Yes, you can freeze rhubarb without cooking it and keep it in the freezer for up to one year with the right prep work. Raw rhubarb holds up well in the freezer as long as you cut it into small pieces and freeze them flat on a tray first. This simple method locks in that fresh tart flavor so you can bake pies and make jam all winter long.
Freezing rhubarb fresh starts with a good wash and trim. Rinse each stalk under cool water and cut off any brown or dry ends. Slice the stalks into 1-inch pieces so they freeze fast and thaw even. Spread the pieces in a single layer on a baking sheet lined with parchment paper. Make sure the pieces don't touch each other or they'll freeze into a solid clump. Pop the tray in the freezer for 2 to 3 hours until every piece feels hard. Transfer the frozen pieces into labeled freezer bags, press out the extra air, and write the date on the bag. This tray-freeze method keeps each piece loose so you can grab just what you need for a recipe later. No chipping away at a frozen block of rhubarb with a knife.
I tested both raw-frozen and blanched rhubarb in back-to-back pies to see which tasted better. The raw-frozen pieces worked fine and tasted good. But the pieces I blanched for 1 minute in boiling water before the ice bath had a better texture after thawing. They held their shape in the pie filling instead of turning to mush. Utah State Extension backs this up. They say a quick 1-minute blanch followed by a plunge into ice water gives you the best results for long-term storage.
The blanching step is simple if you want to try it. Bring a large pot of water to a full boil. Drop your cut rhubarb pieces in and set a timer for 60 seconds. Don't go longer or the pieces will get soft. Scoop them out with a slotted spoon and dump them straight into a bowl of ice water. Let them cool for a full minute in the ice bath. Drain the pieces well on a clean towel and then do the same tray-freeze method as the raw version. The whole process adds about 10 minutes to your prep time.
If you have a large harvest to deal with, canning is one of the rhubarb preservation methods worth knowing about. USU Extension says 7 pounds (3.2 kilograms) of rhubarb fills about nine pint jars. Canning takes more time and gear than freezing, but the jars store at room temperature and don't take up freezer space. For most home gardeners, freezing is the faster and easier route. Save canning for the years when your plants produce more than your freezer can hold. Either way, you won't waste a single stalk from your spring and early summer harvest.
A few tips to keep your frozen rhubarb at top quality. Use it within 12 months for the best flavor and texture. Don't thaw and refreeze pieces because that breaks down the cell walls and makes them watery. When baking, toss frozen pieces straight into your recipe without thawing first. They cook up just fine from frozen and you avoid the messy puddle of juice that comes from thawing. Label every bag with the date so you use the oldest stash first. I keep a running list on my freezer door so I know how many bags I have left at any point during winter. You'll be glad you took the time to freeze your harvest when you're making fresh rhubarb pie in January.
Read the full article: Growing Rhubarb: Expert Advice for Success
