Freezing Rhubarb?

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ShezShez Forumite
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How do you freeze rhubarb? can you just cut it into chunks when raw and put into freezer? I have some left over. Ive heard that crumble mix doesnt freeze well? otherwise i could make a crumble and put into freezer.

help please, thanks
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Replies

  • ariba10ariba10 Forumite
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    Seeing that you can buy frozen rhubarb I would think that you would clean it, cut it into short lengths and try to freeze it as quickly as you can.
    I used to be indecisive but now I am not sure.
  • ShezShez Forumite
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    thanks, i havent seen frozen rhubarb.
  • QueenieQueenie Forumite
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    Yes you can freeze it, but it has to be blanched in boiling water (1 minute) remember, rhubarb is the stem of the plant and not the fruit.

    Best results are when frozen in syrup, (300g sugar dissolved in 1/2 litre water) pour in enough syrup to just cover.
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  • samnmalcsamnmalc Forumite
    448 Posts
    You can also blanche using a steamer (if you have one).

    Remember to plunge into ice cold water afterwards, to stop the cooking process.;)
  • ariba10ariba10 Forumite
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    It all depends how long you want to keep it. If not too long you can just clean, bag and freeze it

    We do the same with Celery. We only use it in stews ect. so we chop up a whole head then bag and freeze it and use it as and when required.

    You will soon see if it begins to dry out and you can dump it. (Sorry Compost it)

    If you consider that if you do not freeze it you are going to waste it anyway you have nothing to lose.
    I used to be indecisive but now I am not sure.
  • ShezShez Forumite
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    thanks everyone for the tips, now i know what to do with it!
    there's only so much rhubarb crumble you can eat at a time!!!
  • jamjar,jamjar, Forumite
    221 Posts
    I always cook mine in a big batch just with sugar and some bicarbonate of soda (supposed to not need so much sugar) then freeze it, then it only needs defrosting and using when I don't have much time.
    An alternative to crumble is the very easy cobbler recipe posted on this forum several times, which we are really into at the moment.
    Last year when I had too much I made rhubarb chutney which was gorgeous and I'm waiting till I'm fed up with crumbles and coblers to make another batch (I used 2 pounds last year but am going to make 4 or 6 pounds this year as it was so nice with cheese or ham, and I can give some away.
  • Thistle-downThistle-down Forumite
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    I usually chop it up into small pieces, stick in a bag and freeze. I didn't know about the blanching thing.

    I use it straight from the bag for crumbles, it always turns out fine.

    ~Lynn
    :happylove
  • twinktwink Forumite
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    shez i did reply to you but you might not have seen it i have been freezing rhubarb for years and you just have to wipe it then cut and bag and freeze and i promise you will have crumbles at christmas..he he
  • tina68tina68 Forumite
    461 Posts
    Queenie wrote:
    Yes you can freeze it, but it has to be blanched in boiling water (1 minute) remember, rhubarb is the stem of the plant and not the fruit.

    Best results are when frozen in syrup, (300g sugar dissolved in 1/2 litre water) pour in enough syrup to just cover.



    dry freeze unsweetened.cut into convenient quantities.pack in polythene bags..remove the air and seal it can be kept for upto 12 months this way
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