Freezing Rhubarb

5:54 PM

The rhubarb plant was taking over.  I decided it was time to fill the freezer of rhubarb for pies and muffins this winter.  (I really must do a better job of taking before and after shots).  Before I pulled some rhubarb I could not get to the compost bin.  And that is how much is left of the plant!  



C and I trimmed the leaf end outside and then went inside to wash the stalk and trim the other end of the stalk.  I cut the rhubarb into half inch chunks and put them into a large bowl.  Then I dug out my handy dandy sealer and put 3 cups of chunked rhubarb into each bag and sealed them up.

I've always done 3 cups per bag because it has seemed like a good starting point for recipes.  When the bags of rhubarb are defrosted, there is a lot of moisture.  I usually snip a hole in the corner of the bag and then squeeze out the excess liquid.   That method has always worked for me.  I'm not sure if there is a better or easier way.  If anyone has some experience with that I'm open to suggestions.  

Shared: Independence Day Challenge.

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4 comments

  1. I am so glad to know this. I have been wanting to try rhubarb because everyone says it is so good and I love freezing fruits and veggies to have during the Winter months!

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  2. This is great Jen! I have never grown or eaten rhubarb! I'm inspired.

    Thanks for linking up with the Independence Days Challenge. Hope to see you back tomorrow!

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  3. Awesome - it'll be so great to be eating homegrown rhubarb when there's snow outside! And it sounds like I need to get myself one of those sealers! How cool! Do you use it a ton?

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    1. My parents got me the Seal-a-Meal vacu sealer for Christmas a few years back. While I don't use it a ton (mostly because I do a lot of canning in the summer) I do use it enough to justify the space it takes up in a prominent cabinet.

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