You can get rhubarb or rhubarb by growing it yourself or buying it at a supermarket or market. Rhubarb is a delicious vegetable that can be added to jams, pies, sweets, and other baked goods. If any rhubarb is left, you can easily freeze it for later use. Properly frozen rhubarb can last up to 1 year. The most commonly used methods for freezing rhubarb are dry packaging and syrup packaging. Both of these methods can be done easily.
Step
Method 1 of 3: Washing and Cutting the Rhubarb
Step 1. Cut the leaves and the base
Place the rhubarb stalks on a flat surface (such as a cutting board). Cut off the top of the stem, near the leaves and remove all leaves as they are poisonous. Also cut the base of the stem about 3 cm from the bottom. This is the part that is embedded in the ground.
Step 2. Wash and dry the rhubarb
Rinse the rhubarb under cold running water. Remove any dirt on the rhubarb using your fingers or a clean cloth. Rhubarb has a hard texture so you can also scrub and clean it with a vegetable brush. Place the rhubarb stalks on a towel, then roll up each stem to dry.
If you have one, you can also dry the rhubarb using a salad spinner
Step 3. Cut the rhubarb stalks into small pieces (one bite)
Place the rhubarb stalks on a cutting board. Cut the stems of the rhubarb into about -1 cm in size. Small pieces are suitable for use in jams, pie fillings, and baked goods. Large pieces are suitable to be eaten directly or made sweets.
If you want to use rhubarb for a specific recipe, always follow the instructions in the recipe to determine the size of the pieces
Method 2 of 3: Freezing Rhubarb with Dry Packaging
Step 1. Boil the rhubarb for 1 minute
Put the water in the pot. Cover the pot and bring the water to a boil over medium-high heat. When the water boils, carefully put the rhubarb into the pot. One minute later, remove the pan from the heat and pour the rhubarb into a colander.
- Blanching rhubarb aims to keep the taste and color from changing, and can be stored for a long time.
- Blanching is the process of boiling food ingredients for a short time, then putting them in ice water to stop the cooking process.
Step 2. Dip the rhubarb in ice water
Put ice in a large bowl up to half, then add water to fill the basin. Place the drained rhubarb in the ice water for about 1 minute. It aims to stop the cooking process.
When blanching, make sure to dip the ingredients in the ice water for the same amount of time you boil them
Step 3. Dry the rhubarb
Drain the rhubarb back in the colander, and discard any ice cubes that get into the colander. Dry the rhubarb by placing it on a dry towel for a few minutes. You can also remove the water by putting the rhubarb in a salad spinner.
Step 4. Freeze the rhubarb pieces in the roasting pan
Transfer the rhubarb to the baking sheet, and spread it evenly in a single layer. This allows the rhubarb to freeze more quickly and evenly. Place the pan in the freezer, then close the door. Let the rhubarb freeze for at least 2 hours.
By freezing them in 1 layer, the rhubarb pieces won't stick together. This makes it easier to measure and divide the rhubarb when frozen
Step 5. Transfer the rhubarb to a freezer-safe container for long-term storage
When the rhubarb has frozen, remove the pan from the freezer. Transfer the rhubarb pieces to a freezer-safe plastic bag. Do not fill the bag more than two-thirds. Remove all air in the bag to prevent freezer burn (damage to food from exposure to cold air), and seal the bag tightly. Put the bag in the freezer for long term storage.
- You can write the date on the bag of rhubarb to determine the shelf life in the freezer.
- Rhubarb frozen with this method can last for about 1 year.
Method 3 of 3: Freezing Rhubarb with Syrup
Step 1. Make a simple syrup
Mix 500 grams of sugar and 1 liter of water in a saucepan. Bring the mixture to a boil over medium heat, and stir regularly. When the sugar has completely dissolved, turn off the heat.
You will need a sufficient amount of syrup to cover all the rhubarb. Depending on the amount of rhubarb you're freezing, you may need to make more syrup. Mix these two ingredients in a ratio of 2 parts water and 1 part sugar
Step 2. Let the syrup cool
Let the syrup cool for about 1 hour, until it is near room temperature. Next, transfer the syrup to the refrigerator and let it cool for at least 1 hour. The syrup should be chilled before mixing with the rhubarb.
Step 3. Mix the cold syrup with the rhubarb
Place the rhubarb pieces in a large bowl. Pour the syrup over the rhubarb and stir the mixture until the rhubarb is submerged in the syrup.
- Freezing the rhubarb in the syrup will preserve its flavor and color.
- To replace syrup, you can also use apple, peach, or white grape juice.
Step 4. Put the mixture in a freezer safe container
Transfer the rhubarb and syrup mixture to a freezer bag, leaving about 3 cm of room for the rhubarb to rise. Close the container tightly until it is airtight.
The ideal container for storing the rhubarb and syrup mixture is a plastic container or freezer-safe plastic bag
Step 5. Freeze the rhubarb and syrup mixture
Place the container in the freezer and let the rhubarb freeze for a few hours. You can write the date on the container to determine the shelf life of the rhubarb in the freezer. Rhubarb frozen with syrup or juice can last for about 1 year.
