Preserving rhubarb is best done by chopping stalks into pieces and freezing them for year-round use. If you have a glut from the garden or a great deal at the market, knowing how to preserve rhubarb will save you money and give you that tart taste in pies and sauces all winter. Freezing is the easiest method, but there are other ways that work just as well.
Rhubarb is a spring vegetable that often produces more than you can use at once. The stalks are crisp and sour, perfect for desserts but not for long storage fresh. You need to act fast to keep that flavor locked in.
This guide covers all the main methods for keeping rhubarb. You will learn freezing, canning, dehydrating, and even making a simple jam. Each method has its own steps and best uses.
How To Preserve Rhubarb
Before you start, you need to pick the right stalks. Fresh rhubarb should be firm and crisp, not limp or rubbery. Avoid stalks that are very thin or have blemishes. The color can be red, green, or speckled—all are fine for preserving.
Wash the stalks well under cold water to remove any dirt. Cut off the leaves and the very bottom of the stalk. The leaves are toxic, so discard them safely. Pat the stalks dry with a clean towel.
Now you are ready to choose your method. The most common and easiest way is freezing, but we will cover all the options.
Freezing Rhubarb For Best Results
Freezing is the simplest method for how to preserve rhubarb. It keeps the texture and flavor well for up to a year. You do not need any special equipment beyond a freezer and bags or containers.
First, cut the stalks into pieces about 1 inch long. You can also leave them longer if you prefer, but smaller pieces are easier to use later. Spread the pieces on a baking sheet lined with parchment paper. Make sure they are not touching each other.
Place the baking sheet in the freezer for 2 to 3 hours. This is called flash freezing. It stops the pieces from clumping together into one big block. Once they are frozen solid, transfer them to freezer bags or airtight containers.
Squeeze out as much air as possible from the bags before sealing. Label each bag with the date and amount. Frozen rhubarb will keep for 8 to 12 months at 0°F or lower.
You can freeze rhubarb with or without sugar. Without sugar, it stays more versatile for savory dishes. With sugar, it is ready for desserts. For sweetened rhubarb, toss the pieces with sugar before freezing. Use about 1/2 cup sugar for every 4 cups of rhubarb.
Using Frozen Rhubarb
Frozen rhubarb will be softer when thawed. You can use it directly from the freezer in cooked dishes like pies, crisps, and sauces. There is no need to thaw it first. Just adjust cooking time slightly.
For smoothies, add frozen pieces straight to the blender. They work great as a cold ingredient. Do not refreeze rhubarb after it has thawed, as the texture will become mushy.
Canning Rhubarb For Long Term Storage
Canning is another solid method for how to preserve rhubarb. It requires a water bath canner and proper jars. The result is shelf-stable rhubarb that lasts for years. However, the texture will be softer than frozen.
Start by washing and cutting the rhubarb into 1-inch pieces. You will need a simple syrup for the packing liquid. Make a syrup with 1 part sugar to 2 parts water. Heat it until the sugar dissolves.
Pack the rhubarb pieces into sterilized jars, leaving 1/2 inch of headspace. Pour the hot syrup over the pieces, covering them completely. Remove air bubbles by running a non-metallic tool around the inside of the jar.
Wipe the jar rims clean and apply the lids and bands. Process the jars in a boiling water bath for 15 minutes for pints, or 20 minutes for quarts. Adjust for altitude if needed.
After processing, let the jars cool undisturbed for 12 to 24 hours. Check the seals by pressing the center of each lid. It should not pop up. Store sealed jars in a cool, dark place.
Canned rhubarb is excellent for pies and sauces. The syrup adds sweetness, so you may need less sugar in your recipe. Use within 1 to 2 years for best quality.
Dehydrating Rhubarb For A Chewy Snack
Dehydrating is a less common but effective way to preserve rhubarb. The result is a chewy, tart snack that can be rehydrated later. You need a dehydrator or an oven set to low temperature.
Cut the rhubarb into thin slices, about 1/4 inch thick. Thinner slices dry faster and more evenly. You can leave the pieces plain or dip them in a sugar solution for sweetness.
Arrange the slices in a single layer on dehydrator trays or baking sheets. Set the dehydrator to 135°F or the oven to the lowest setting, usually around 170°F. Leave the oven door slightly open to let moisture escape.
Dry the rhubarb for 8 to 12 hours, checking periodically. The pieces should be leathery and pliable, not brittle. They should not feel moist or sticky.
Once dry, let them cool completely. Store in an airtight container in a cool, dark place. Dried rhubarb will keep for 6 to 12 months. You can rehydrate it by soaking in warm water for 30 minutes before use.
Dried rhubarb makes a great addition to trail mix or granola. It is also good rehydrated in oatmeal or baked goods. The flavor concentrates, so it is very tart.
Making Rhubarb Jam Or Compote
Turning rhubarb into jam or compote is a delicious way to preserve it. Jam requires sugar and pectin for a firm set. Compote is simpler, just fruit and sugar cooked down. Both store well in the fridge or freezer.
For a basic rhubarb jam, chop 4 cups of rhubarb into small pieces. Combine with 3 cups of sugar and 1 packet of pectin in a large pot. Let it sit for 10 minutes to draw out juice.
Bring the mixture to a full rolling boil over high heat. Boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle into sterilized jars and process in a water bath for 10 minutes.
