processing rhubarb to freeze

If you have a rhubarb plant that is producing prolifically and you can’t keep up with it, you can freeze some now for the winter! First of all, it’s very important to break off the flowering stalks as they come up in the middle of your plant. The reason? After the rhubarb flowers, the plant will put all its energy into the flowers and seeds, and the stalks become tough and stringy. If you keep breaking off the flower stalks as soon as you see them (try and be vigilant), the stalks will remain tender throughout the summer (although never quite as tender as first thing in the spring!). If you watch carefully, you can enjoy yummy rhubarb crisps, breads, cakes and pies even in late summer!

1. Pull the stalks from their base, away from the plant. They will come off fairly easily, and this is better for the plant than cutting them off.
2. Cut the leaves off and the bottom ends off of the stalks, wash them, and slice into 1” pieces. It helps to have a very large, very sharp knife for this process. Sharpen it before you start. When I’m doing a lot of rhubarb to freeze, I’ll sometimes get a blister on my knife hand!
3. Pile the pieces into gallon-sized ziplock freezer bags and toss into the freezer. Yes, they will freeze into blocks, but next winter, just bang the bag hard on your counter and the pieces will separate and you can measure them out, ready for whatever rhubarb recipe your heart desires.