How To Freeze Rhubarb

How To Freeze Rhubarb. Easy step by step directions on how to freeze rhubarb. A great way to enjoy the sweet tart taste of rhubarb in recipes year round.

How To Freeze Rhubarb. Easy step by step directions on how to freeze rhubarb. A great way to enjoy the sweet tart taste of rhubarb in recipes year-round.

Hubby and I went out for a ride a few weeks ago, and he bought some rhubarb. While we made a fabulous dessert with a portion of the rhubarb, we had quite a bit leftover which we decided to freeze.

How To Freeze Rhubarb

• Wash the rhubarb and remove the leaves.

How To Freeze Rhubarb

• Dicing is the best choice – slit the rhubarb in half lengthwise, then slit each of the halves in half again. You are quartering, lengthwise.

How To Freeze Rhubarb

• Dice the rhubarb.

How To Freeze Rhubarb

• Bring several quarts of water to a rolling boil on the stove. I use a colander insert pot for ease of blanching, and draining.

• Bring water to a boil.
• Immerse a colander of rhubarb for 90 seconds to blanch.
• Remove blanched rhubarb, and allow to drain for at least 30 minutes before attempting to freeze. You want to be certain it isn’t very wet.

How To Freeze Rhubarb

• Hubby evenly divided the leftover rhubarb and bagged it.

How To Freeze Rhubarb

• Yes, he is serious about evenly dividing.
• We had approximately six cups leftover which is perfect for two recipes be it a pie or crisp.

How To Freeze Rhubarb

• Hubby put the rhubarb in a ziploc bag, the unzipped ziploc into a foodsaver bag. He then used his foodsaver on canister mode. At this point he sucked all the air out of the foodsaver bag which also squished all the air out of the ziploc bag. He quickly zipped closed the ziploc bag, and removed it from the foodsaver bag.

• The foodsaver bag never sealed because he never used the heating element, and he was able to suck all the air out of the ziploc bag!

• The bags are now labeled and ready for freezing. These will easily keep for 4-6 months

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  1. What on earth does rhubarb taste like? Does it have its own taste or is similar to something? It looks so much like celery I can’t even imagine the taste. I always see it in pies with strawberries and it really makes me wonder.

  2. But is it yummy? It sounds like it would make a good snack. Have you eaten it without cooking it before?

    • Snack on rhubarb!? I don’t know anyone that does that, although I bet if you looked hard enough you would find people that do.


      • My Family Eats It Raw…Peel OfF The Top And Sprinkle it With Salt Or Sugar. Out IT Is Very Sour But We Love It!

      • As a kid we used to take a stall and dip it on sugar and eat it. It is tart but there are lots of recipes. I just made a rhubarb cinnamon bread. Very good

      • As a kid we used to snack on rhubarb dipped in sugar. It was good sweet and tart

    • Tamona, Rhubarb is sour.. Very sour.. Have you ever put a piece of Prickly Lime Ash in your mouth? It has that same pucker/bite to it.

      I personally wouldnt eat it raw and I’ve never know anyone who did.. I would try it pickled but I never have done it myself or seen it done… it definitely needs sugar to make it palatable. I have read that some plants are very mild and arent as sour.

      I dont know anyone who blanches rhubarb.. Everyone I know, including me, just chop it & toss it in the freezer..

    • kasualkat says:

      I ate it raw when I was a kid (we grew it in our garden). Very sour tart. Makes you pucker up!
      My mom made rhubarb sauce, like applesauce and strawberry rhubarb pies. Yummy!

      • I have a good pie recipe if you’d like to try it.

        • kasualkat says:

          Yes, please.

          • If you’re going to use frozen rhubarb take it out the nite before.
            3 cups rhubarb, cut in 1/4″
            3 tablespoons flour, well rounded
            1 cup sugar
            1. 9″ unbaked pie shell
            3 eggs separated
            1 tablespoon thick sour cream (I don’t use this)

            1 1/2 cups quick cooking oats
            1 cup brown sugar
            1 teaspoon cinnamon
            1/4 cup butter or margarine

            Put rhubarb in large bowl. Combine flour & sugar then add to rhubarb and let stand while getting pie crust ready. Brush the bottom & sides of crust with egg white (prevents crust from becoming soggy). Beat egg yolks and sour cream until thick, and add to rhubarb. Pour into pie shell. Combine topping ingredients, spread evenly over pie. Bake at 400 degrees for 10 mins.; reduce heat to 350 degrees, bake 50 mins. more

            • kasualkat says:

              Thank you! My sister is freezing some of her rhubarb for me. Stock that came from my grandfather’s farm more than 50 years ago.

            • Melissa M says:

              I can’t wait to try this also. I just inherited a lot of rhubarb and want to at least make a desert while freezing or canning the rest.

  3. Can u use a foodsaver bag to freeze the rhubarb? Is there Weba certain reason for using ziploc bags?

  4. Lorie Torbeck says:

    I’m curious what blanching does for the rhubarb?
    BTW, I ate raw rhubarb with sugar as a kid, but the only memory I have is that I didn’t care for it.

  5. I have an abundance of frozen rhubarb. And when I use it from the freezer. All of my recipes that I use it on come out extremely watery. Is there I can rectify this?

  6. C. Jenkins says:

    I have frozen rhubarb for years and never blanched it. Not necessary. Recipes always turn out great. Just wash chop and bag then freeze. Don’t chop it so small.

  7. Have frozen rhubarb for decades and never blanch it! Wash, dry, dice and bag it…done!


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