4.5 from 12 votes
Freezing Rhubarb (Two Methods)
Freezing rhubarb is easy and reliable. It is the easiest way of preserving rhubarb, so you can enjoy it all year long.
Prep Time
10 mins
Total Time
10 mins
Servings: 450 g/ 1 lb
Calories: 95 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 450 g / 1 lb rhubarb See note
- freezer bags
Instructions
- Discard the leaves (poisonous), wash and dry the rhubarb stalks. Chop into pieces, about 3 cm/ 1.2 inches.
- Method 1: Place on a baking tray or dish lined with baking paper. Freeze for 2-3 hours. Transfer to freezer bags and place the bags in the freezer.
- Method 2: Place in freezer bags and flatten. Freeze.
Cup of Yum
Notes
- That is just a number, you don't have to weigh absolutely anything. Chop and freeze as much as you have and want to.
- It keeps for at least one year.
Nutrition Information
Serving
450g/ 1 lb
Calories
95kcal
(5%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
1g
(2%)
Polyunsaturated Fat
1g
Sodium
18mg
(1%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 450g/ 1 lb
Amount Per Serving
Calories 95
% Daily Value*
| Serving | 450g/ 1 lb | |
| Calories | 95kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 18mg | 1% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.