Without blanching: You can also freeze rhubarb raw without any problems

2023-05-10T06:16:39.386Z

Highlights: Rhubarb can be used to prepare a lot of delicacies. For example, a compote that carries the sweet and sour taste of the fruity stick vegetable is popular as a dessert. Fresh, young rhubarb is particularly tender and tasty. It's just a shame that the rhubar season is already over at the end of June. But the stalk vegetables can be preserved by freezing. Raw frozen rhubs will keep in the freezer for about ten to 12 months. By the way, you can also easily make syrup yourself from the sour sticks.

Do you love rhubarb and want to enjoy the vegetables beyond the season? No problem: you can simply freeze the sticks cut into pieces.

Rhubarb can be used to prepare a lot of delicacies. For example, a compote that carries the sweet and sour taste of the fruity stick vegetable is popular as a dessert. Fresh, young rhubarb is particularly tender and tasty. It's just a shame that the rhubarb season is already over at the end of June.

It's a pity that the rhubarb season only lasts until the end of June. But the stalk vegetables can be preserved by freezing.

Freeze the rhubarb to preserve the vegetables

However, true fans of the seasonal vegetable can freeze rhubarb without any problems. This will keep the vegetables for quite a while, and you can easily process them at the time of your choice. The sustainability portal Utopia advises that it is best to avoid freezer bags. If you want to freeze rhubarb, screw-top jars, for example, are a good alternative. In addition, it makes sense to portion the rhubarb before freezing - then the pieces fit perfectly into the glass.

Freezing rhubarb without blanching – this is how it works

First of all, you should rinse the rhubarb stalks under running water and drain them.
If the ends have hardened, you should cut them off - with fresh rhubarb you can usually simply skip this step.
Now you can peel the rhubarb stalks. And then cut them into pieces about two to five centimeters long.
While some are now blanching the rhubarb, the sustainability portal points out that you can simply skip this step. This saves energy and time. "Blanching preserves the colour better, but nothing changes in terms of taste," they conclude. The shelf life also does not change if the rhubarb is frozen raw.
Now you can layer the rhubarb pieces in the screw-top jars. "Fill them to just below the edge and close them. Label the jars with the respective date. Then you can store them in the freezer and freeze the rhubarb," are the tips for more sustainability in the article.