Blanch Rhubarb to Preserve Color Before Freezing

Rhubarb does not have to be blanched before it is frozen but if you want to add a boost of color and flavor to your frozen rhubarb it is worth the extra time. Follow the easy steps below.

• Clean rhubarb, pull any fibrous strings from the stalks, and cut into 1/2 to 1 inch pieces.
• Add rhubarb to boiling water and allow to boil for 1 minute.
• Remove from boiling water and plunge immediately into ice water to stop the cooking process.
• Remove from ice water and spread rhubarb out on paper towels to drain well.
• Freeze as desired.

Once blanched, see Freezing Rhubarb for instructions on several different methods that could be used to freeze rhubarb.