How to Freeze Rhubarb
You'll be able to make your favorite strawberry-rhubarb crisp, jam, or pie any time you like once you learn how to freeze rhubarb!
Servings: 4 servings
Calories: 24kcal
Ingredients
- 1 pound rhubarb
Instructions
- Remove the leaves (they aren't safe to eat) and trim the ends of the rhubarb. Wash the stalks and cut into bite-sized pieces.
- Arrange the rhubarb stalk pieces in a single layer on a rimmed baking sheet, and freeze until solid.
- Move to freezer containers or bags, removing as much air as possible. Freeze until ready to use.
Notes
- This can be done with any amount of rhubarb, as long as you keep it in a single layer on the baking sheet in the initial freeze.
- Do not eat the rhubarb leaves—they contain a compound that is toxic to humans—freeze and eat only the stalks!
Nutrition
Serving: 3.5ounces | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 5mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 0.3mg
