Rhubarb season is short, but you can use the vegetable year-round if you follow our freezing and storage advice.
Credit: 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.

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.

Comments (2)

Martha Stewart Member
June 12, 2021
Pick the rhubarb sooner to get tender stalks. If you have difficulty cutting the stalks, it has become overgrown.
Martha Stewart Member
September 27, 2015
Rather, this is another question. Are you supposed to peel the stalks before freezing? My first attempt I just thawed. My husband cut and washed the stalks for me and he cut them too big. So I am trying to cut them smaller. The outsides of the stalks are so tough that I can't cut them with a serrated knife. I would imagine my pie would be too hard to chew. I was given the rhubarb. Any thought on this problem?