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How to Freeze Rhubarb
Do you happen to have an excessive amount of fresh rhubarb on your hands? If so, here's how to freeze your rhubarb effectively and seamlessly.
Course
how to
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Freezing Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
2
cups
Calories
24
kcal
Author
Maria Vannelli RD
Ingredients
1
bunch
rhubarb
or as much as you want
water
Instructions
Trim the ends and discard any leaves attached to the plant as they are toxic.
Place the rhubarb in a colander and rinse under cold running water.
Remove excess moisture with a tea towel.
Cut the rhubarb into ¾-1 inch pieces.
Place cut rhubarb on a baking sheet that’s been lined with parchment paper.
Place the baking sheet in your freezer for about 2-3 hours.
Transfer the individual partially frozen rhubarb in resealable freezer bags.
Use a straw or a sealer to remove as much air as possible. This, in turn, will reduce the formation of ice crystals.
Properly label your bags by indicating the date and place your bag in the freezer.
Video
Nutrition
Calories:
24
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
5
mg
|
Potassium:
327
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
116
IU
|
Vitamin C:
9
mg
|
Calcium:
98
mg
|
Iron:
1
mg