Temporary storage in the freezer is ideal for the sour rhubarb stalks. In this way, the vegetables can be enjoyed long after spring. The changed consistency is not a problem, as the sticks are still being cooked anyway.

Frozen rhubarb is great for desserts

What frozen rhubarb is good for

Rhubarb is popular for sweet desserts. All kinds of cakes but also spreads can be made from the crunchy sticks.

However, rhubarb jam and compote do not have a very long shelf life. They must be used up quickly. One solution is to freeze the fresh sticks, which can be boiled down little by little or used as a cake topping.

Prepare rhubarb sticks

Only use fresh rhubarb stalks that are still plump and crunchy for the chest.

  1. First cut off the leaves from the sticks, these will not be frozen.
  2. Also remove any dry spots on the poles.
  3. Rinse the rhubarb thoroughly under running tap water.
  4. Drain the stalks well before preparing them further. They can also be dried with a cloth to make it quicker.
  5. Cut off the woody end of each stick generously.
  6. Peel the stalks by placing the knife on the cut surface and grasping the firm fibers. Now you can peel off this part of the shell lengthways. Continue step by step until the complete pole is freed from the shell.

Chop the rhubarb

The long stalks of rhubarb are rarely cooked at their full length and should therefore be cut into smaller pieces before freezing.

  • Rhubarb is easier to portion this way
  • smaller pieces fit into common freezer containers
  • are better stored in the freezer
  • Pieces are bite sized and appropriate for later use

Rhubarb can be blanched, but doesn't have to be.

Portion as needed

When cooking with rhubarb, the right amount is often important for the finished result to be right. Divide the rhubarb pieces into needed portion sizes accordingly.

  • weigh the amount accurately
  • according to cake recipe
  • Label containers accordingly

tips

Prefer to freeze smaller portions. If you do need a larger quantity of rhubarb, you can easily combine several packages.

Prefreeze and pack

So that the rhubarb pieces do not freeze into a lump, they should first be pre-frozen for two hours on a tray. Only when the pieces are frozen are they collected in freezer bags.

The flavor is preserved even under freezing temperatures if the air is kept away from the rhubarb pieces. Therefore, use freezer bags that can be closed well. They also reduce the risk of freezer burn.

Squeeze the air out of the freezer bag with your hand or use a vacuum device, which also seals the bag.

durability and use

Rhubarb can be stored in the freezer until the next harvest, which is a whole year. It can also be boiled down in jams without being thawed.

Conclusion for fast readers

  • Season extension: The spring vegetable rhubarb can be frozen well and can therefore be enjoyed all year round
  • Use: As a cake topping or for regularly making new jam
  • Preparation: Cut the stems from the leaves; remove dry spots and woody ends
  • Clean: Clean poles under running water; then drain or pat dry
  • Peeling: Place the knife on the cut surface; grab the firm fiber and peel off the shell
  • Chop: Cut the rhubarb into smaller, bite-sized pieces
  • Advantages: Fits better in freezer containers and chests and is also easy to portion
  • Blanching: Rhubarb can be blanched, but does not have to be
  • Portioning: Freeze rhubarb in convenient portions; Weigh and note the amount
  • Tip: It is better to freeze smaller portions and combine several packages if you need more
  • Pre-freeze: Pre-freeze in about two hours so the pieces won't stick together later
  • Packing: Pack airtight; Squeeze the air out of the bag with your hand or use a vacuum sealer
  • Shelf Life: Frozen rhubarb has a shelf life of one year

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden