Description
Rhubarb’s seasonal charm shines in this simple preservation method for maximum flavor retention. Fresh stalks get prepped, chopped, and frozen flat to lock in garden-fresh goodness you can enjoy long after spring’s harvest.
Ingredients
Scale
Main Ingredients:
- 5 cups rhubarb, chopped
- 1 cup sugar
Supporting Ingredients:
- 1 tablespoon (15 milliliters) lemon juice
Preparation Additives:
- 1 gallon (3.8 liters) freezer-safe storage bag
- 1 permanent marker
- 1 baking sheet
- Parchment paper
Instructions
- Thoroughly cleanse rhubarb stalks under cool running water, ensuring complete removal of surface debris and potential contaminants.
- Carefully remove toxic leaves using a sharp knife, then trim both ends of each stalk to eliminate any wilted or damaged sections.
- Slice rhubarb into uniform pieces, maintaining consistent size between 1/2 to 1 inch to facilitate even freezing and future cooking preparation.
- For optimal texture preservation, submerge chopped rhubarb in rapidly boiling water for precisely 60 seconds, immediately transferring to an ice water bath to halt cooking process.
- Gently pat rhubarb pieces dry using clean kitchen towels or paper towels, eliminating excess moisture that could compromise freezing quality.
- Arrange rhubarb pieces in a single, non-overlapping layer on a parchment-lined baking sheet, ensuring maximum air circulation during initial freezing stage.
- Place baking sheet in freezer, allowing pieces to solidify completely for approximately 2-3 hours until individually frozen and not clumped together.
- Transfer individually frozen rhubarb chunks into labeled, airtight freezer-safe containers or resealable plastic bags, removing as much air as possible to prevent freezer burn.
- Mark containers with current date and contents, facilitating future tracking and usage within recommended storage timeframe of 6-12 months.
Notes
- Gentle washing ensures no dirt remains on delicate rhubarb stalks, preventing gritty texture in future dishes.
- Removing toxic leaves protects against potential health risks, focusing on the edible, flavorful stalks.
- Consistent chopping creates uniform pieces that cook evenly and look visually appealing in recipes.
- Blanching is optional but helps preserve color, texture, and nutritional value, especially for uncooked preparations.
- Flash freezing prevents clumping, allowing you to grab exact amounts needed without thawing entire batch.
- Use airtight containers or vacuum-sealed bags to prevent freezer burn and maintain rhubarb’s quality for months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snacks, Desserts
- Method: None
- Cuisine: Global
Nutrition
- Serving Size: 1
- Calories: 850
- Sugar: 4 g
- Sodium: 1000 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg