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How to Can Rhubarb? How to Freeze Rhubarb?

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Table of Contents

What is Rhubarb?

Rhubarb is a vegetable that is used as a fruit in cooking. It is a perennial plant that is grown for its thick, fleshy stalks which are red or green in color. The plant grows to a height of about 2-3 feet and has large, triangular leaves that are toxic and should not be eaten. The stalks of the rhubarb plant have a tart, tangy flavor and are used in pies, jams, and other desserts.

How to Choose and Store Rhubarb?

When choosing rhubarb, look for stalks that are firm and crisp. The color of the stalks does not affect the taste, so both red and green stalks are fine. Make sure that the stalks are not wilted, slimy, or brown at the edges. These are signs that the rhubarb is past its prime and should be avoided.

To store rhubarb, wrap the stalks tightly in plastic wrap or put them in an airtight container. Rhubarb can be stored in the refrigerator for up to a week. For longer storage, rhubarb can be frozen or canned.

How to Freeze Rhubarb?

To freeze rhubarb, first wash and trim the stalks. Cut the stalks into 1-inch pieces and blanch them by boiling them in water for 1-2 minutes. Drain the rhubarb and cool it in ice water for a few minutes. Drain the rhubarb again and pack it tightly into freezer bags or containers. Label the bags with the date and freeze the rhubarb for up to 6 months.

How to Can Rhubarb?

To can rhubarb, first wash and trim the stalks. Cut the stalks into 1-inch pieces and pack them tightly into sterilized jars. In a saucepan, heat water and sugar until the sugar dissolves. Pour the hot syrup over the rhubarb in the jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars with a clean cloth and put on the lids and rings. Process the jars in a boiling water bath for 10-15 minutes, depending on your altitude. Allow the jars to cool and check the seals before storing them in a cool, dark place for up to a year.

How to Dry Rhubarb?

To dry rhubarb, first wash and trim the stalks. Cut the stalks into 1/2-inch pieces and blanch them by boiling them in water for 1-2 minutes. Drain the rhubarb and cool it in ice water for a few minutes. Drain the rhubarb again and spread it out on a baking sheet. Dry the rhubarb in a dehydrator or in an oven set to the lowest temperature for 8-12 hours, or until the rhubarb is completely dry and brittle. Store the dried rhubarb in an airtight container in a cool, dry place for up to 6 months.

Conclusion

Storing rhubarb is easy, and there are several ways to do it. Choose firm, crisp stalks and store them in the refrigerator for up to a week. For longer storage, freeze, can, or dry the rhubarb. Each method has its own advantages and disadvantages, so choose the one that works best for you. With these tips, you can enjoy fresh rhubarb all year round!


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