Rhubarb season is wonderful and fleeting. One week you’re barely keeping up with all those gorgeous stalks coming in, and the next, the season is winding down and you’re wishing you’d put more away for later. The good news is that rhubarb freezes beautifully. It’s genuinely one of the easiest things to preserve, and having a stash in the freezer means you can make that strawberry rhubarb pie or rhubarb crisp in the middle of February like it’s no big deal.
We freeze rhubarb every year and it’s one of those kitchen tasks that takes less than 20 minutes and gives you months of reward. Here’s everything you need to know.
This article is part of my homestead cooking series where I share how to make from-scratch food instead of buying it at the grocery story. From homemade bread and jelly to homemade condiments. I'm Gretchen and I've been homesteading for over 15 years. Here at the Backyard Farming Connection, I connect the lines between growing your own food, raising your own animals, and putting it all together in the kitchen.
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Does Rhubarb Freeze Well?
Yes: really well. Because rhubarb is almost always used in cooked applications (pies, crisps, jams, sauces), the slight softening that happens in the freezer doesn’t matter at all. You’d never know it was frozen once it’s baked into a pie. This is one of those vegetables where freezing is genuinely the best preservation method for most home cooks.
Looking for other ways to store Rhubarb? You can also store it in the fridge or can it.
Do You Need to Blanch Rhubarb Before Freezing?
This is the question everyone asks, and the honest answer is: it depends on how long you plan to store it.
Raw (no blanching): If you’ll be using your frozen rhubarb within 3 months, you can absolutely freeze it raw with no extra steps. It’s fast, easy, and works great.
Blanched: If you want to store rhubarb for up to a year, or if you want to preserve the color and quality as well as possible, a quick blanch before freezing makes a noticeable difference. Blanching deactivates the enzymes that continue working even at freezer temperatures, which slows down quality loss over time.
For most of us who are freezing rhubarb specifically to use in baking, blanching is worth the small extra effort if you’re putting up a large batch. If you’re just tossing a few cups in the freezer for a recipe next month, skip it and go straight to the quick method.
Method 1: Quick Raw Freeze (No Blanching)
This is the simplest method and perfect for most home kitchens.
What you’ll need:
- Fresh rhubarb stalks
- Sharp knife and cutting board
- Baking sheet lined with parchment paper
- Freezer bags or airtight containers
- Marker for labeling
Steps:
1. Start with fresh, firm stalks. Choose stalks that are firm, bright in color, and free of blemishes. The better the rhubarb going in, the better it will be coming out. If your stalks still have leaves attached, remove and discard them immediately — rhubarb leaves contain high levels of oxalic acid and are toxic. Never eat the leaves.
2. Wash and dry. Rinse the stalks under cool running water. Pat dry with a clean towel. Getting them reasonably dry before cutting helps prevent excess ice crystals in the freezer.
3. Trim and chop. Trim off both ends of each stalk. Cut the rhubarb into 1-inch pieces. This size works well for most recipes and means you can scoop straight from the freezer without extra prep work. If you want to be extra organized, measure your pieces into recipe-sized portions (1 cup, 2 cups, etc.) as you go.
4. Flash freeze on a baking sheet. Spread the pieces in a single layer on a parchment-lined baking sheet. This step is optional but highly recommended, it prevents all the pieces from freezing into one giant clump. Slide the tray into the freezer for 1 to 2 hours, until the pieces are frozen solid.
5. Transfer to freezer bags. Once frozen, transfer the pieces to labeled freezer bags or airtight containers. Squeeze out as much air as possible before sealing. A vacuum sealer is ideal if you have one, but pressing the air out by hand works fine too.
6. Label and freeze. Write the date and amount on each bag. Frozen rhubarb this way will keep for about 3 months at its best quality. Use within that window for the best results.
Method 2: Blanched Freeze (Best for Long-Term Storage)
If you want to keep rhubarb in the freezer for up to a year without quality loss, take the extra blanching step. It only adds about 10 minutes to the process.
Steps:
1. Prepare the rhubarb as above — wash, dry, trim, and chop into 1-inch pieces.
2. Bring a large pot of water to a rolling boil. You want plenty of water so it comes back to a boil quickly when you add the rhubarb.
3. Prepare an ice bath. Fill a large bowl with cold water and plenty of ice. Have this ready before you start blanching.
4. Blanch the rhubarb. Drop the rhubarb pieces into the boiling water and blanch for exactly 1 minute. Don’t walk away — this is a quick step and you don’t want to overcook it.
5. Transfer immediately to the ice bath. Use a slotted spoon to scoop the rhubarb out of the boiling water and straight into the ice water. Let it sit for 2 minutes to stop the cooking completely.
6. Drain and dry. Drain the rhubarb through a colander and spread the pieces on a clean towel to dry. Pat them dry before freezing to minimize ice crystals.
7. Flash freeze, bag, label, and freeze — exactly as described in Method 1. Blanched rhubarb stored in a well-sealed bag will keep for up to 1 year.
Tips for the Best Frozen Rhubarb
Remove as much air as possible from your bags. Air is the enemy of frozen food — it causes freezer burn and off-flavors over time. Press bags flat and get as much air out as you can before sealing.
Freeze in useful portions. Think about your recipes before you bag things up. If your go-to rhubarb crisp uses 3 cups, freeze in 3-cup portions. It sounds small, but you’ll be so glad you did when you’re pulling bags from the freezer in January.
Don’t freeze whole stalks. Chopping before freezing makes everything easier later. Whole stalks don’t freeze evenly and are awkward to use from frozen.
Label with the date. It’s easy to forget when you froze things. A simple marker on the bag saves a lot of guesswork down the road.
How to Use Frozen Rhubarb
For most baked goods, pies, crisps, crumbles, muffins, quick breads, you can use frozen rhubarb directly from the freezer without thawing. Just toss it in with your other ingredients and add a minute or two to your baking time.
For jams, sauces, and compotes, you can use it straight from frozen as well. Just add it to the pot and let it thaw and cook down.
If a recipe specifically calls for fresh rhubarb and you want to thaw yours first, place it in a strainer over a bowl in the refrigerator overnight. Drain off the liquid before using (you can save it — it makes a great addition to a rhubarb simple syrup or drink!).
How Long Does Frozen Rhubarb Last?
- Raw, well-sealed: Up to 3 months at peak quality
- Blanched, well-sealed: Up to 1 year
- Vacuum-sealed (either method): Quality lasts even longer
Once you’ve got a freezer stash, the possibilities are endless. Rhubarb crisp on a snowy February evening is one of the best things about a well-stocked homestead freezer.
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