If you’re harvesting your own rhubarb—or scored a good deal at the farmer’s market—you might be wondering the best way to preserve it. The good news? You don’t need to blanch or add sugar before freezing. In fact, freezing rhubarb is one of the easiest preservation methods, especially for beginners.
I love rhubarb, and it’s a veggie that definitely shouldn’t be limited to sweet applications. Let’s talk through my simple method to freeze rhubarb without sugar, and without blanching and some pro tips.
When my son was a toddler he’d call it “whubarb”, and it still makes me smile.
Why you can skip the blanching
Rhubarb is naturally acidic and low in enzymatic activity, which means it holds up well in the freezer without the extra step of blanching. Blanching is typically used to stop enzyme action that causes spoilage even at freezing temps. But with rhubarb, it’s simply not necessary.
Why you can skip the sugar
Freezing is a go-to preservation method for me because it’s easy, versatile, and for food safety purposes does not require added sugar.
Is rhubarb good for you?
Yes! In fact, rhubarb has been used for thousands of years in ancient Chinese medicine as a staple herb. Rhubarb has anti-inflammatory properties, and can increase the portion of short chain fatty acids to help improve gut health and beyond.
A step-by-step to freezing rhubarb without sugar
Step 1: harvest Carefully
Start by harvesting rhubarb the right way:
- Grasp the stalk near the base and gently twist and pull upwards. Avoid twisting aggressively or cutting, which can damage the plant.
- Focus on the outer, mature stalks that are about a foot long.
- Always leave several stalks on the plant to support regrowth, especially in younger plants.
🏡 I live in Zone 6 and can typically harvest two to three times per season.
Step 2: trim, wash & dry
After harvesting:
- Remove the leaves immediately (they’re toxic due to high oxalic acid content).
- Wash the stalks thoroughly and dry them completely to prevent freezer burn.
- Trim off the ends and any bruised areas.
Step 3: chop based on use
How you cut your rhubarb for freezing, matters. Think ahead to how you’ll use it later:
- For baked goods like cookies or muffins: dice into small, uniform pieces.
- For smoothies: rough chop into larger chunks (the blender will take care of the rest).
- For savory dishes or sauces: slice according to your recipe needs.
📝 Tip: Freeze in recipe-ready portions to avoid having to thaw more than you need.
Step 4: freeze single layered on a sheet pan, first
This is a MUST DO to avoid clumping:
- Spread the rhubarb in a single layer on a parchment-lined sheet pan.
- Freeze until solid (1–2 hours).
- Transfer to storage containers or bags.
This method keeps pieces separate (not in one big blob) so you can grab exactly what you need later.
Step 5: store properly
I recommend vacuum-sealing if you can—it removes air, which helps prevent freezer burn and preserves flavor and texture.
If using regular freezer bags:
- Remove as much air as possible before sealing, ideally vacuum packing.
- Label with the date, amount, and intended use (e.g., “2 cups – smoothie mix”).
My top tips for freezing rhubarb
I follow my step-by-step above. My pro tips for you are:
- Always cut for your intended use – chop into the size you’ll need later!
- Freeze in a single layer on parchment.
- If you plan to eat your rhubarb within a few months, you can skip the vacuum packing, otherwise I highly suggest vacuum sealing for optimal quality.
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Bonus: don’t limit rhubarb to sweets
Most people think of rhubarb for pies or crisps, but it’s incredibly versatile!
Savory rhubarb recipes to try:
- Rhubarb strawberry smoothie
- Fermented rhubarb (hello, probiotics!)
- Rhubarb chutney for poultry
- Roasted rhubarb with carrots or squash
FAQs about cheesecloth
Final Thoughts
Freezing rhubarb without blanching or sugar is a simple, low-effort way to preserve your harvest. It’s also a great first step for anyone new to food preservation. Just remember to harvest thoughtfully, prep intentionally, and freeze in a way that works for how you plan to use it.