How to Freeze Rhubarb

Enjoy the flavors of spring all year long by freezing rhubarb for later! This post explains How to Freeze Rhubarb raw or cooked, plus I share the many ways you can use frozen rhubarb. 

Can You Freeze Rhubarb? 

Freezing rhubarb for later use is the best way to take advantage of its short growing season. Rhubarb can be frozen raw or cooked and it retains its taste and texture very well. 

I love stocking up on rhubarb when it goes on sale in the spring. It’s a more expensive produce item, even when it’s on sale, so buying it in bulk and freezing it for future baking projects is often the best deal. 

Some grocery stores sell frozen rhubarb, but I don’t find it to be as flavorful as rhubarb that you prepare and freeze yourself. 

In this post, I’ll walk you through the many ways to freeze rhubarb as well as explain what it even is in the first place. 

What Is Rhubarb?

Rhubarb grows in stalks, almost similar in appearance to celery— except that it ranges in color from pale green, to pinkish, to dark red. 

Only the fibrous stalks are edible. The leaves on rhubarb plants are poisonous, so you’ll always need to discard them (and be careful if you are growing rhubarb and have pets!). 

Tip: When planning for recipes, keep in mind that 1 pound of fresh, uncooked rhubarb equals approximately 3 cups of cooked rhubarb.

Is Rhubarb a Fruit or a Vegetable? 

Technically rhubarb is a vegetable, but most people eat and use it like a fruit. 

What Does Rhubarb Taste Like? 

Rhubarb has a tart flavor that pairs incredibly well with sweeter fruits, like strawberries. Although rhubarb is safe to eat raw, I much prefer sweetening it and then baking it. 

Tip: Redder rhubarb stalks have a slightly sweeter flavor than those that aren’t as red! 

When Is Rhubarb in Season?

Rhubarb season runs from April to June. It’s one of the few items of produce that is only available during a single season, so enjoy it while it lasts or freeze some for the future! 

Want to check out more info about seasonal fruits and veggies? Head over to my seasonal produce guides:

• Spring Produce Guide
• Summer Produce Guide
• Fall Produce Guide
• Winter Produce Guide

How to Select Rhubarb for Freezing

When purchasing rhubarb, look for stalks that have a dark red, bright pink, or light green color. The stalks should be both shiny and firm. Rhubarb is best stored in your crisper drawer.

Supplies Needed for Freezing Rhubarb

You won’t need all of the supplies listed below for freezing rhubarb. There are some extra kitchen tools that you’ll need only if blanching the rhubarb prior to freezing (much more on that in a bit!). 

Generally speaking, these are the kitchen tools you’ll need to prepare frozen rhubarb yourself:  

• Large pot: You’ll only need a pot if you plan on blanching the rhubarb before freezing it.
• Chef’s knife: A larger knife makes it easier to chop the rhubarb quickly. 
• Cutting board: Use a cutting board that hasn’t been cross-contaminated with garlic or onion. 
• Baking tray: I recommend freezing the rhubarb in a single layer on a baking sheet prior to sealing it in freezer bags. 
• Parchment paper: Prevents the rhubarb from sticking to the baking sheet during the flash freezing process. 
• Large mixing bowl: Necessary for making an ice bath, which is part of the (optional) blanching process. 
• Colander: You’ll need to drain the blanched rhubarb pieces after they sit in the ice bath. 
• Vacuum bags: Freezing rhubarb in vacuum bags keeps it fresher for longer and is the best method for avoiding freezer burn. 
• Zip-top freezer bags: Make sure to suck all the air out of the bag before sealing it. 

How to Blanch Rhubarb for Freezing 

You can freeze rhubarb raw or you can blanch it first. You do NOT have to blanch rhubarb prior to freezing it, but I recommend doing so if you plan on storing it for more than 3 months. 

If you’re choosing to blanch the rhubarb before freezing it, here’s what that process looks like: 

1. Wash the rhubarb stalks under running tap water to remove any dirt or debris. 
2. Using a chef’s knife, chop the rhubarb into 1-inch pieces. 
3. Fill a large pot ⅔ full with water. Heat over high heat until boiling. 
4. While the water comes to a boil, prepare an ice bath. To do this, simply fill a large mixing bowl with tap water and ice cubes. 
5. Once the water comes to a boil, transfer the rhubarb pieces to the pot. 
6. Cook for 1 minute to blanch. 
7. Remove the rhubarb pieces from the boiling water using a slotted spoon. Immediately transfer to the ice bath. Let it sit in the ice bath for 3 to 5 minutes. 
8. Drain the rhubarb (a colander is great for this!). Pat dry using clean kitchen towels or paper towels. 
9. Freeze the rhubarb as instructed below. 

How Long to Blanch Rhubarb for Freezing 

Just 1 minute! It’s a delicate veggie and doesn’t need to be cooked as long as you might think. 

Remember too that you’re blanching the rhubarb just to kill the enzymes that would otherwise break it down once frozen — you’re not fully cooking it. 

