Rhubarb is a wonderful garden treasure, and when you have a big harvest, knowing how to preserve rhubarb is essential. This guide will walk you through simple long-term storage methods so you can enjoy that tangy flavor all year round. The key is to choose the method that fits your cooking plans, whether you love pies, jams, or quick snacks.
You’ve put in the work to grow those beautiful crimson stalks, and it would be a shame to let any go to waste. Preserving your rhubarb properly locks in its unique taste and texture. Let’s get your harvest ready for the freezer, the dehydrator, or the canning jar.
How to Preserve Rhubarb
Before you start any preservation method, you need to properly prepare your rhubarb. This first step is the same for almost every technique and ensures the best results.
Always remember to remove and discard all the leaves, as they contain toxic levels of oxalic acid. Wash the stalks thoroughly in cool water to remove any dirt or garden debris. Then, trim off the dry end from the base of each stalk. You can chop the rhubarb into the size you need for your favorite recipes—typically 1/2-inch to 1-inch pieces is perfect for most uses.
Freezing: The Easiest Method for Most Gardeners
Freezing is the fastest and most flexible way to preserve rhubarb. You’ll end up with ready-to-use pieces perfect for baked goods, sauces, and smoothies. There are two main approaches: the dry pack and the tray freeze.
The dry pack is super straightforward. After chopping, simply place the pieces into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label with the date, and your done! This method is great if you plan to use the rhubarb within 4-6 months.
For a tray freeze, which prevents the pieces from clumping together, follow these steps:
1. Spread your chopped rhubarb in a single layer on a baking sheet lined with parchment paper.
2. Place the tray in the freezer for 2-3 hours, or until the pieces are solid.
3. Transfer the frozen chunks into your freezer bags or containers.
4. Return them to the freezer immediately.
This tray method lets you grab a handful at a time without thawing a whole block. Frozen rhubarb is best used within 10-12 months for peak quality.
Canning Rhubarb for Shelf-Stable Storage
Canning creates jars of rhubarb that you can store in your pantry without taking up freezer space. You can can it as a simple fruit, make a sauce, or create a jam. It’s important to note that for plain rhubarb, a water bath canner is sufficient because of its high acidity.
Here is a basic guide for canning rhubarb in a light syrup, which helps maintain its texture and color.
Steps for Water Bath Canning Rhubarb Pieces
First, prepare your canning equipment. You’ll need clean jars, new lids, a water bath canner, and a jar lifter. Make a light syrup by dissolving 1 cup of sugar in 4 cups of water, heating until clear. You can adjust the sugar amount to your taste or use a fruit juice like apple.
Now, pack the raw rhubarb pieces tightly into the hot jars, leaving 1/2 inch of headspace. Carefully pour the hot syrup over the rhubarb, maintaining that headspace. Use a non-metallic tool to remove any air bubbles. Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath. For pint jars, process for 15 minutes (adjusting for altitude if needed). After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing. Place them on a towel to cool, and listen for the satisfying “pop” of the lids sealing.
Dehydrating for Rhubarb Leather or Chips
Dehydrating is a fantastic option if you want a shelf-stable, lightweight snack or ingredient. You can make tangy rhubarb fruit leather or crispy chips. A dehydrator gives you the most control, but an oven on its lowest setting can work too.
To make rhubarb leather, you first need to cook the rhubarb into a puree. Chop about 4 cups of rhubarb and cook it with 1/4 cup of water and a sweetener like honey or sugar until it completely breaks down. Let it cool, then spread it evenly on dehydrator trays lined with non-stick sheets. Dry at 135°F for 6-8 hours, or until it’s no longer sticky and peels away easily.
For crispy chips, slice stalks very thinly lengthwise with a mandoline. Toss them with a little honey or maple syrup if desired. Arrange the slices on dehydrator trays without overlapping. Dry at 135°F for 8-12 hours until crisp. Store both leather and chips in airtight containers in a cool, dark place.
Making and Preserving Rhubarb Jam or Compote
Turning your harvest into jam or compote is a delicious way to preserve it. These are usually canned for long-term storage, but they can also be frozen. A basic rhubarb jam often combines rhubarb with strawberries or ginger for extra flavor.
A simple compote is just rhubarb cooked down with sugar and a little water until thick and saucy. Once made, you can pour it into clean jars. For pantry storage, process the filled jars in a water bath canner for 10 minutes. Alternatively, let the compote cool completely and store it in the freezer for up to a year. It’s perfect for topping yogurt, oatmeal, or ice cream.
Tips for Choosing the Best Preservation Method
Not sure which method to pick? Your cooking habits and kitchen tools are the best guide. Here’s a quick breakdown:
* For baking: Frozen chopped rhubarb is your best bet. It works almost identically to fresh in pies, crisps, and muffins.
* For pantry space: Opt for canned rhubarb or dehydrated leather. They free up your freezer for other items.
* For quick use: A compote or jam stored in the fridge gives you a ready-made topping for weeks.
* For snacks: Dehydrated chips or leather create a healthy, portable treat.
No matter which method you choose, always label your containers with the contents and date. It’s easy to forget what’s in a freezer bag or jar by next winter!
Frequently Asked Questions (FAQ)
Do I need to blanch rhubarb before freezing?
Blanching is not strictly necessary, but it can help preserve color and texture for longer storage. To blanch, drop chopped rhubarb into boiling water for 1 minute, then immediately into ice water. Drain thoroughly before freezing.
Can I preserve rhubarb without sugar?
Absolutely. You can freeze raw pieces without any sugar. For canning, you can use water or 100% fruit juice instead of a sugar syrup, though the rhubarb’s color may fade more.
How long does preserved rhubarb last?
Frozen rhubarb is best within a year. Canned rhubarb is safe for 12-18 months at peak quality. Dehydrated rhubarb, stored airtight, can last 6-12 months.
Is it safe to can rhubarb at home?
Yes, because rhubarb is a high-acid food, it is safe for water bath canning. Always follow up-to-date, tested recipes from reliable sources like the National Center for Home Food Preservation to ensure safety.
Can I mix rhubarb with other fruits when preserving?
You can, especially with other high-acid fruits like strawberries. Just be sure to use a tested recipe for canning mixtures to guarantee the correct acidity level for safe processing.
Preserving your rhubarb harvest is a rewarding task that pays off for months to come. With these simple long-term storage methods, you can capture the taste of spring and summer to enjoy in every season. A little effort now means you’ll always have this versatile ingredient on hand for your next kitchen creation.