Allotments 4 All

Can Rhubarb be frozen? If so, does it need any special preparation?

To freeze, place a layer of rhubarb stalks in an open freezer tray and freeze them for 1 hour. 
Then pack them into freezer bags and re-freeze. 
Rhubarb can be kept in the freezer for 1 year.

we also stew it, sweeten and freeze in portion sized pots  ;D

Its brilliant stuff. I'vbse still got some of last years to use. I cut into pieces ready to use.

Deb

I clean and cut it. Then into pie/crumble sized portions into a freezer bag and freeze. It all sticks together, but it doesnt matter, as I use a whole bag full at a time ;D

cj :)

Thanks for the tips everyone, I've go a bit of a glut at the moment so will freeze it until I'm ready to use it  :)

Wish I'd read this last night :'( I thought that it had to be cooked (or at least blanched) before freezing, tho gosh knows I don't do that with any other fruit :-[

So, this year being a glut year for me, I cooked and froze portions of rhubarb, rhubarb&orange & rhubarb&ginger.....took me ages and all nicely labelled, too. Duh!

Some evening rambles. Or ramblings?

1. Cooked takes up so much less room.
2. Keeps for a year? Like any other veggie thing, it could keep for 3 years - but who would eat it? Just thrown out 2 bags of French beans that got overlooked from last season. Wizened little straws! Funny how we find last year's as soon as the new stuff comes in? Freezing is a means of extending usage, not creating a time capsule.
3. Open freezing? I would say yes, every time. Most things cook better from frozen & a block of something heats through much more slowly & very unevenly.

PS - don't forget the Elderflower Cordial when cooking!

I cook mine first. In a stainless steel pan.

Make a syrup and thicken with arrowroot, then put in rhubarb in little chunks and bring back to the boil, turn off the heat.

Cover the pan and leave to cool. (the rhubarb will continue to cook) If the rhubarb is still hard bring the temperature back to boiling again and turn off the heat

This way the rhubarb stays whole, not mushy.

I like to add finely hand shredded fresh ginger to the syrup too.

NOTE: (this is not a joke)

Never use aluminium pans or foil to cook rhubarb or apples. The acid in them melts aluminium and aluminium in food is a poison which impairs the memory.

Quote from: PurpleHeather on May 10, 2008, 08:53:40
....
Never use aluminium pans or foil to cook rhubarb or apples. The acid in them melts aluminium and aluminium in food is a poison which impairs the memory.

For some reason I often forget this and use the wrong pan.  :(

Dont quote me on this, but I am pretty sure I heared that this has been disproved now.

cj :)

QuotePS - don't forget the Elderflower Cordial when cooking

Tim I have not heard of this, I use orange juice/rind, is it just for flavour? sorry for the delay in asking just getting my notes up to to date[/quote]

I freeze a lot of it and it cooks well however, it bleeds more water on defrosting and cooking then from fresh so drain well before putting it in pies/ crumbles first.

Or Orange, as you say, Susie.

Aluminium safety?  http://hgic.clemson.edu/factsheets/HGIC3864.htm

Many thanks Tim, I have now read the link. So many things to remember!
However I will try Elderflower to compare flavours.

and if you find that left over from last year bag (s) it makes great jam with ginger!  ;D

Thanks Saddad :)

If you are making rhubarb wine (a good "mixer") freezing helps to bring out the flavour.