3 Simple Ways to Freeze Rhubarb for Year-Round Pies & Desserts

Rhubarb's brief season (March–June, with forced crops in Jan–Feb) doesn't have to limit your enjoyment. Freezing preserves its tart flavor and versatility for pies, sauces, and even savory dishes with chicken, fish, or pork. Here are three foolproof methods.

Prep Basics

• Critical: Remove and discard leaves—they're poisonous. Use only stalks.
• Wash thoroughly; pat dry (not dripping wet).
• Peel tough outer skin.
• Cut into 1-inch pieces (or desired size).

Method 1: Dry Pack (Simplest)

1. Pack raw pieces into airtight containers or zip-top bags.
2. Remove excess air; seal tightly.
3. Freeze.

Color retention tip: Blanch first—boil pieces 1–2 minutes, shock in ice water, drain well, then pack.

Method 2: Wet / Syrup Pack (Best for Texture & Flavor)

1. Make sugar syrup: dissolve sugar in boiling water, then cool.
   • Light: 2 cups sugar + 6 cups water
   • Medium: 3 cups sugar + 6 cups water
   • Heavy: 4 cups sugar + 6 cups water
2. Place rhubarb in container; pour cooled syrup over.
3. Remove air; seal; freeze.

Variation: Use fruit juice instead of syrup for extra flavor.

Method 3: Sugar Pack (Classic for Pies)

1. Sprinkle sugar over rhubarb (e.g., 1 cup sugar per 4 cups rhubarb).
2. Let sit until sugar dissolves (forms natural syrup).
3. Pack into containers; remove air; seal; freeze.

Storage & Use

Properly frozen rhubarb keeps 9–12 months. No need to thaw before baking—toss frozen pieces directly into pie fillings or sauces. Now you can savor rhubarb crumble, compote, or chutney any time of year!