Freezing Rhubarb

Selection of rhubarb fruit quality:

Choose firm stalks crisp, bright colors with a good flavor and few fibers. There are several red and green mushroom varieties, so you can still use color as an indicator. Large stems will be difficult. The stems of the thickness of the thumb are a good size for harvest. Twist (do not cut) is off to remove them.freezing rhubarb Prevention of flowering plants and produce seeds to prolong the harvest.
Preparation for freezing:

Wash the stems and remove any leaves.freezing rhubarb Trim and cut into pieces or lengths suitable for freezing find 1-2 inches. raw rhubarb can freeze or preheated. Heating rhubarb in boiling water for 1 minute and cool rapidly with cold water helps retain color and flavor.
The best method of freezing (s):

Sugar (Plain) Package

Packaging cleaned and prepared rhubarb (raw or preheated) safely in appropriate containers, leaving a 1/2 inch. Seal, label and freeze.freezing rhubarb
Syrup

Package rhubarb prepared (raw or preheated) firmly into containers and cover with medium syrup (3 cups sugar to 4 cups water). Claim headspace half inch.freezing rhubarb Seal, label and freeze.
Suitable packaging:

freezer containers must be resistant to moisture and vapor and should not be subject to cracking or breakage at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label.freezing rhubarb Suitable packaging for freezing rhubarb includes quality bags plastic freezer, rigid plastic containers or glass, aluminum foil and packaging high-strength aluminum.
Maximum storage time:

10-12 months at 0 º F.
Defrost:

Because rhubarb is generally used for cooking, baking and making jams, loss of texture during freezing is not important. freezing rhubarb Rhubarb thaw in the refrigerator or microwave according to the manufacturer's specifications.
Tips and Shortcuts:

Rhubarb leaves contain a highly toxic toxin called oxalic acid. freezing rhubarb Never cook or eat the leaves and throwing them safely away from children and pets.
Cooling Rhubarb:

Remove the leaves from the stems and place them in perforated plastic bags or plastic wrap. Storage for 3 to 5 days.
freezing rhubarb

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