Of all the vegetables that I grow in my garden, Rhubarb has to the easiest by far in terms of harvesting and storing, especially when a glut occurs. This year, my rhubarb appears to be enjoying something of a renaissance and is throwing out stalk after stalk of edibleness …… a glut has certainly occurred which is why I found myself dealing with nearly three pounds of freshly pulled stalks, over the weekend. We didn’t actually need any of the rhubarb for the weekend and so I set about preparing the stalks for freezing.
And that’s the beauty of rhubarb because unlike many other vegetables, rhubarb doesn’t require blanching prior to freezing. In fact the ‘preparation’ consists of washing the stalks, chopping them into 1.5 to 2 inch lengths, popping them into a food bag and that’s it. The bag goes into the freezer and job done!
I now have around six pounds of frozen rhubarb and, come the Autumn when my Rayburn is back on, I only need to grab a few handfuls out of a bag, heat them in a pan on the stove and they’re ready for use in a hearty crumble, pie or sponge pudding. Now you can’t go wrong with that!