It’s time for another installment of the Summer Preserving series! Be sure to go here to get the scoop on this fun new series!
Item to preserve: Rhubarb
Method of preserving: Freezing
Gear: Knife, cutting board, freezer bags (either quart or gallon-sized), apron
Music selection: Mumford and Sons
What the kids did: Played outside in the sprinkler, then came inside for popcorn and a movie
Tips and Tricks: Rhubarb is very simple to preserve. The main trick is to cut into small pieces, since most recipes out there call for chopped rhubarb. First, wash your rhubarb and cut off any tough ends. Then, cut the rhubarb into 1/4″ pieces. Freeze in quart sized bags (I’d recommend 1 cup per bag) or a gallon-sized bag. If you are using a gallon-sized bag, be sure to check the freezing rhubarb every half hour. Mash the bag in all directions to break up any large clumps of rhubarb freezing together. That way you can scoop out the portion you need each time without having to thaw the entire bag.
Recipes for rhubarb:
Rhubarb Baked Oatmeal (because y’all know how much I love oatmeal!!)
What are your favorite recipes to make with rhubarb?