Freezing Rhubarb? 18 May 2006 at 7:44AM in Old Style MoneySaving 47 replies 76.5K views

reallylost

Hi there
have just been offered all the rhubarb I can pick out of my elderly neighbours garden....she has loads and hates the stuff.
What I was wondering was
1 how do I know when it is off
2 do I cook it before I cook it or do I cook it first
3 how do I cook it

Thanks for any help

Topher

sampainter wrote: »

Hi there
have just been offered all the rhubarb I can pick out of my elderly neighbours garden....she has loads and hates the stuff.
What I was wondering was
1 how do I know when it is off
2 do I cook it before I cook it or do I cook it first
3 how do I cook it

Thanks for any help

Its off (if there's such a thing) when the centre goes hollow, this can be just a small section, in which case, save the rest.
At this time of year, Rhubarb isn't so tender, so I'd suggest slicing off top and bottom, and peeling a thin layer all the way down the length, all the way around, (peel thinly in other words).
Cut into 1" or 2cm slices, put into a pan with a tiny amount of water, not even covering it, and ...... 2 choices here,
boil until it starts to lose its structure.
You can sweeten at this stage or leave it until you know what its going to be used for, freeze this in quantities you want.
OR
instead of the tiny amount of water, boil more water before dropping the rhubarb in, then in smaller quantities blanche the rhubarb pieces (blanche= just hit the water, leave for 30-60 seconds then fish out & cool)
This can open freeze on trays then bag up. It stays relatively separate but doesn't count as cooked.
Free food, YUM
T

Penelope_Penguin

Just what Topher said!

Alternatively, I sweeten mine with a spoon of HM marmalade. Ginger (grated fresh or powdered) is nice, too.

Penny. x

twink

i have always just wiped the rhubarb, cut it in chunks, put in freezer bags and freeze and it stays freeflow

plumduff55

Hi, I just wipe rhubarb and cut into 1" pieces. I add 1 tablespoon water and microwave. Time depends on amount, just keep checking and stirring every couple of minutes.

I then make Rhubarb Crumble and freeze in old take away containers. Once frozen, take out of container and wrap in clingfilm to save space in freezer.

moanymoany

Rhubarb is great to freeze, either cooked or not. It is good for you and I wish I had an unlimited supply!

mrbadexample

Well, the neighbour's fence has blown over and flattened the rhubarb I was so carefully forcing. I've had to cut what I can. I've got about 11oz. Is that enough for a pie?

And can I just dice it and chuck it in the freezer, as I haven't got time to do anything else.

twink

yes just bag it and freeze it will be fine, not sure about enough for a pie but you could buy a little more when its time to do your pie or you could add some apple maybe

troll35

Yes just cut it into chunks and freeze it, though 11oz will be enough for a small pie or crumble. The rhubarb plant will recover and you should get plenty of new growth for unforced rhubarb later.

mrbadexample

troll35 wrote: »

11oz will be enough for a small pie or crumble.

troll35 wrote: »

The rhubarb plant will recover and you should get plenty of new growth for unforced rhubarb later.

Oh, I'm not too worried about the plant. They're pretty indestructable, even for me. I wanted to leave it a bit longer and get a bit more though. :mad: