FREEZING RHUBARB

Michigan State University Extension
Preserving Food Safely - 01600254
10/13/97

FREEZING RHUBARB

  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   tightly   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.

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