Rhubarb is a delicious addition to jams, preserves, pies, and other baked goods, whether you grow your own or buy it from the grocery store or farmers market.You can freeze the leftovers if you have an excess of Rhubarb.It will keep for up to a year if it is properly frozen.Dry packing and syrup packing are the two most common ways of freezing Rhubarb.
Step 1: Leave the leaves and tips alone.
The stalks should be placed on a cutting board.The leaves are on the top of the stalks.You should remove all the leaves as they are poisonous.The stalks have to be trimmed off where theRhubarb was touching the ground.
Step 2: The Rhubarb needs to be washed and dried.
Under running water, rinse the Rhubarb.If you want to remove dirt from the fruit, use your fingers or a cloth.If you want to scrub it clean, you can use a vegetable brush.Roll the stalks around on the towel to dry them.If you have a salad spinner, you can dry the Rhubarb.
Step 3: The stalks should be cut into bite sized pieces.
Remove the stalks from the cutting board.The stalks should be cut into quarter- to half-inch pieces.Smaller pieces are better for jams, pies, and baked goods.Smaller pieces are better for eating.To determine the right length for the pieces, consult the individual recipes.
Step 4: The water should be boiled for one minute.
The saucepan should be filled with water.Bring the water to a boil by putting a lid on it.Transfer the Rhubarb to the water when it is boiling.After a minute, remove the pan from the heat.The Rhubarb will retain its color and flavor better if it is blanched.Blanching is the process of boiling something for a short time and then plunging it into an ice bath to stop the cooking process.
Step 5: The ice bath hasRhubarb in it.
The bowl should be filled halfway with ice and then filled the rest of the way with water.Leave the strained rhubarb in the water for a moment.The cooking process will be stopped by this.The food should be left in the ice bath for the same amount of time that you boiled it.
Step 6: The rhubarb needs to be dry.
Pick out any ice cubes that fall in when you strain the rhubarb again.Run theRhubarb pieces through the salad spinner to remove the water, or leave them on the dry towel for a few minutes.
Step 7: The pieces should be frozen on a baking sheet.
Spread the pieces out on the baking sheet so they are in a single layer.The rhubarb will be able to freeze at an even rate thanks to this.Close the door and put the baking sheet in the freezer.The pieces of Rhubarb should be left in the freezer for at least two hours.It will be easier to measure and portion the rhubarb when it is frozen because the individual pieces don't get stuck together.
Step 8: For long-term storage, transfer the Rhubarb to a freezer container.
Remove the baking sheet from the freezer when theRhubarb pieces have time to freeze.The pieces should be placed in a freezer bag.Do not fill the bag more than two-thirds full.To prevent freezer burn, seal the bag tightly and push all the air out.For long-term storage, transfer the bag to the freezer.If you want to know how long it has been in the freezer, you can write the date on the Rhubarb.Rhubarb will keep for about a year.
Step 9: A simple syrup can be made.
Combine sugar and water in a saucepan.The mixture should be brought to a boil over medium heat.Remove the pan from the heat when the sugar has fully dissolved.Simple syrup is needed to cover the Rhubarb.You may need to make more syrup if you have a lot of Rhubarb.The two parts water and one part sugar should be used together.
Step 10: Cool the syrup.
If you want to keep the syrup cool, set it aside and let it cool for about an hour.After that, chill the pan and syrup in the fridge for another hour.The syrup needs to be chilled before you combine it with the Rhubarb.
Step 11: The cooled syrup should be combined with the Rhubarb.
Transfer the pieces to the bowl.To submerge the rhubarb in the syrup, cover the fruit with simple syrup and stir the mixture.The color and flavor of the Rhubarb can be preserved with a simple syrup solution.You can use apple, peach, or white grape juice instead of simple syrup.
Step 12: The mixture will be put in a freezer-safe container.
Leave at least an inch of head room for expansion after pouring the mixture into your freezer bag.To make the container air-tight, seal it tightly.Plastic containers or freezer bags are ideal for storing syrup packed Rhubarb.
Step 13: The syrup-packed Rhubarb should be frozen.
Take the container to the freezer and leave it there for several hours.You can keep track of when the Rhubarb went into the freezer with the date on the container.It will last in the freezer for about a year.