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Freezing Rhubarb

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Freezing Rhubarb

The Thin Man | May 5, 2005 09:11 AM

I've basically found 2 methods on the Internet of freezing rhubarb sans sugar. The first is simply to wash the rhubarb and freeze it in ziplock bags; the second involves parboiling it for 1 minute, then freezing. Does anyone have experience with the results obtained by these two methods? I would hate to pull out my frozen rhubarb in August, all ready for a pie, and find out that my freezing job was inadequate, leaving the rhubarb too wet/mushy/inedible!

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