How to Freeze Rhubarb 3 Ways

There are three main ways you can freeze rhubarb: raw, blanched, or fully cooked. Below you’ll find the steps to each freezing method, plus the pros and cons of each.  

1. How to Freeze Raw Rhubarb 

Can you freeze fresh rhubarb? Yes! Rhubarb can be frozen when it’s still raw (i.e. no blanching or cooking necessary). 

This is my favorite method for freezing rhubarb when I don’t know what I plan to make with it. 

Flash freezing rhubarb is great because it keeps the cut rhubarb in individual pieces rather than a solid mass. Flash frozen rhubarb can be added directly to cake, cupcake, and quickbread batters, used in galettes, and more. 

However, flash frozen rhubarb only lasts about 4 months in the freezer. If you’re freezing the rhubarb to enjoy in the winter, flash freezing isn’t recommended. 

1. Rinse or wash the rhubarb stalks you plan to freeze.
2. Completely dry the rhubarb.
3. Cut the stalks of rhubarb into 1-inch pieces. 
4. Spread the chopped rhubarb onto a parchment paper-lined cookie sheet (tip: How to Line Pans with Parchment Paper). The pieces should be in a single layer so they don’t stick together.
5. Place the baking tray in the freezer, keeping it level to prevent the rhubarb pieces from sliding around.
6. Freeze the rhubarb just until solid, about 1 hour – this is called flash freezing. Then, transfer to a zip-top bag or freezer container.
7. Label the container or bag with date, contents, and amount.

2. How to Freeze Blanched Rhubarb 

Blanching rhubarb takes just a few extra minutes, but it deactivates the enzymes that would otherwise break it down over time. I recommend blanching your rhubarb before freezing it if you know it will be stored for more than 4 months. 

1. Wash the rhubarb stalks under running tap water to remove any dirt or debris. 
2. Using a chef’s knife, chop the rhubarb into 1-inch pieces. 
3. Fill a large pot ⅔ full with water. Heat over high heat until boiling. 
4. While the water comes to a boil, prepare an ice bath. To do this, simply fill a large mixing bowl with tap water and ice cubes. 
5. Once the water comes to a boil, transfer the rhubarb pieces to the pot. 
6. Cook for just 1 minute to blanch. 
7. Remove the rhubarb pieces from the boiling water using a slotted spoon. Immediately transfer to the ice bath. Let it sit in the ice bath for 3 to 5 minutes. 
8. Drain the rhubarb (a colander is great for this!). Pat dry using clean kitchen towels or paper towels. 
9. Once very dry, spread the chopped rhubarb onto a parchment paper-lined cookie sheet (tip: How to Line Pans with Parchment Paper). The pieces should be in a single layer so they don’t stick together.
10. Place the baking tray in the freezer, keeping it level to prevent the rhubarb pieces from sliding around.
11. Freeze the rhubarb just until solid, about 1 hour – this is called flash freezing.
12. Label the container or bag with date, contents, and amount.
13. Spread the chopped rhubarb onto a parchment paper-lined cookie sheet (tip: How to Line Pans with Parchment Paper). The pieces should be in a single layer so they don’t stick together.
14. Place the baking tray in the freezer, keeping it level to prevent the rhubarb pieces from sliding around.
15. Freeze the rhubarb just until solid, about 1 hour – this is called flash freezing. Then, transfer to a zip-top bag or freezer container.
16. Label the container or bag with date, contents, and amount.

3. How to Freeze Cooked Rhubarb 

Can you freeze cooked rhubarb? Yes! 

Another option for longer term (4+ months) storage without needing to blanch the rhubarb is to cook it prior to freezing. You have two options for cooking rhubarb: roasting and stewing. 

Roasting or stewing rhubarb will of course limit what you can do with it after it’s been defrosted, but it’s good for jams and compotes. 

1. Stewed rhubarb: Combine 1 pound chopped rhubarb, ½ cup water or orange juice, and ⅓ cup sugar in a saucepan. Heat over medium heat until simmering, then reduce heat to low and cook for 15 minutes until soft and the rhubarb starts breaking down. 
2. Roasted rhubarb: Add 1 pound chopped rhubarb, 3 tablespoons sugar, and 3 tablespoons water or orange juice in a large baking dish. Cover with foil. Bake at 350ºF for 15 to 20 minutes, or until the rhubarb has softened. 
3. To freeze either stewed or roasted rhubarb, let cool completely to room temperature before portioning into freezer-safe containers or freezer bags, labeling, and freezing. 

Does Rhubarb Need to Be Blanched Before Freezing? 

No, not necessarily! 

Blanching is the process of cooking rhubarb for a short amount of time in a pot of boiling water. 

This slows the enzymes in the rhubarb from breaking it down in the freezer. This extends its shelf life and protects the original texture of the rhubarb.

With all that being said, you do NOT have to blanch rhubarb prior to freezing it. I only recommend blanching rhubarb for freezing if you know you’ll be eating it more than 4 months from the day you freeze it. 

For example, if you’re freezing spring rhubarb to enjoy next winter, you’ll definitely want to blanch it first.  

