Guest guest Posted May 2, 2008 Report Share Posted May 2, 2008 Freezing Rhubarb Use rhubarb whole stalks or pieces. Choose, firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb in boiling water for 1 minute cool promptly in cold water to retain color and flavor. Drain well. Unsweetened pack: Pack either raw or preheated rhubarb tightly into containers without sugar. Leave 1/2-inch headspace. Seal, label and freeze. Syrup pack: Pack either raw or preheated rhubarb lightly into containers; cover with cold 50-percent syrup (1 cup sugar to 1 cup water). Leave 1/2-inch headspace. Seal, label and freeze. Puree: Prepare rhubarb as for rhubarb stalks or pieces. Add 1 cup water to 1 1/2 quarts (2 pounds) rhubarb and boil 2 minutes. Cool and press through a sieve. To 1 quart (2 pounds) puree, mix 2/3 cup sugar. Pack into containers leaving 1/2 inch headspace. Seal, label and freeze. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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