Content
- Freeze rhubarb and process as needed
- For which deep-fried rhubarb is good
- Prepare rhubarb stalks
- Piece of rhubarb
- Portioning as needed
- Tips
- Freeze and pack
- Durability and use
- Conclusion for fast readers
Frozen rhubarb is great for desserts
Freeze rhubarb and process as needed
An intermediate storage in the freezer is ideal for the sour rhubarb stalks. So the vegetables can be enjoyed long beyond spring. The changed consistency is not disturbing, since the bars are still cooked anyway.
For which deep-fried rhubarb is good
Rhubarb is popular for sweet desserts. All sorts of cakes but also spreads can be made from the crisp sticks.
Rhubarb jam and compote, however, have not too long shelf life. They need to be consumed quickly. One solution is to freeze the fresh sticks, which can be gradually boiled or used as a cake topping.
Prepare rhubarb stalks
For the chest, use only fresh rhubarb stalks, which are still firm and crunchy.
- First, cut the leaves off the rods, they will not be frozen. Also remove any dry spots on the rods. Thoroughly rinse the rhubarb under running tap water. Allow the rods to drain well before continuing to prepare. To make it faster, they can also be dried with a cloth. Cut off the woody end of each pole. Shake the bars by placing the knife on the cut surface and gripping the solid fibers. Now you can peel this part of the shell lengthwise. Continue step by step until the complete rod is cleared of the shell.
Piece of rhubarb
The long rhubarb stalks are rarely cooked to their full length and should therefore be cut into smaller pieces before freezing.
Rhubarb may or may not be blanched.
Portioning as needed
When cooking with rhubarb, it often comes down to the right amount, so that the finished result is right. Divide the rhubarb pieces into required serving sizes.
Tips
You'd better freeze smaller portions. If you need a larger amount of rhubarb, you can easily put together several packages.
Freeze and pack
So that the rhubarb pieces do not freeze to a lump, they should first be pre-frozen for two hours on a tray. Only when the pieces are frozen, they are collected in freezer bags.
The taste is preserved even in icy temperatures, when the air is kept away from the rhubarb pieces. Therefore, fall back on freezer bags, which are easy to close. They also reduce the risk of freezer burn.
Push the air out of the freezer bag by hand or use a vacuuming device that also seals the bag.
Durability and use
Rhubarb can be stored in the freezer until the next harvest, ie a full year. It can also be boiled until jam-free.