Tips for Freezing Rhubarb 

• Choose smaller stalks — They’ll be more flavorful and less fibrous than the thicker stalks of rhubarb. 
• Look for stalks that are more red in color — They’re generally more flavorful, although not necessarily sweeter! 
• Blanch only if you know you’ll be freezing for a longer period of time — Flash freezing raw rhubarb is fine if you plan on eating it within 4 months. Otherwise you’ll want to blanch or fully cook the rhubarb before freezing it. 
• Flash freeze raw (or blanched) rhubarb for most versatility — Frozen raw rhubarb can be added directly to batters, doughs, pies, and more. No need to thaw first! 
• If you’re growing rhubarb yourself for freezing, discard the leaves — Remember that rhubarb leaves are poisonous! 

FAQs

Should you wash rhubarb before freezing it?

At minimum, the rhubarb needs a really good rinsing with water before freezing. If you want a deeper clean, here are my 2 favorite methods:

Cleaning Rhubarb Before Freezing

• Branch Basics is my favorite non-toxic cleaner for washing produce. (Use code KATIEGLE for 15% off Branch Basics Products). Spray rhubarb with All-Purpose Cleaner, let soak 2 – 3 minutes, then rinse thoroughly with cold water.
• DIY Cleaning Solution for Rhubarb using 1/2 cup vinegar per 3 cups water. Let the rhubarb soak in a large bowl of the solution for 2 – 3 minutes. Then, give it a good rinse.

Make sure you completely dry the rhubarb after washing. Otherwise, it can develop freezer burn if you’re using the flash freezing method. I like to lay the rhubarb on a dry, clean dish towel after draining and let it air dry.

Do you need to peel rhubarb?

No! Just rinse and chop it up as is. I only peel rhubarb stalks that are very thick – that means they weren’t harvested quickly enough and can be fibrous or tough in texture. 

Do you have to blanch rhubarb before freezing it? 

No, only for longer term storage. Otherwise just flash freeze raw rhubarb. 

Can you freeze fresh (raw) rhubarb? 

Yes! I actually prefer flash freezing fresh rhubarb because it’s more versatile. Instructions are in the recipe card a the end of this post! 

How long does rhubarb last in the freezer?

If flash frozen raw, 3 to 4 months maximum. Once blanched or cooked, frozen rhubarb will last 12 to 18 months. 

Does frozen rhubarb go bad?

Frozen rhubarb doesn’t really spoil, per se. However, longer-term storage increases the potential for freezer burn. It will become less fresh over time, and you’ll notice more formation of ice crystals. 

Rhubarb with freezer burn is still safe to eat, but the texture and color may have changed. 

Should you thaw frozen rhubarb before using?

There’s likely no need to! Only thaw frozen rhubarb if you’re using it in recipes with a shorter cooking time, like pancakes or cookies. 

Pies, cakes, and quick breads are all baked long enough that the frozen rhubarb will fully cook in the batter so there’s no need to thaw it for those kinds of recipes. 

Can you bake with frozen rhubarb?

Yes! If you’re making a cobbler, pie, cake, quick bread, or muffin, you don’t usually need to thaw frozen rhubarb before using it.

But, it is a good idea to toss the frozen rhubarb pieces in a spoonful of flour or cornstarch before using in a recipe – frozen rhubarb can release a lot of liquid when cooked. This can sometimes cause soggy baked goods!

Also, when baking with frozen rhubarb, you might need to add a few extra minutes to the total cook time. The temperature of the batter or dough is lower when adding frozen rhubarb than if you used fresh rhubarb – that means they’ll need more time in the oven.

How do you thaw frozen rhubarb?

Overnight in the fridge OR transfer the frozen rhubarb to a zip-top bag and submerge it in cold tap water, changing water every 20 to 30 minutes as needed. 

Favorite Recipes Using Frozen Rhubarb

Now that you know how to freeze rhubarb, you can begin eating it! Swap fresh rhubarb for frozen in any of the recipes below: 

• Sparkling Rhubarb Raspberry Lemonade
• Vanilla Fro-Yo with Roasted Rhubarb
• Strawberry Rhubarb Panna Cotta
• Lemon Tart with Strawberry Rhubarb Compote
• Rhubarb Coffee Cake
• Rhubarb Buckle Cake

Want more rhubarb recipe ideas? Browse all of the rhubarb recipes over in the Rhubarb Recipe Category.

More Freezer Tutorials

Learn how to freeze bell peppers and stock up while summer sale prices last! Having frozen bell peppers on hand makes for easy stir-fries, soups, and sauces throughout the year!  

Enjoy summer green beans all year long by freezing them! This post explains How to Freeze Green Beans, how to blanch green beans for freezing, how to thaw frozen green beans, and more!  

Freezing sweet corn preserves its shelf life and means you’ll enjoy the taste of summer year-round! In this post, I’ll explain how to freeze corn both on and off the cob.  

Preserve the flavors of summer for months to come by learning How to Freeze Zucchini! This post will explain how to freeze zucchini in shreds, noodles, halves, and more. Plus, I’ll share how to blanch zucchini for freezing!   

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