Freezing rhubarb

Yield: 1 servings

Measure Ingredient
⅔ pounds To 1 lb; Makes 1 pint
3 cups Sugar
4 cups Water


1. Select colorful, firm but tender stalks with few fibers.

2. Wash and trim off leaves and woody ends.

3. Cut in 1 or 2 inch lengths.

4. Blanch 1 minute. Cool quickly in cold water to save color and flavor; drain well.

5. UNSWEETENED PACK: Pack rhubarb pieces tightly in containers. Seal, label, and freeze.

SYRUP PACK: Pack rhubarb pieces tightly in containers. Cover with cold 40 percent syrup, leaving ¼ inch head space for pints, ½ inch for quarts. Crumple a small piece of plastic wrap, waxed paper, or freezer paper and put it on top of rhubarb in each container.

Seal, label and freeze.

TO MAKE 40 PERCENT SYRUP Mix sugar with water until sugar dissolves.

Chill in refrigerator until ready to use. This makes 5-½ cups.

You'll need about ½ cup of syrup for each pint of rhubarb.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95

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