In between rains last week we managed to get the rhubarb picked. Remember earlier in the spring I canned some in jars. Last week I put up 14 jars of strawberry rhubarb jam. I saved some for strawberry rhubarb pies and I wanted to freeze some for my rhubarb cake during the year. Since the cake calls for 1 3/4 cup of chopped rhubarb I wanted to package my frozen rhubarb in 2 cup quantities.
First I washed the stalks really well and cut out any bad spots and insect damage. Then I chopped my rhubarb stalks in about 1/2 inch pieces. I was real careful to peel any of the larger ones that I thought might be tough or stringy. Then I let the rhubarb dry real well.
Then I placed the rhubarb pieces on cookie sheets and put in the freezer to freeze overnight.
The next morning the pieces were frozen solid and I placed 2 cups in food saver bags.
Then sealed the bags. I ended up freezing 9 bags of rhubarb ready to make cake or add to pies during the year. It was really simple just wash, dry and freeze. No blanching or cooking required.
Blessings from The Holler
The Canned Quilter