Search

Our rhubarb recipes including cakes, jams and crisps. We have plenty for you to pick from including information on how to freeze rhubarb located in our Tips and Advice section at the bottom of this page.

Store Rhubarb in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or wrapped in plastic. Discard the toxic leaves before storing.

Trim and cut into 1 to 2 inch pieces. Place prepared rhubarb into freezer bags. Seal, label and freeze.

To reduce the amount of sugar that you use to sweeten rhubarb, try combining the rhubarb with a sweet fruit, such as apples, oranges, blueberries, raspberries or strawberries. Their naturally sweet juices will allow you to cut back on the amount of sugar added.

Do not use aluminum, iron, or copper pans when cooking rhubarb because its high acidity reacts with these metals, discoloring the pans and the rhubarb.

Freeze rhubarb in individual pieces to easily removal just the amount you need. Freeze in a single layer on a baking sheet, transfer to a freezer bag when frozen, and return to the freezer until needed.

Before freezing rhubarb, it can be blanched to help preserve its color and flavor. Stop cooking process in ice water, drain well and spread on paper towels. Freeze as desired.

Are you concerned about getting plenty of fruits and vegetables in your daily diet? Then this collection is perfect for you. We have many delicious fruit and vegetable recipes that will help you achieve your daily requirement.