Tuesday, June 18, 2013

Freezing Rhubarb

One of the most rewarding things about summer is enjoying what you have grown. Currently my rhubarb has been harvested but there is barely a strawberry in site to make Strawberry-Rhubarb Jam. So here is my tutorial on how to enjoy your rhubarb harvest throughout the year (when the strawberries are ready to be picked).



Here is what you will need:

rhubarb
knife
cutting board
plastic freezer bags

Remove the leaves from the stalks by pulling off or cutting. The leaves of rhubarb contain Oxalic Acid which is poisonous and should never be consumed. The leaves are safe to be placed in the compost bin.
Wash rhubarb stalks with your preferred method of cleaning fruits and vegetables.
Some varieties of rhubarb have a tough outer skin that should be peeled off at this point. This skin comes off easily.
Chop rhubarb into small (amount 1/2 inch) pieces.
Measure rhubarb out by the cup.

Place the desired amount of rhubarb into plastic bags. Try to remove as much of the air from the bag prior to freezing.


Label with name, amount of rhubarb and date.
Lay flat in freezer until frozen then can be stored standing up if needed.




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