How to Freeze and Store Rhubarb
Bryan Gardner
A delicious and underutilized vegetable, rhubarb is at its peak from April until June—just in time for Easter and Mother's Day. Also known as pieplant, it has a tart flavor and bright color. While its leaves are poisonous, the stalks are safe to eat and are quite tasty when cooked with a sweetener, making them a great addition to a number of desserts. You can enjoy the vegetable for months to come despite the short harvest period by freezing and storing them properly.
Related: Make Our Delicious Strawberry-Rhubarb Crisp
Freezing and Storing Rhubarb
The easiest way to store rhubarb so you can enjoy it when it's no longer in season is to freeze it—it's a simple and straightforward process. Begin by cutting stalks into 1-inch pieces. Lay them flat on a parchment-lined baking pan. Then, simply freeze them until they are firm to the touch, which will take a few hours. Place them in freezer bags, and store them in the freezer for up to a year.
How to Use Frozen Rhubarb
Use frozen rhubarb the same way as fresh—in sauces, pies, and crumbles. They go well with fruits like strawberries for a lip-smacking Rhubarb Crumb Bars dessert and are a downright delight when used in our showstopping Rosy Rhubarb-Meringue Cake. Or transform any classic piece of cheesecake or even a piece of toast into a rhubarb-enhanced treat with our Rhubarb Compote. No matter which recipe you choose, rhubarb is a lovely springtime flavor that will add a little extra something to your next soirée.
