How to Freeze and Store Rhubarb
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 its short harvesting period by freezing and storing them properly.
Prepare to Freeze and Store 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 one-inch pieces; lay them flat on a parchment-lined baking pan. Simply freeze them until they are firm to the touch, which will take a few hours. Then, 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 make any classic piece of cheesecake or even a piece of toast 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.