Can I freeze rhubarb without cooking it?

To ensure good quality when freezing rhubarb raw, it's necessary to blanch the rhubarb. In the raw freezing process, the cell walls are broken down, which will result in a mushy product. I have been trying to freeze rhubarb in various ways, and in 2022 I conducted a trial. When I thawed and consumed some, the blanched rhubarb maintained its crunchiness while the unprocessed rhubarb was slimy. Remember to always chop the stalks before blanching to help with even heating.

Effective drying prevents damage from ice crystals. After blanching, you should pat your pieces down with paper towels until there is no moisture left on the surface of your vegetables. Tragically, a Wisconsin gardener's 2023 batch emerged from his freezer with severe freezer burn because of moisture left on vegetables, it was a real lesson learned. The use of a salad spinner can also be a useful tool in reducing moisture before freezing.

Containers for storing food items are not negligible. I use rigid plastic boxes instead of bags because they do not crush. As for pies, I always freeze the rhubarb flat in trays first, then move to containers, no matter what the room temperature is. This technique is called flash freezing, and it keeps the pieces separate. After the pieces are baked, the texture will be reminiscent of when it was fresh.

Blanching serves to inactivate enzyme activity that causes loss of flavor. You can test this yourself by tasting thawed rhubarb, blanched versions retain a tart character while raw-frozen rhubarb becomes more metallic in flavor. My clients in Oregon have reported better crispness in muffins when using properly processed (blanched) rhubarb.

Read the full article: How to Grow Rhubarb: Expert Tips for Success