Freezing Rhubarb: Raw or Cooked?

Spring’s short rhubarb season – roughly April through June 24 – raises the question of how best to stock up. Rhubarb can only be kept fresh for about three days. There are a number of ways to preserve vegetables. In addition to the classic boiling down to compote, jam, or rhubarb chutney, freezing is an option. The delicious sticks will keep in the freezer for up to 12 months. You can freeze rhubarb raw or cooked. Also, read our tips on how to cook rhubarb.

Prepare rhubarb for freezing

For the uncooked version, wash and clean the vegetables, cut them into small pieces, and place them in a suitable freezer container in the freezer. If you want to make individual portions, it is advisable to first freeze the rhubarb pieces spread out on a tray or tray for two hours. You can then freeze them in several freezer bags. If you are not only interested in the taste, but also in the attractive appearance of the vegetables, the red rhubarb color can be optimally preserved by blanching. Otherwise, the vegetables will turn gray-brown. For blanching, after a very short cooking time of about a minute, quench the pieces in ice water, allow them to cool, and then freeze them.

Freeze and thaw rhubarb for pies

To bake cakes with it, the raw frozen rhubarb can be used directly – the oven defrosts it. For a recipe like our rhubarb tart, you can pre-cook the topping and freeze it. Freezing cooked rhubarb is also a good idea if you want to use it later to prepare sweet spreads, cake fillings or sauces. If you have any leftovers from the finished treats, rhubarb can be shock-frozen in this form. With cakes, however, it should be noted that the consistency can change depending on the recipe. A rhubarb meringue cake, for example, may become a bit soggy, while yeast and sheet cakes are less sensitive.