps, and sauces. Simply add it to your dish without thawing.
- Thawing: If you prefer to thaw rhubarb, transfer it to the refrigerator and let it thaw overnight. For quicker thawing, you can use the microwave or cook it directly from frozen.
Additional Tips
- Blanching Time: If you choose to blanch, be careful not to over-blanch, as it can affect the texture of the rhubarb.
- Portioning: Portion rhubarb before freezing to make it easier to use only what you need for each recipe.
- Prevent Freezer Burn: Proper packaging and removing excess air are crucial to maintaining the quality of the frozen rhubarb.
By following these steps, you can successfully freeze rhubarb and enjoy its unique flavor and versatility in your dishes throughout the year.
