Good news for rhubarb lovers: The cheery pink veggie freezes well. We've got a complete guide to how to freeze rhubarb, plus tips on preserving the best color and texture, and how to cook with frozen rhubarb.
How to Freeze Rhubarb (So You Can Eat It All Year Long)
Updated on Mar. 30, 2021
Rhubarb is one of the first vegetables to appear in the spring, and its peppy pink color and bracing flavor seem specially designed to cheer us up. (Psst! Learn how to grow rhubarb in your backyard.) Whether you love rhubarb compote, rhubarb cake or rhubarb sauce, you probably wish rhubarb was around longer. The solution? Learn how to freeze rhubarb—it’s easy peasy.
How to Freeze Rhubarb
You’ll need:
- Rhubarb, as much as you like
- Chef’s knife or kitchen scissors
- Freezer bags or containers
- Optional: boiling water
Step 1: Prep Your Rhubarb
Wash the rhubarb thoroughly; since it grows close to the ground, dirt and grit can cling to the stalks. Trim away and discard all leaves or greenery, which are dangerously toxic. (Don’t eat them or throw them to the dog!)
Pat the rhubarb dry. Slice the stalks into small pieces, about an inch or two long.
Step 2: Blanch, If You’d Like
Blanching rhubarb (and other vegetables) preserves their bright color, especially if you plan to freeze rhubarb for more than three months. Honestly, cooked rhubarb turns a bit brownish anyway, so I’m usually one to skip this step. But, if you want to keep that gorgeous color, bring a pot of water to boil and drop the rhubarb pieces in for one minute. Drain and immediately run under cold water to halt cooking. (You want the rhubarb to stay crisp, not par-cooked and flaccid.) Dry the rhubarb before you freeze it.
Step 3: Freeze
I like to freeze rhubarb portioned out for the recipes I want to cook, so I measure the exact amount I’ll need for my favorite custard or jam, and freeze in separate, labeled plastic bags.
To store it in a single container, scatter the rhubarb pieces over a baking sheet or plate. Place in the freezer until they’re frozen, and then toss them into a freezer baggie. They’ll stay separated and you can defrost portions as needed.
Did you know you can freeze these foods?
How to Cook with Frozen Rhubarb
You can use frozen rhubarb just as you would fresh. When you’re ready to use the rhubarb, you can cook it right from frozen, no need to defrost.
But, if the frozen rhubarb is frosted with ice, and you’re cooking something with a specific texture, like a pie, you can pop rhubarb into a saucepan and cook it down with a touch of sugar and cornstarch to soak up the extra moisture.
How Long Can You Freeze Rhubarb?
Rhubarb freezes well for up to one year. Learn more about freezing food with tips from our Test Kitchen.
Celebrate spring with these perfectly pink rhubarb recipes.
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Rhubarb TartThe rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
Easy Rhubarb RelishI remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. —Helen Brooks, Lacombe, Alberta r
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Berry Rhubarb FoolA "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Strawberry-Rhubarb Upside-Down CakeI prepare this easy spring dessert quite often when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
Rhubarb FrittersI got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Contest-Winning Rhubarb Meringue PieMy husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Strawberry-Rhubarb CrispStrawberries and rhubarb are highly anticipated when spring turns to summer, and this strawberry-rhubarb crisp puts the sought-after ingredients to good use.
RhubreadWe moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
Frozen Rhubarb SlushSweet and refreshing, this pretty pink slush stores well in the freezer, so it's great to have on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aahhh! —Danielle Brandt, Ruthton, Minnesota
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Rhubarb-Apricot Barbecued ChickenSpringtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
Cherry Rhubarb JamThis tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Rhubarb MuffinsYou'll want to grab those bright-pink rhubarb stalks at the market for these rhubarb muffins with a pecan-cinnamon topping. One batch of these muffins is the perfect way to welcome spring.
Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Blueberry/Rhubarb Breakfast SauceMy husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho
Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Rhubarb-Cherry ChutneyI love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Rhubarb Mint TeaA bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
Rhubarb CookiesForget rhubarb pie (for now); here's another way to enjoy rhubarb! Our contest-winning rhubarb cookies recipe contains rhubarb and shredded coconut and is topped with a delicious cream cheese frosting that makes the treat even more irresistible. The recipe is simple to follow, and the cookies bake in just ten minutes. How's that for wonderful?
Strawberry Rhubarb JamThis tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario
Rhubarb Upside-Down CakeUpside-down cakes always bring a little wow factor to baking, but this rhubarb upside-down cake brings some surprises too. It’s juicy, tart, sweet and a world away from everything you probably expect from rhubarb.
Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Rhubarb SconesMy grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Strawberry-Rhubarb Flip CakeMy friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Blueberry Rhubarb Country TartWhen the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
Peach Rhubarb JamThis quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
Rhubarb Cheesecake SquaresIt’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Gluten-Free Rhubarb BarsNothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free. —Lisa Wilson, Virginia, Minnesota
Pineapple-Rhubarb JamRhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Rhubarb Pork Chop CasseroleThe usual reaction to this casserole is that it’s a nice mix of sweet and tart—and an unusual use of rhubarb! I like rhubarb, but I’m not a dessert person. I always thought pies and cobblers shouldn’t be the only ways to enjoy it. —Jeanie Castor, Decatur, Illinois
Strawberry-Rhubarb CobblerThis strawberry-rhubarb cobbler hits all the marks. It's loaded with fresh seasonal fruit, it balances tart and sweet, and it's even easier than pie!
Rhubarb BreadRhubarb bread is the perfect recipe for springtime, when rhubarb ripens. If you're not familiar with rhubarb, it has a tart flavor that combines wonderfully with sweet treats.
Slow-Cooker Rhubarb Strawberry SauceWe recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Granny's Rhubarb PieThis recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota
Rhubarb CrispMake rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
Rhubarb Berry Coffee CakeI rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
Rosy Rhubarb Upside-Down CakeHere’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Rhubarb KetchupI received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! —Faith McLillian, Rawdon, Quebec
Strawberry Rhubarb PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Strawberry-Rhubarb Ice PopsThese cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
Rhubarb Citrus PunchRhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. —Ina Frey, St. Clemens, Ontario
Raspberry Rhubarb JamI love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa
Caramel Rhubarb CobblerI came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.
-Beverly Shebs, Pinehurst, North Carolina
Buttery Rhubarb BaklavaI like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. —Sue Bolsinger, Anchorage, Alaska
Coconut Cheesecake & Rhubarb CompoteI took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
Flavorful Strawberry-Rhubarb JamStrawberry rhubarb jam will become your go-to summer treat following the spring rhubarb season. Fortunately, jarred rhubarb jam with strawberries can keep for up to two years, so you can enjoy it all year long.
Strawberry-Rhubarb PieStrawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.
Rhubarb CrumbleOur rhubarb crumble is filled with a unique combination of bright pink rhubarb stalks, fresh strawberries and apples.
Rhubarb JellyI help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Shortcake with Fresh Rhubarb SauceEvery spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
Rhubarb Oat BarsThese chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
Rhubarb Compote with Yogurt & AlmondsMy Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
Slow-Cooked Strawberry Rhubarb SauceThis tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
Almond Rhubarb CobblerIn spring, I frequently make this tangy biscuit-topped treat.—Pat Habiger, Spearville, Kansas
Spinach Salad with Rhubarb DressingSpinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
Ricotta Scones with Rhubarb-Orange CompoteEaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. —Marilyn Rodriguez, Fairbanks, Alaska
Rhubarb-Blueberry CrumbleRhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
Rhubarb Raisin MarmaladeAt a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta
