Rhubarb

kaz13

how do I freeze rhubarb ? Can I just peel it and freeze it in chunks or strips ? Or do I have to stew it first ?
Also, I stewed some in the soup maker, yesterday, as chunky - as the top of my oven wasn't working, and it turned out fine!
My friend gave me half a bin bag full, so trying different recipes, but needs to freeze a lot, thank you

THIRZAH

I always just freeze it in chunks. No need to to stew first-although you can freeze stewed rhubarb. It should keep for at least a year if you freeze it raw.

Gem-gem

I have done it both ways. Stewed it down is my preferred way. Infact I have some in the microwave now. When I am in a hurry I have chopped it up and frozen it down and then stewed it later. It was okay.

kaz13

Thank you, I've peeled it and left it in 10" sticks, so it might fit in freezer better like that.

LameWolf

I always freeze it raw, as I can't be 100% certain what I'll eventually want to use it for, and you're a bit limited if it's already cooked before freezing.

McKneff

You really dont need to peel it. Youre throwing away lots of goodness.

sam.4000

I have grown rhubarb for years and only discovered rhubarb jam last year. It's easy to make ans there are plenty of recipes on the Internet

Datchet

Rhubarb ! Don't you just love perennial veg!

I make up 2, 4 or six tubs of Rhubarb cooked with stem ginger in syrup. One ball and some syrup per 4 big stalks. I take it to work for breakfast with yoghurt or cereal. If it's a big batch we freeze it.

I would be inclined to blanch or stew before freezing - just to make sure it keeps for longer.

We also did rhubarb gin! Hic.

kaz13

McKneff wrote: »

You really dont need to peel it. Youre throwing away lots of goodness.

thank you for this, I never knew.
Can you eat it with the red skin on ?
I've been peeling it every time I've had it !! Is it not tough or stringy ?

joedenise

I only pull off the skin if it doesn't cut through properly. As long as you pull it off as you go it won't be stringy when you cook it.

Denise

YorksLass

Leaving the red skin on gives it a better colour; if you take it off it can look a bit anaemic! And as McKneff says, you'd be throwing away a lot of goodness.