For compote, use less sugar. Combine 4 cups of chopped rhubarb with 1 cup of sugar and 2 tablespoons of water. Cook over medium heat until the rhubarb breaks down, about 10 to 15 minutes. Stir occasionally.
Compote can be stored in the fridge for up to 2 weeks or frozen for 6 months. It is great on yogurt, ice cream, or pancakes. Jam lasts much longer when canned properly.
Fermenting Rhubarb For A Tangy Twist
Fermentation is a unique way to preserve rhubarb. It creates a tangy, probiotic-rich product that can be used in salads or as a condiment. You need a clean jar and salt.
Chop the rhubarb into small pieces. Weigh it and calculate 2% of that weight in salt. For example, 500 grams of rhubarb needs 10 grams of salt. Mix the salt with the rhubarb and let it sit for 30 minutes.
Pack the salted rhubarb tightly into a clean jar. Press down to release liquid. The liquid should cover the rhubarb. If not, add a little water with 2% salt dissolved in it.
Weigh down the rhubarb with a fermentation weight or a small glass jar filled with water. Cover the jar with a cloth and secure with a rubber band. Let it ferment at room temperature for 3 to 7 days.
Taste it daily. When it reaches the desired tanginess, move it to the fridge. Fermented rhubarb will keep for several months in the refrigerator. It is excellent in salads or as a garnish.
Storing Fresh Rhubarb Short Term
If you only need to keep rhubarb for a few days, proper storage is key. Fresh rhubarb can last up to 2 weeks in the fridge if handled right. Do not wash it until you are ready to use it.
Wrap the stalks loosely in a damp paper towel. Place them in a plastic bag with holes or a produce bag. Store in the crisper drawer of the refrigerator. Check for moisture buildup and change the towel if needed.
You can also stand the stalks upright in a glass of water, like flowers. Cover the tops with a plastic bag and refrigerate. Change the water every 2 days. This method keeps them crisp for about a week.
Do not leave rhubarb at room temperature for long. It will wilt and become limp. Use it within 2 days if left out.
Common Mistakes To Avoid
Many people make errors when preserving rhubarb. Here are the most common ones and how to avoid them.
- Not removing all leaves. The leaves are toxic and must be discarded completely.
- Freezing without flash freezing. This leads to a solid block of rhubarb that is hard to break apart.
- Overcooking jam. Boiling too long can cause the pectin to break down, resulting in runny jam.
- Using old or limp rhubarb. Fresh stalks preserve better and taste better.
- Not labeling containers. You will forget what is inside and when it was stored.
- Skipping headspace in jars. Canning requires proper headspace for a good seal.
Avoid these pitfalls and your preserved rhubarb will be excellent. Each method has its own tricks, but the basics are simple.
Frequently Asked Questions
Here are answers to common questions about preserving rhubarb.
Can you freeze rhubarb without blanching?
Yes, you can freeze rhubarb without blanching. It is one of the few vegetables that freezes well raw. Just wash, cut, and flash freeze as described. Blanching is not necessary.
How long does frozen rhubarb last?
Frozen rhubarb lasts 8 to 12 months at 0°F or lower. After that, it is still safe to eat but may lose flavor and texture. Label your bags with the date to track it.
Do you need to peel rhubarb before preserving?
No, you do not need to peel rhubarb. The skin is edible and contains much of the color and flavor. Only peel if the stalks are very tough or stringy, which is rare with young stalks.
Can you can rhubarb without sugar?
Yes, you can can rhubarb without sugar, but it will be very tart. Use water or unsweetened juice as the packing liquid. The texture may be slightly softer than with syrup.
What is the best method for how to preserve rhubarb for pies?
Freezing is the best method for pies. Frozen rhubarb holds its shape better than canned. Use it directly from the freezer without thawing. Add a little extra thickener to the pie filling.
Final Tips For Success
Preserving rhubarb is easy once you know the steps. Start with the freshest stalks you can find. Wash them well and remove all leaves. Choose a method that fits your storage space and how you plan to use the rhubarb.
Freezing is the most forgiving method for beginners. It requires no special equipment and gives good results. Canning takes more time but provides shelf-stable jars. Dehydrating and fermenting are for those who want something different.
Always label your preserved rhubarb with the date and method. This helps you rotate stock and use the oldest first. Store in a cool, dark place for best quality.
With these techniques, you can enjoy rhubarb all year. Whether you use it in pies, sauces, jams, or smoothies, you will have that tart flavor ready whenever you need it. Start with a small batch and see which method you like best.
Remember that rhubarb is a hardy plant that produces a lot. Do not let it go to waste. Preserve it now and enjoy it later. Your future self will thank you when you pull out a bag of frozen rhubarb in the middle of winter.
If you have more rhubarb than you can preserve, consider sharing with friends or neighbors. They might appreciate the fresh stalks. Or you can trade for other garden produce.
Experiment with different methods to find your favorite. Some people love the convenience of frozen rhubarb. Others prefer the texture of canned. And a few enjoy the chewy tang of dried pieces.
No matter which method you choose, the key is to act quickly. Rhubarb does not stay fresh for long. Within a day or two of harvesting or buying, start your preservation process. This ensures the best flavor and texture.
You now have all the information you need to preserve rhubarb successfully. Follow the steps, avoid common mistakes, and enjoy your harvest all year long. Happy preserving.